1 spicy pepper of your choice, we used an Anaheim pepper (optional)
Hot sauce (optional)
Instructions
Pierce spaghetti squash several times all around it with a fork. Steam in the microwave for 7 minutes or until easy to gut the squash.
Meanwhile, spray a skillet lightly with oil and add meat to cook for about 15 minutes or until cooked to liking.
Add shrimp when meat is about three-quarters cooked to desired, add liquid aminos, and cover.
Add diced onion, corn, peppers, broth, celery, and tomatoes into a separate saucepan (a large pan that will fit all ingredients). Cook covered for about 10 minutes, stirring occasionally.
Add spaghetti squash to the vegetable pan.
When meat is done cooking, sprinkle with cayenne pepper and add to the vegetable mixture. Stir all ingredients and leave uncovered, cook for an additional 5 minutes to allow flavors to mingle.
Heat the corn tortillas on a fry pan until slightly crispy and warm.
Put a scoop of the vegetables and meat mixture onto the tortillas, squirt on some fresh lime juice, and serve with a dollop of Greek yogurt.