Barbacoa Stuffed Spaghetti Squash

This recipe is a breeze to make using the slow cooker. If you enjoy tender, flavorful and absolutely delicious beef, then make this tonight!

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Ingredients.

• 3 pounds beef chuck roast, cut into 2-inch chunks

• 3 cloves garlic, smashed

• 1 chipolte in adobo sauce, chopped

• 1 onion, chopped

• Juice of 1 lime

• 2 tbsp. apple cider vinegar

• 2 bay leaves

• 1 tbsp. cumin

• 1 tbsp. dried oregano

• 2 tsp. sea salt

• 1 tsp. fresh ground black pepper

• pinch of ground cloves

• 1/2 cup chicken or beef stock

• Tahini

• parmeasan cheese, grated

• cilantro, chopped

Method.

1. Combine all ingredients inside of slow cooker, toss to mix.

2. Cover and cook on low for 8 hours, or until beef is very tender.

3. Remove beef from slow cooker, shred using two forks.

4. Remove bay leaves, return shredded beef to slow cooker and continue cooking for 15 minutes.

5. Serve beef over spaghetti squash.

6. Drizzle with tahini, grated parmesean cheese and cilantro.

Notes.

Spaghetti Squash Boats.

Pierce two small spaghetti squash with a knife.

Microwave 4-6 minutes.

Allow to cool slightly, then cut squash in half, creating two" boats".

Scrape seeds from squash.

Brush with oilve oil, salt & pepper.

Cook cut side down in airfryer for 20 minutes.

Remove from air fryer and stuff with barbacoa.

Fast & Easy Tahini Sauce.

• 4 tbsp. tahini

• 2 tbsp. lemon juice

• 1 clove garlic, minced

• 1/4 tsp. cumin

• 1/4 tsp. smoked paprika

• 3-4 tbsp. hot water

• salt & pepper

• Combine lemon juice and garlic in a bowl, allow to sit for 5 minutes.

• Add tahini, cumin, paprika, 1 tbsp. hot water, stir well.

• Continue adding hot water to bowl until desired consistency is reached.

• Add salt & pepper to taste.