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Gluten Free Top 8 Allergy Free Taco Spaghetti Recipe by The Allergy Chef

Gluten Free Taco Spaghetti (Top 8 Allergy Free)

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Ingredients

Part 1

  • 420 g Organic Purple/Red Onion sliced
  • 6 TBSP Avocado Oil

Part 2

  • 810 g Organic Pinto Beans (29 ounces) large can, drained
  • 2 TBSP Organic Maple Sugar
  • 1 tsp Sea Salt

Part 3

  • 900 g Lean Ground Chicken (32 ounces) ours was store-bought 7% fat; beef, pork, and turkey all work well too
  • 2.5 tsp Sea Salt
  • 3 TBSP Organic Maple Sugar
  • 5 tsp Organic Smoked Paprika
  • 3 tsp Organic Ground Ancho Chili
  • 1 tsp Organic Garlic Granules
  • 1/2 tsp Organic Ground Cumin
  • Pinch Organic Ground Chipotle

Part 4

  • 900 g Guacamole of Choice (32 ounces) we use Eat Wholly from Costco, top 8 free equipment
  • 440 mL Milk of Choice (16 ounces) we used homemade
  • 670 g Cooked Spaghetti (24 ounces) we used Jovial GF
Tried this recipe?Let us know how it was!