iHungry Spaghetti Tacos

• c4 ounces uncooked whole-wheat spaghetti (half an 8-ounce box or 1/4th of a 1-pound box)
• 2 cups frozen ground-beef-style soy crumbles (recommended brand: Morningstar Farms)
• 2 cups canned crushed tomatoes
• 1/2 tablespoon taco seasoning mix
• 12 corn taco shells (flat-bottomed shells, if available)
• 1 1/2 cup shredded fat-free Cheddar cheese
• 2/3 cup chopped onion
• 1 cup shredded lettuce

1. Break pasta in half and prepare per package instructions, about 7 minutes.
2. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove.
3. Add soy crumbles, crushed tomatoes, and taco seasoning, and mix well.
4. Cook and stir until hot, 2 to 4 minutes.
5. Drain the pasta and add it to the skillet.
6. Mix well.
7. Evenly distribute the pasta among the taco shells, about 1/3 cup per shell.
8. Top each evenly with cheese, onion, and lettuce.
9. Tada!
10. PER SERVING (1/6th of recipe, 2 tacos): 310 calories, 7.5g fat, 728mg sodium, 41.5g carbs, 6.5g fiber, 4.5g sugars, 22g protein

wholewheat spaghetti, groundbeef, tomatoes, taco seasoning mix, corn taco, cheddar cheese, onion, shredded lettuce

Taken from www.foodnetwork.com/recipes/ihungry-spaghetti-tacos-recipe.html (may not work)