Bored with traditional nachos?  On a grain free diet or just hoping to enjoy some nachos sans the guilt?  Today is your day!  These spiralized nachos are super fun, easy to make and healthy too!

Who doesn’t like curly fries?  I am guessing not that many of you.  When you spiralize a vegetable it changes it to something a little more fun and interesting.  Yes you can make this with sliced potatoes and/or squash but spiralizing them brings it up a level.  They turn into a haystack instead of just a plate.  Super yum!  You also end up using less as the spiralized veggies take up more space than a pile of sliced potatoes would.  In my opinion that leaves more room in my tummy for the toppings, and there is nothing wrong with that!

First step grab your spiralizer and secure it to the table according to your manufacturer’s directions.  Most just tell you to push down to secure the suction cups, others have a lock handle.  (If you are really patient and have a hand spiralizer just get spiralizing obviously…)

For this recipe I used butternut squash, sweet potatoes and russets but feel free to use whatever root veggies you would like.  Beets would be super gorgeous!

Cut the neck off of the squash seperating it from the more round bottom.  Peel the squash and cut it in half if necessary before securing it to the pusher part of your spiralizer.  Also scrub the potatoes and peel if desired.  Cut flat ends on the potatoes for easy spiralizing.  Using the second setting spiralize the squash, then spiralize your potatoes.  Lastly spiralize the onion.

Cut the vegetables with a scissors if desired to make them not so long. They will be much easier to eat this way.  For me I leave them super long as my kids really enjoy them this way.  (Messy but fun and hey they are eating vegetables I won’t complain.)

Now toss the spiralized pile with olive oil, salt and pepper and a tablespoon of my taco seasoning, recipe here.

Roast in a preheated 400 degree oven for 30 minutes stirring about halfway through for even browning.

 

Once your beautiful pile of spiralized deliciousness is done, remove them from the oven and pile them on an oven safe platter.  Top with shredded cheese and taco meat and return to oven to broil for about 5 minutes until cheese is bubbly and melted.

Remove from oven and top with salsa, guacamole, jalapeños, cilantro, raw onion, corn, black beans, sour cream…whatever you enjoy on your nachos go for it!  Snap a pic when you make this and share!  I would love to see what everyone else tops theirs with!

However you top them, enjoy!