In a tall lipped skillet over medium high heat, add 1 inch of canola oil and heat until shimmering.
Add one tortilla at a time, cooking for a few seconds on each side, pinch two sides together with tongs to form a shell and cook on one side for about 30 seconds or until crisp. Flip to the other side to repeat and end by frying the bottom to create a base for a taco shell to stand up.
Place on a paper towel-lined plate, sprinkle with salt and repeat with remaining shells.
In a sauce pan, make the spaghetti sauce.
Break the spaghetti in half. In another pot, cook the spaghetti until almost al dente.
Spray an 8x9-inch pan with nonstick spray and line with taco shells.
Toss the spaghetti in the sauce and stuff each shell, then top with a little more of the sauce.
Sprinkle with cheese and bake for 20 minutes, or until golden and bubbly.
Remove from the oven and sprinkle with parmesan and parsley.
*Or use 1 Jar Spaghetti sauce and add a clove of garlic, 1 teaspoon of Italian seasoning, and 1/4 cup shredded Parmesan.Store left overs in the refrigerator
Baked Spaghetti Tacos
Amount Per Serving (1 g)
Calories 308Calories from Fat 126
% Daily Value*
Saturated Fat 6g38%
Polyunsaturated Fat 7g
* Percent Daily Values are based on a 2000 calorie diet.