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Taco Stuffed Spaghetti Squash

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A nutritious twist on taco night, featuring spaghetti squash as a gluten-free shell filled with savory ingredients.

Ingredients

  • 2 spaghetti squash (2-3 pounds each)
  • 1 tablespoon olive oil, divided
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 lb ground turkey (or beef/chicken)
  • 1 green bell pepper, diced
  • 1 cup tomato purée (or crushed tomatoes/plain tomato sauce)
  • 2 cups grated cheddar cheese
  • To garnish: sliced green onion, salsa, sour cream or Greek yogurt, diced avocado, shredded romaine lettuce

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Carefully slice each spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides with olive oil and place face down on the sheet pan. Roast for 45 minutes.
  4. Transfer each squash to a bowl and use a fork to scrape the flesh into strands.
  5. In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, onion powder, garlic powder, sea salt, and cayenne pepper.
  6. Heat a large non-stick skillet over medium heat. Add olive oil and ground turkey; sauté until nearly cooked.
  7. Stir in the diced green bell pepper until the turkey is fully cooked.
  8. Sprinkle in the spice blend and mix until the turkey is coated. Add tomato sauce and spaghetti squash strands, mixing until warmed through.
  9. Evenly divide the mixture among the squash rinds and top with grated cheese.
  10. Roast for another 10 minutes, until the cheese is melted.
  11. Serve hot, garnished with green onion, salsa, sour cream, diced avocado, and shredded romaine lettuce.

Notes

For a vegetarian option, substitute the meat with black beans or lentils. Adjust spices for desired heat level.

Find it online: https://www.tastyhomeplate.com/taco-stuffed-spaghetti-squash/