Taco Stuffed Spaghetti Squash
Taco Stuffed Spaghetti Squash brings all your favorite taco flavors and seasonings together in a spaghetti squash bowl!
Servings: 4
Calories: 423kcal
Ingredients
Squash
- 1 medium to large spaghetti squash, approx. 1 kg or 2 lbs
- 2 teaspoon olive oil
- salt and pepper
Filling
- ½ large white onion, diced
- ½ bell pepper, any colour, diced
- 1 jalapeno pepper, finely diced
- 500 g (1 lb) ground turkey, or any ground meat
- ½ cup cilantro, chopped
- ½-1 cup pepper jack cheese, or any cheese of your liking
Taco Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon hot paprika
- ¼ teaspoon dried oregano
- ¾ teaspoon black pepper
- 1 tsp salt
Garnishes, optional
- sour cream
- fresh avocado or guacamole
- your favourite salsa
- diced, fresh tomato.
- diced fresh cucumber
- green onions, finely sliced
- more fresh cilantro
- fresh lime wedges
Instructions
- Preheat oven to 400°F.
- Cut squash in half lengthwise and scoop out the seeds with a spoon
- Rub insides and cut edges with olive oil and sprinkle with salt and pepper
- Place cut side down on a parchment or foil lined tray and bake for 50 minutes.
- Remove from oven, flip over and scrape the flesh with a fork to loosen slightly
For the filling
- While the squash is baking, mix all the taco seasonings together in a bowl and set aside
- Then heat 2 tablespoon olive oil in a large saute pan over medium heat.
- Add onions and cook until softened, about 5 minutes. Add both peppers and cook for another 2-3 minutes
- Add turkey and taco seasoning. Continue cooking, stirring occasionally, for 10 minutes or until turkey is cooked through. Remove from heat and add ½ cup chopped cilantro. Stir to combine.
- Set aside until the squash is ready.
Assembly
- Divide the turkey mixture between the squash halves. Pile it up or, if there's too much, keep it to use in a salad, a taco bowl or wrapped in a tortilla.
- Top with the cheese and bake for another 10 minutes.
- Garnish with any toppings. Serve one half per person or cut each half in half and serve with a side salad.
Notes
- Depending on the size of your squash you may have some turkey filling left over. Save it to have with a salad or in a wrap the next day.
- I used Pepper Jack cheese for these but any cheese you like does the trick!
- Store in the fridge, covered, for up to 3 days. Reheat in a preheated 350°F oven for 20-30 minutes. Or in the microwave until warm. Times will vary.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 22g | Protein: 40g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 129mg | Sodium: 809mg | Potassium: 797mg | Fiber: 5g | Sugar: 9g