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spaghetti squash stuffed with turkey taco filling topped with sour cream and tomaotes
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5 from 2 votes

Taco Stuffed Spaghetti Squash

Prep Time15 mins
Cook Time50 mins
Course: Main Course
Cuisine: American
Keyword: spaghetti squash, turkey taco
Servings: 2 to 4 servings
Author: Andrea

Ingredients

Squash

  • 1 medium to large spaghetti squash, approx. 1 kg or 2 lbs
  • 2 tsp olive oil
  • salt and pepper

Filling

  • 1/2 large white onion, diced
  • 1/2 bell pepper, any colour, diced
  • 1 jalapeno pepper, finely diced
  • 500 g (1 lb) ground turkey
  • 1/2 cup cilantro, chopped
  • 1/2-1 cup pepper jack cheese, or any cheese of your liking

Taco Seasoning

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp hot paprika
  • 1/4 tsp dried oregano
  • 3/4 tsp black pepper
  • 1 tsp salt

Garnishes

  • 1 small tomato, chopped.
  • 2-3 green onions, finely sliced
  • more fresh cilantro
  • fresh lime wedges
  • sour cream

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 tbsp 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 1/2 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

  1. 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. 
  2. I used Pepper Jack cheese for these but any cheese you like does the trick! 
  3. 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.