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❤Rachel
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Taco Stuffed Spaghetti Squash
This is a FUN recipe for all of that in-season spaghetti squash we have right now!
Give it a try!
Makes 4 servings
Ingredients:
- 2 medium spaghetti squash (about 2 pounds each)
- 2 tsp avocado oil, or extra-virgin olive oil
- sea salt and black pepper to your taste
Taco Filling:
- 1 pound ground lean turkey or chicken
- 1 Tbsp olive oil
- 3 green onions, sliced
- 2 tsp garlic powder
- 1 Tbsp smoked paprika
- 1/2 Tbsp ground cumin
- sea salt and black pepper
- 1 1/2 Tbsp ground chili powder
- 1 bell pepper, diced
- 15-ounces black beans, rinsed and drained
- 14-ounces organic tomato sauce
- 1/4 cup grated cheese
- a small handful of fresh chopped cilantro
- 1 avocado, diced
Instructions:
Preheat the oven to 350 f. Slice the squash in half lengthwise and scoop out the seeds.
Lightly brush the cut sides with olive oil and sprinkle with sea salt and black pepper.
Place the squash cut-side down on baking sheets. Bake for about 40 minutes, until the squash flesh is fork-tender.
Remove from the oven and set aside to cool.
Heat oil in a large pan over medium heat. Add the ground turkey, bell pepper, and seasonings.
Cook, breaking up the meat, until it is no longer pink, about 5-7 minutes.
Stir in the black beans and tomato sauce. Cook until the tomato sauce has reduced, about 5 minutes.
Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh/”spaghetti”.
Divide the taco filling evenly among the boats, and using a fork lightly toss it with the spaghetti squash.
Sprinkled with cheese, avocado, and cilantro.
Enjoy!
❤Rachel
Ingredients
- 2 medium spaghetti squash (about 2 pounds each)
- 2 tsp avocado oil, or extra-virgin olive oil
- sea salt and black pepper to your taste
Taco Filling:
- 1 pound ground lean turkey or chicken
- 1 Tbsp olive oil
- 3 green onions, sliced
- 2 tsp garlic powder
- 1 Tbsp smoked paprika
- 1/2 Tbsp ground cumin
- sea salt and black pepper
- 1 1/2 Tbsp ground chili powder
- 1 bell pepper, diced
- 15-ounces black beans, rinsed and drained
- 14-ounces organic tomato sauce
- 1/4 cup grated cheese
- a small handful of fresh chopped cilantro
- 1 avocado, diced
Instructions
- Preheat the oven to 350 f. Slice the squash in half lengthwise and scoop out the seeds.
- Lightly brush the cut sides with olive oil and sprinkle with sea salt and black pepper.
- Place the squash cut-side down on baking sheets. Bake for about 40 minutes, until the squash flesh is fork-tender.
- Remove from the oven and set aside to cool.
- Heat oil in a large pan over medium heat. Add the ground turkey, bell pepper, and seasonings.
- Cook, breaking up the meat, until it is no longer pink, about 5-7 minutes.
- Stir in the black beans and tomato sauce. Cook until the tomato sauce has reduced, about 5 minutes.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh/"spaghetti".
- Divide the taco filling evenly among the boats, and using a fork lightly toss it with the spaghetti squash.
- Sprinkled with cheese, avocado, and cilantro.
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