Spaghetti Squash Taco Bowls
A versatile and flavorful dish that combines spaghetti squash with taco ingredients for a healthy twist on traditional tacos. Perfect for family dinners!
Equipment
- 1 oven
- 1 baking sheet
- 1 large skillet
- 1 mixing bowl
- 1 fork
- 1 spoon
Ingredients
- 1 medium spaghetti squash About 2-3 pounds.
- 1 lb ground turkey Or beef, if preferred.
- 1 tablespoon olive oil
- 1 small onion Diced.
- 2 cloves garlic Minced.
- 1 bell pepper bell pepper Diced.
- 1 packet taco seasoning About 1 oz.
- 1 can black beans Drained and rinsed (15 oz).
- 1 cup corn Fresh, frozen, or canned.
- 1 cup salsa
- 1 cup shredded cheese Cheddar or Mexican blend.
- to taste fresh cilantro For garnish.
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet. Bake for 30-35 minutes, or until tender.
- Meanwhile, in a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and diced bell pepper to the skillet and sauté for another 2-3 minutes.
- Stir in the ground turkey (or beef) and cook until browned and fully cooked, about 7-10 minutes. Drain excess fat if necessary.
- Mix in the taco seasoning, black beans, corn, and salsa. Stir well and let simmer for about 5 minutes.
- Once the spaghetti squash is done baking, use a fork to scrape the flesh into noodle-like strands.
- To serve, place a portion of spaghetti squash in a bowl, and top with the taco mixture. Sprinkle cheese on top and let it melt.
- Garnish with fresh cilantro and any desired toppings before serving.
Notes
Feel free to customize the toppings according to your preferences.
This dish is highly versatile; you can add additional vegetables like zucchini or tomatoes to the filling for added nutrition.
Leftover filling can be stored in the fridge for up to 3 days and reheated in the microwave or a skillet.