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Taco Stuffed Spaghetti Squash

A close-up of a Taco Stuffed Spaghetti Squash, filled with seasoned ground meat and topped with melted cheese and fresh parsley.
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A low-carb take on taco night, using roasted spaghetti squash as a flavorful vessel for seasoned ground turkey and your favorite taco toppings.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: salsa, sour cream, avocado, shredded lettuce

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with olive oil and place cut-side down on a baking sheet.
  4. Roast for 40-50 minutes, or until tender.
  5. While the squash roasts, cook the ground turkey in a skillet over medium heat until browned. Drain any excess fat.
  6. Stir in the taco seasoning and water. Simmer for 5 minutes, or until the sauce has thickened.
  7. Once the squash is tender, use a fork to shred the flesh into strands.
  8. Mix the shredded squash with the taco meat.
  9. Top with cheddar cheese and cilantro. Add your favorite toppings.

Notes

  • For distinct strands, ensure the squash is fully tender before shredding.
  • You can substitute black beans for the ground turkey for a vegetarian option.
  • This dish reheats well for meal prep. Store the stuffed squash boats in airtight containers in the refrigerator for up to 3 days.

Nutrition

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