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Taco Stuffed Spaghetti Squash

Delicious Taco Stuffed Spaghetti Squash for Healthy Nights

Taco Stuffed Spaghetti Squash offers a healthy, gluten-free, high-protein twist on traditional tacos, perfect for family meals.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 whole Spaghetti Squash Choose ripe squash for best texture.
  • 2 tablespoons Olive Oil Can be swapped with avocado oil.
For the Taco Filling
  • 1 pound Ground Turkey Can substitute with ground beef or chicken.
  • 1 cup Green Bell Pepper Any color bell pepper can be used.
  • 1 cup Tomato Purée Can substitute with crushed tomatoes.
  • 1 tablespoon Chili Powder Adjust based on spice preference.
  • 1 teaspoon Cumin Enhances overall taste.
  • 1 teaspoon Oregano
  • 1 teaspoon Smoked Paprika Regular paprika can be used for milder flavor.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Sea Salt Essential for seasoning.
  • 0.25 teaspoon Cayenne Pepper Use optional according to taste.
For Topping
  • 1 cup Cheddar Cheese Can substitute with any melting cheese.
For Garnishes (optional)
  • 0.5 cup Green Onion Chopped for garnish.
  • 0.5 cup Salsa For enhanced flavor.
  • 0.5 cup Sour Cream Creamy contrast for filling.
  • 1 whole Diced Avocado Adds creaminess.
  • 1 cup Shredded Romaine For a fresh touch.

Equipment

  • Oven
  • sheet pan
  • Knife
  • Grapefruit Spoon
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides with olive oil and place cut side down on the sheet pan. Roast for about 45 minutes.
  4. Combine chili powder, cumin, oregano, smoked paprika, garlic powder, onion powder, sea salt, and cayenne pepper in a bowl.
  5. In a skillet, heat olive oil and cook ground turkey until mostly done; add bell pepper and cook until tender.
  6. Stir the spice mix into turkey and add the tomato purée. Combine with cooked spaghetti squash strands.
  7. Stuff the squash halves with the turkey filling and top with cheddar cheese.
  8. Bake for another 10 minutes until the cheese is melted and bubbly.
  9. Serve immediately with garnishes like green onions, salsa, avocado, sour cream, or romaine.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 18gProtein: 28gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 700mgPotassium: 700mgFiber: 7gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Can be frozen for 2-3 months for best taste.

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