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Taco Stuffed Spaghetti Squash

Taco Stuffed Spaghetti Squash: A Healthy Twist on Tacos

Taco Stuffed Spaghetti Squash is a low-carb, high-protein dish that combines comfort food and health.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American, Healthy
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash The star of the dish, choose a firm, dark yellow squash for the best texture.
  • 1 tablespoon Olive Oil Adds moisture and enhances flavor; avocado oil works as a substitute.
For the Filling
  • 1 tablespoon Chili Powder Provides a smoky, spicy flavor essential to the taco filling.
  • 1 teaspoon Cumin Adds warmth and depth, giving that authentic taco taste.
  • 1 teaspoon Oregano Offers a fragrant herbal note that brightens the dish.
  • 1 teaspoon Smoked Paprika Imparts a rich, smoky flavor; don’t skip this for authentic taste!
  • 1 teaspoon Garlic Powder Enhances overall flavor complexity.
  • 1 teaspoon Onion Powder Adds sweetness and depth.
  • 1/2 teaspoon Sea Salt Balances flavors; feel free to use kosher salt.
  • 1/4 teaspoon Cayenne Pepper Optional; kick up the heat based on your spice tolerance.
  • 1 pound Ground Turkey The primary protein source; substitute with ground beef or chicken if desired.
  • 1 medium Green Bell Pepper Adds sweetness and color.
  • 1 cup Tomato Purée Serves as a flavorful binding agent.
  • 1 cup Grated Cheddar Cheese A dairy-free cheese works for lactose-free options.
For Garnishing
  • 1/4 cup Sliced Green Onion Adds a fresh crunch.
  • 1/2 cup Salsa Enhance your taco flavors.
  • 1/2 cup Sour Cream or Greek Yogurt A creamy topping.
  • 1 medium Diced Avocado Adds creaminess.
  • 1 cup Shredded Romaine Lettuce For a refreshing crunch.

Equipment

  • Oven
  • Baking Sheet
  • skillet
  • Mixing Bowl
  • Knife
  • Spoon

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
  2. Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush cut sides with olive oil. Place face down on the baking sheet and roast for about 45 minutes.
  3. Combine the chili powder, cumin, oregano, smoked paprika, garlic powder, onion powder, sea salt, and cayenne pepper in a small bowl.
  4. In a skillet, warm olive oil and add the ground turkey, browning until nearly cooked through. Then add diced bell pepper and cook until softened.
  5. Stir the prepared spice mix into the turkey and bell pepper, then add tomato purée and mix until well combined.
  6. Once roasted, scrape out the spaghetti squash strands and fold them into the turkey filling mixture.
  7. Stuff the filling into the roasted squash halves and top with cheddar cheese.
  8. Return to the oven for about 10 minutes until cheese is melted and bubbly.
  9. Let cool slightly before serving, garnished with green onions, salsa, sour cream or Greek yogurt, diced avocado, and shredded romaine lettuce.

Nutrition

Serving: 1squash halfCalories: 350kcalCarbohydrates: 24gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 450IUVitamin C: 80mgCalcium: 200mgIron: 2.5mg

Notes

Choosing a mature, dark-yellow spaghetti squash ensures the best texture. Prep the filling while the squash roasts to save time.

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