Happy Friday! Let’s continue our made-up Spaghetti Squash Week celebration.
I found this Southwest Spaghetti Squash recipe on Siri’s blog, and immediately wondered how I could make it a more filling, complete meal for us (let’s be real — I’m pretty sure Ryan would cry if I tried to introduce meatless nights!). So, I added ground turkey taco meat, onion and avocado on top. I think I’ll also throw in some frozen corn before baking next time.
This taco spaghetti squash bake is an easy, healthy dinner. Enjoy! And you can find more details on cooking spaghetti squash here.
- 1 spaghetti squash
- 1 lb ground turkey
- 1 packet taco seasoning
- 1 14 oz. can diced tomatoes, drained
- 1 14 oz. can black beans, drained and rinsed
- 1 cup shredded cheese, divided
- ¼ cup finely chopped cilantro
- 1 tsp ground cumin
- ½ tsp garlic salt
- ½ tsp salt
- ¼ tsp black pepper
- ½ small yellow onion, diced
- 1 avocado, diced (for topping)
- Preheat the oven to 350. Spray a baking pan with cooking spray (I use an 8x8) and set aside.
- In a large skillet, cook the ground turkey for about 10 minutes - stirring and breaking up the meat into small pieces.
- Cut the spaghetti squash in half length-wise, then scrape out the seeds in the middle. Place both halves face down in a baking dish and add a little water -- then cover with plastic wrap and microwave for 10 minutes.
- Once the meat in the skillet has browned, add in the taco seasoning and a little water. Mix well and then pour into a large mixing bowl.
- When the squash is done, let it cool slightly, and then shred with fork into the mixing bowl with the meat. Add in the tomatoes, beans, onion, half of the cheese, cilantro and seasoning. Mix it all together, then pour into the baking dish. Sprinkle with the rest of the cheese and bake for 20-30 minutes. Serve with diced avocado on top.