Cheesy Taco Spaghetti Squash Bake
A healthy, cheesy twist on tacos using roasted spaghetti squash.
Equipment
- Baking Dish 8x8 or 9x9 square dish
Ingredients
Main Ingredients
- 1 cup black beans, drained and rinsed
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 half yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 cup salsa
- 1 cup shredded Mexican cheese
- 1 quarter cup fresh chopped cilantro
- 2 tablespoons tomato paste
- 1 tablespoon chopped jalapeño
- 1 half teaspoon chili powder
- 1 quarter teaspoon pepper
- 1 quarter teaspoon sea salt
Instructions
- Roast the spaghetti squash by cutting it in half lengthwise, scooping out the seeds, and placing it cut-side down on a baking sheet. Roast at 400°F for about 30-40 minutes until tender. Allow it to cool slightly before handling.
- While the squash is roasting, heat olive oil in a large sauté pan over medium heat. Add the chopped onion and minced garlic, cooking until fragrant, about 4-5 minutes.
- Add the ground turkey and taco seasoning to the pan. Cook, breaking apart the meat until the turkey is no longer pink.
- Once the turkey is cooked, add in the black beans, salsa, cilantro, tomato paste, chopped jalapeño, chili powder, pepper, and sea salt. Stir well to combine and remove from heat.
- After the roasted squash has cooled enough to handle, use a fork to scrape out the spaghetti strands and add them to the pan with the turkey mixture. Combine everything thoroughly and transfer to an 8x8 or 9x9 square baking dish. Sprinkle the shredded cheese on top.
- Bake in the oven at 375°F for 15-20 minutes, or until the bake is warm throughout and the cheese is melted.
- Serve the dish topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado, and/or sour cream.
Notes
Feel free to customize the toppings with your favorite ingredients like extra jalapeños for a spicier kick or creamy avocado for added richness. No alcoholic drinks allowed, please substitute with a non-alcoholic option.