Taco Stuffed Spaghetti Squash

EASY RECIPE Taco Stuffed Spaghetti Squash By The Recipe Well Fall 2020

Homemade taco filling mixed with perfectly roasted spaghetti squash, then topped with melted cheddar cheese. Homemade taco filling mixed with perfectly roasted spaghetti squash, then topped with melted cheddar cheese.

In a rush? Pin it for later! ⤵️ In a rush? Pin it for later! ⤵️

HOW TO PICK A GOOD SPAGHETTI SQUASH DARK YELLOW COLOUR If you can, avoid squash that are pale yellow or almost white. These aren't ripe and can result in a mushier cooked texture. A HEALTHY RIND Look for a dry rind that is free from punctures, cracks and soft spots. Natural imperfections in the rind are fine. A NICE DRY STEM Avoid choosing squash without a stem.

TACO STUFFED SPAGHETTI SQUASH Serves Prep time Cook time Total time Calories per serving 4 10 minutes 1 hr 10 minutes 1 hr 20 minutes 527

01 Slice the squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash with olive oil, then place face down on the baking sheet. PREPARE THE SQUASH

PRO TIP: Use a grapefruit spoon or melon baller to scrape out the seeds more easily!

02 Roast for 45 minutes at 400 °F, or until the squash strands are fork tender. Scoop out the cooked squash and keep the rinds on the baking sheet. ROAST THE SQUASH

03 Warm olive oil over medium heat in a large skillet. Sauté the turkey until mostly cooked, then add the green peppers. Cook until turkey is no longer pink. SAUTE THE MEAT

04 Sprinkle on the southwest spices and mix until the turkey is evenly coated. Pour in the tomato purée and mix. ADD THE TACO FLAVOUR!

05 Add the cooked spaghetti squash and mix until well combined. ADD THE COOKED SQUASH

06 Divide the filling among the squash skins, top with cheese and bake for about 10 minutes or until the cheese is melted. FILL & TOP WITH CHEESE

07 Suggested garnishes: sliced green onion, salsa, sour cream or Greek yogurt, diced avocado, shredded romaine lettuce GARNISH AND ENJOY!