Did someone say Fiesta?!
Whether you’re celebrating Taco Tuesday, Cinco de Mayo, or if you’re just plain hungry for a healthy, Mexican-inspired dish, this Taco Turkey Spaghetti Squash is sure to satisfy your craving!
I love experimenting with new recipes when it comes to spaghetti squash- there are so many things you can do to change it up, you can pretty much never have the same squash twice. This Taco Turkey Spaghetti Squash might be one of my new favorite ways to eat spaghetti squash! It’s filled with flavorful taco meat, melty cheese, and topped with fresh pico de gallo. Delicioso!
Here is the Recipe for Taco Turkey Spaghetti Squash:
Total time: About 1 hour
1 large spaghetti squash (or 3 small ones)
1-2 Tbsp. olive oil
1 lb. 93% lean ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
½ tsp. oregano
½ tsp. chili powder
½ tsp. paprika
½ cup diced onion
½ cup diced bell pepper
½ cup water
4 oz. can tomato sauce
¾ cup shredded Mexican cheese blend
For the Pico De Gallo:
1 cup chopped tomato
¼ cup chopped fresh cilantro
½ jalepeno, minced (optional)
2 tablespoons fresh lime juice (1-2 limes)
¼ tsp. salt
Here’s what to do:
Preheat oven to 400 degrees. Cut squash in half lengthwise, then scrape out the seeds and strings with a spoon. Rub the inside of the squash halves with olive oil and sprinkle lightly with salt and pepper.
Place on a foil-lined sprayed baking sheet cut side down and bake for about 30 minutes. Let cool for 10 minutes.
Meanwhile, brown turkey in a large skillet breaking up into smaller pieces as it cooks. When no longer pink, add dry seasonings and mix well. Add diced onion, diced bell pepper, water, and tomato sauce. Mix and cover. Simmer on low for 20 minutes.
Combine the ingredients for the pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
Once the squash is cool, use a fork to scrape the inside so the strands appear. You can either keep them loose in the shells for presentation, or spoon all the spaghetti squash into a baking dish (easier!).
Scoop meat on top of spaghetti squash. Then top with shredded cheese. Bake for another 5 minutes, until cheese is melted.
Remove from the oven, top with pico de gallo and serve! Got leftovers? No problem! I ate this for 3 days in a row and it tasted just as delicious each time!
What is your favorite spaghetti squash recipe? Tell me in the comments below!