Description
A delicious and healthy alternative to traditional tacos using spaghetti squash, packed with flavor and nutrients.
Ingredients
Scale
- 1 large spaghetti squash
- 1 lb ground turkey or beef
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 package taco seasoning
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped cilantro and green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Brown the ground turkey or beef over medium heat in a skillet. Drain any excess fat.
- Add the black beans, corn, taco seasoning, and diced tomatoes to the skillet. Stir and cook for about 5-7 minutes until heated through.
- Use a fork to scrape the flesh of the spaghetti squash into strands once cooked.
- Mix the spaghetti squash strands with the taco filling and season with salt and pepper.
- Spoon the mixture back into the spaghetti squash halves and top with shredded cheddar cheese.
- Place back in the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and green onions before serving.
Notes
Avoid overcooking the spaghetti squash to prevent it from becoming mushy. Adjust seasoning to taste before stuffing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 55mg