Story about me: When I was a kid I LOATHED spaghetti squash… I actually hated TONS of foods. I was seriously the pickiest eater EVER. Which is kind of hilarious now because I literally eat everything… well except dairy but that’s not because I don’t love it, it just doesn’t love me back 🙁
Any who, now I FREAKING LOVE spaghetti squash! It’s like the original zoodle!!!!!! It’s a veggie that you can eat like noodles and that is awesome if you ask me!
The first time I ever cooked spaghetti squash (like 7 years ago), I had zero idea what to do with it. So if that’s like you right now, here is a fabulous tutorial by The Kitchn. I just love that website! Oh and I also have directions on how to cook spaghetti below but I thought that page was a great resource to bookmark for the future.
It’s not news that I also love tacos so I decided to combine two of my favorite things: spaghetti squash and tacos!!! Enter the spaghetti squash taco bowl! In my recipe, I have a bunch of suggested toppings but really you could throw any taco ingredient your heart desires on top of the yummy butter-y spaghetti squash noodles. You can’t go wrong here.
Obviously, these taco bowls start with super healthy spaghetti squash noodles but then we top them with sautéed onions, garlic, red bell pepper, and lean ground turkey smothered in all the spices like chili powder, cumin, paprika, cinnamon, cayenne pepper, and red pepper flakes. Next, we throw on toppings like diced tomatoes, red onion, avocado, jalapeno, cilantro, lime juice, and sour cream! I also add black beans and salsa verde occasionally when we make these taco bowls for dinner and that addition is delicious! Okayyyy, it’s time to get cooking!
Ingredients
- 2 medium spaghetti squashes, sliced in half and seeds removed
- sea salt and pepper
- 1/3 cup water
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 small yellow onion, diced
- 1 red bell pepper; cored, seeded, and diced
- 1 lb lean ground turkey (I used 93% fat free)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1 (10 oz) can Rotel diced tomatoes and green chiles
- 2 roma tomatoes, diced
- 1/4 cup diced red onion
- 2 avocados, pitted and sliced
- lime sour cream: 1/2 cup sour cream + juice of 1-2 limes + healthy pinch sea salt and pepper
- 1/4 cup minced cilantro and lime wedges, garnish
- other topping options: sliced jalapenos, red or green salsa, black beans, shredded lettuce
Instructions
- Preheat oven to 400F.
- Sprinkle the flesh of each spaghetti squash half with sea salt and pepper. Place spaghetti squash halves flesh side down in a roasting pan or baking sheet with sides (jelly roll pan). Pour water in the bottom of the pan. Cook for 35-45 minutes or until the flesh is easily pierceable with a fork.
- When the spaghetti squash has about 10-15 minutes left, start cooking the turkey mixture! Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onions and sauté for about 5 minutes or until onions are translucent, stirring occasionally. Next, add in the diced bell pepper and cook for 3-4 minutes (continue stirring occasionally). Add ground turkey, breaking it up with a wooden spoon, then cook for about 5 minutes. Next add in all the spices (chili powder through red pepper flakes) and can of Rotel diced tomatoes and green chiles, mix until well combined. Cook for another 2-3 minutes or until the turkey is fully cooked (no pink remains). Remove turkey mixture from heat.
- Hopefully, your spaghetti squash is done now! Remove from oven then shred the flesh using a fork into “noodles” (be careful not to break the skin). Divide spaghetti squash noodles between 4 shallow bowls. Top each bowl with 1/4 of the turkey mixture (make sure to get some of the liquid too). Next, top the bowls with diced roma tomatoes, diced red onions, avocado slices, minced cilantro, and a dollop of lime sour cream. You can also throw some sliced jalapenos, salsa, black beans, and/or shredded lettuce on top too! EAT EAT EAT.
Wedding #1 of this long weekend is done and it was gorgeous! Congrats Danny and Kelley!! Currently, we are driving down from Mackinac Island for Rochester for wedding #2! Hope y’all have a wonderful weekend 🙂
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your spaghetti squash taco bowls in action. Peace, friends!
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