Lip Smackin' Spaghetti Squash Taco Bake

November 18, 2020

Lip Smackin' Spaghetti Squash Taco Bake

The Lip Smackin Spaghetti Squash taco bake combines low-carb spaghetti squash with ground turkey, taco seasoning, our famous 5 Fire Roasted Salsa, and cheese for a deliciously healthy easy dinner.

INGREDIENTS

  • 1 spaghetti squash, roasted
  • 1 Tablespoon olive oil
  •  ½ yellow onion, chopped
  •  2 cloves garlic, minced
  • 1 pound ground turkey
  • 2 Tablespoons taco seasoning
  • 1 cup black beans, drained and rinsed
  • 1/2 cup Lip Smackin' Good 5 Fire Roasted Salsa
  • ¼ cup fresh chopped cilantro + more for garnish
  • 1 Tablespoon chopped jalapeño + more for garnish
  • ¼ teaspoon pepper
  • ¼ teaspoon sea salt
  • 1 cup shredded Mexican cheese
  • Possible Toppings: green onions, avocado, plain Greek yogurt/sour cream, cilantro, jalapeño

DIRECTIONS

1. Roast spaghetti squash.

2. While squash is roasting, heat oil in a large sauté pan over medium heat. Add onion and garlic and cook until fragrant, about 4-5 minutes.  Add ground turkey and taco seasoning to the pan and cook, breaking meat apart with your spatula. Once turkey is cooked through and no longer pink, add black beans, salsa, cilantro, jalapeño, pepper and sea salt to the pan. Stir until combined. Remove from heat and set aside.

3. Once squash is roasted and cool enough to touch, remove spaghetti strands from the peel and add the squash to the bottom of a lubed up 8×8 or 9×9 square baking dish. Put meat/bean mixture on top of that.  Sprinkle cheese on top.

4. Bake in the oven for 15-20 minutes at 375°F, or until spaghetti squash bake is warm throughout and cheese is melted.

Serve topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado and/or sour cream.




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