This past weekend, we were looking for something different to make with Spaghetti Squash. I am trying to get a few more veggies in during pregnancy! I came across Taco Spaghetti Squash and since we love our usual Buffalo Chicken Spaghetti Squash, we knew we needed to try this recipe!
If you saw, I posted a picture of these on our Instagram/Facebook Stories and was asked to share the recipe! Recipe was found at Taco Spaghetti Squash Boats (wellplated.com)
We of course used as much of our own local veggies for this dish! Such as the Spaghetti Squash and Bell Peppers. But be creative, you can add pretty much anything! We did take out the garlic powder and only used the tops of the scallions due to my stomach issues.
Prep: 20 minutes
Cook: 1 hr
FOR THE SQUASH:
3 medium spaghetti squash about 2 pounds each
3 teaspoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoons ground black pepper
FOR THE FILLING:
2 teaspoons extra-virgin olive oil
1 pound ground turkey 93% lean or chicken
1 bunch scallions about 6, chopped, with white and green parts divided
1 red bell pepper cored and chopped
1 1/2 tablespoons ground chili powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
1/2 tablespoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 can black beans (15 ounces), rinsed and drained
1 can fire-roasted diced tomatoes in their juices (14 ounces)
3/4 cup freshly grated sharp cheddar Monterey jack, cheddar jack, or pepper jack cheese, divided
For serving: chopped fresh cilantro diced avocado, plain Greek yogurt or sour cream
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
Meanwhile, make the filling: Heat the 2 teaspoons olive oil in a large, deep saucepan over medium heat. Add the ground turkey, all of the white parts and half of the green parts of the green onion, bell pepper, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Cook, breaking up the meat, until it is no longer pink and the vegetables are tender, about 5 minutes. Stir in the black beans and fire-roasted tomatoes. Increase the heat to high and cook until the mixture is thickened and most of the tomato juice has cooked off, about 5 minutes. Taste and adjust seasoning as desired. Stir in 1/2 cup of the shredded cheese.
Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it’s no longer attached to the walls and makes a “nest.” Divide the taco filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on baking sheets and sprinkle with the remaining cheese.
Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with any desired toppings.
Thanks again to Wellplated.com for this delicious find!
Monica "Ganser" Berghold
Eagle Point Farm Market