spaghetti squash taco bowl

Here’s a recipe I make ALL THE TIME. I have no idea how or why I haven’t posted it before….I guess it’s just such a staple around here that I take it for granted. But it’s solid, trust me. Even my husband is totally cool with this Spaghetti Squash Taco Bowl, and that’s saying something considering the response I usually get when I announce that we’re having spaghetti squash (or zoodles) for dinner.

My usuall M.O. is to prep a pound of ground turkey taco-style (with Ortega … it’s the only kind my family likes). I then split it up and put half (or maybe 60%) into the spaghetti squash bowls and set aside the other half for the kids’ tacos. So it’s kind of like preparing one meal for the whole family which is one of my #lifegoals. I can usually accomplish the one-meal-for-the-whole-family trick on two nights of the week … taco night and breakfast-for-dinner night. Open to suggestions on other family-friendly meals to try! (We have a 3 year old and a 6 year old).

Spaghetti Squash Taco Bowls

spaghetti squash taco bowl

Ingredients

1 small to medium spaghetti squash

1/2 lb of prepared ground turkey, seasoned with taco seasoning (we use Ortega)

1/2 jar of salsa

1/2 cup of frozen corn, thawed

1/2 cup of black beans

3 tbsp chopped fresh cilantro

1/2 tsp garlic salt

2/3 cup of shredded cheddar cheese

1/4 cup shredded monterey jack cheese

sour cream, for serving

Directions

Prepare your spaghetti squash first. Preheat oven (I actually used my beloved toaster oven!) to 350 and roast for 25-30 minutes. Allow to cool.

spaghetti squash taco bowl

Scoop out the squash and leave the empty shells on the baking tray. To the spaghetti squash, add the salsa, garlic salt, cheddar cheese, cilantro, corn and black beans (not pictured).

spaghetti squash taco bowl

Stir gently until just combined.Then put a layer of the spaghetti squash mixture back into the empty spaghetti squash shells.

spaghetti squash taco bowl

Then layer on the taco meat.

spaghetti squash taco bowl

Do another layer of the squash mixture, followed by another layer of the taco meat mixture. Then top with a final layer of the spaghetti squash mixture.

spaghetti squash taco bowl

Top with shredded monterey jack cheese.

spaghetti squash taco bowl

…and bake at 350 for another 15-20 minutes. (Again, I did this part in the toaster oven to avoid heating up my whole house … it’s been unseasonably warm down here)

spaghetti squash taco bowl

Enjoy!

spaghetti squash taco bowl end