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Taco Stuffed Spaghetti Squash Boats
Ingredients
Scale
For the Spaghetti Squash
- 2 Medium spaghetti squash
- 2 Tsp avocado oil
- Sea salt and black pepper to your taste
For the Filling
- 1 Pound ground lean turkey
- 1 Tbsp avocado oil
- 3 Green onions, sliced
- 2 Tsp garlic powder
- 1 Tbsp smoked paprika
- 1/2 Tbsp ground cumin
- Sea salt and black pepper
- 1 1/2 Tbsp ground chili powder
- 1 Bell pepper, diced
- 15-ounces Black beans, rinsed and drained
- 14-ounces Organic tomato sauce
- 2 Fresh diced tomatoes
- 1 Bunch of fresh chopped cilantro
- 1 Avocado, diced
Instructions
- Preheat the oven to 350 f.
- Slice the squash in half lengthwise and scoop out the seeds.
- Lightly brush the cut sides with olive oil and sprinkle with sea salt and black pepper.
- Place the squash cut side down on baking sheets.
- Bake for about 40 minutes, until the squash flesh is fork-tender.
- Remove from the oven and set aside to cool.
- Heat oil in a large pan over medium heat. Add the ground turkey, bell pepper, and seasonings.
- Cook, breaking up the meat, until it is no longer pink, about 5-7 minutes.
- Stir in the black beans and tomato sauce. Cook until the tomato sauce has reduced, about 5 minutes.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh/”spaghetti”.
- Divide the taco filling evenly among the boats, and using a fork lightly toss it with the spaghetti squash.
- Top with avocado, fresh tomato and cilantro.
Keywords: Taco Stuffed Spaghetti Squash Boats, Teresa's 7 Systems Kitchen, Dr. Pat Luse, The 7 Systems Plan, spaghetti squash, avocado oil, ground lean turkey, Green onions, smoked paprika, ground cumin
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