Try this delicious vegetarian spaghetti squash taco bake, made with all your favorite ingredients. A great alternative to tacos that your whole family will love and you won’t be regretting later!!
1 Tablespoon olive oil
½ yellow onion, chopped
2 cloves garlic, minced
1 pound ground turkey (substitute turkey for beans or tofu for a vegetarian version)
2 Tablespoons taco seasoning
1 cup black beans, drained and rinsed
¼ cup salsa
¼ cup fresh chopped cilantro + more for garnish
2 Tablespoons tomato paste
1 Tablespoon chopped jalapeño + more for garnish
½ teaspoon chili powder
¼ teaspoon pepper
¼ teaspoon sea salt
1 cup shredded Mexican cheese
Toppings: green onions, avocado, plain Greek yogurt/sour cream, cilantro, jalapeño
Roast spaghetti squash.
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, tomato paste, jalapeño, chili powder, pepper and sea salt to the pan. Stir until combined. Remove from heat and set aside.
Once squash is roasted and cool enough to touch, remove spaghetti strands from the peel and add the squash to the pan with ground turkey mixture. Toss to combine then transfer to a 8×8 or 9×9 square baking dish. Sprinkle cheese on top.
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
Recipe and photo courtesy of: Eating Bird Food