{spaghetti squash taco bowls}

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Happy Taco Tuesday.  There’s no lie that I’m just here for the tacos!  I can’t think of another food/day that is celebrated 52 times in one calendar year.

With 52 Tuesdays, you gotta change it up a bit.

And you know I’m all about jazzing things up.

 

Check out some other taco recipes I’ve shared over the years……

{tomatillo salsa + crispy cheese taco shells}

{baked chicken tacos}

{spinach pesto tacos}

{taco shells}

{taco tuesday….salad}

{ranch chicken tacos}

{slow cooker carnitas}

{sheet pan fajitas}

 

Today, I’m brining you the spaghetti squash taco bowl.

I know what you’re thinking, really B?!?!  Aint nobody got time for this!  Spaghetti squash + tacos….dont mix.

Keep reading.  Give the spaghetti squash a chance…lol!

I made this last week.  The week of BRIK weigh-in/measurements.  You can see all those taco recipes above.  I don’t mess around when it comes to Tuesday.  But, I also really, really wanted to get some results.  So, I had to ditch the taco sell + tortilla chips for a few weeks.

And this right here, this is what I came up with.

It was a slam dunk!

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First off, let’s go over how to cook spaghetti squash.  Most peeps I talk to are super intimidated by spaghetti squash.  Which KILLS me, because it’s so so simple.  I’m sure some veggie lover out there is currently working on bringing pre-cooked spaghetti squash to whole foods or TJ’s any day now.  I mean, you can buy just about any veggie noodle at this point, so it wouldn’t shock me.

  1. Using a sharp knife (must be sharp af) cut the top and bottom end off the squash. (I blew it and didn’t get a photo of this step, so I hope that makes sense)
  2. Stand the squash upright and slice in half lengthwise.
  3. Scoop out + discard seeds.
  4. Rub 1 teaspoon of olive oil on the inside of squash.
  5. Season with salt + pepper.
  6. Place squash cut side done on a foil lined baking sheet.
  7. Bake at 400 degrees for about 1 hour.  Depending on the size of the squash.
  8. Once you can easily pierce with a fork, squash is done.  And cut sides will be golden brown.
  9. Allow to cool for 2 minutes.  Then fluff with a fork making spaghetti like noodles.

There you have it!  Perfectly cooked spaghetti squash.  I’ve seen it cooked in a slow cooker + microwave + instapot.  I’m sure they all work well, but this is the no-fail, easy way to get perfect results.

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Now that we’ve got the spaghetti squash covered, let’s chat taco filling.  I adapted this recipe from Skinny Taste.  Gotta give that credit where’s it’s due!

 

Here’s what you’ll need:

  • 2 small spaghetti squash
  • 1 lb ground turkey
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 cup onion, chopped
  • 1/2 cup water
  • 4 oz can tomato sauce
  • 3/4 cup cheddar cheese, shredded

Toppings:

  • diced tomatoes
  • green onions
  • cilantro
  • sliced olives
  • sliced jalapeno
  • avocado
  • greek yogurt
  • hot sauce/salsa

 

Here’s what you do:

Preheat oven to 400 degrees.  Prepare + cook spaghetti squash as directed above.

Brown turkey in a large pan.  Once cooked through add all spices + onion + water+ tomato sauce.  Cover and simmer on low for 20 minutes.

Once spaghetti squash insides are fluffed into spaghetti-like noodles, divide turkey between 4 spaghetti squash bowls.

Top each with shredded cheese.

Bake for an additional 5 minutes, until cheese is melted.

Remove from oven and add your toppings of choice.  I turley beleive that toppings are the key to life♥

Dive in!

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With a bowl like this, how could you feel neglected on Taco Tuesday?

I legit had all 4 bowls throughout the week.  Lunch + dinner.  I was so happy with this and didn’t mind eating it over and over.  That’s when you know the recipe is worthy of a Taco Tuesday blog post 🙂

Whether you’re going with a bowl or a shell, enjoy your Taco Tuesday friends!!

 

xoxo stacyb

2 thoughts on “{spaghetti squash taco bowls}

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