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……
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!
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.
- 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)
- Stand the squash upright and slice in half lengthwise.
- Scoop out + discard seeds.
- Rub 1 teaspoon of olive oil on the inside of squash.
- Season with salt + pepper.
- Place squash cut side done on a foil lined baking sheet.
- Bake at 400 degrees for about 1 hour. Depending on the size of the squash.
- Once you can easily pierce with a fork, squash is done. And cut sides will be golden brown.
- 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.
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
- diced tomatoes
- green onions
- sliced olives
- sliced jalapeno
- 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♥
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!!