Taco Spaghetti Squash Boats

About This Recipe

Healthy Taco Spaghetti Squash Boats stuffed with cheese, ground turkey, and black beans. An easy, filling recipe that everyone will love!

Ingredients

• 2 small spaghetti squashes, cut in half and deseeded (about 900 grams each, without seeds)
• 1 teaspoon avocado oil
• 1 pound grass fed beef ((I used 85/15))
• 1/2 cup chopped yellow onion (60 grams)
• 1/2 cup chopped bell pepper (80 grams)
• 1 tablespoon taco seasoning
• 1/2 cup canned diced tomatoes
• 4 cups shredded green cabbage (200 grams)
• 2 tomatoes, diced (250 grams)
• 1/4 cup diced red onion (40 grams)
• 1 medium avocado, sliced (about 150 grams)
• optional toppings: sliced jalapeños, salsa, cilantro, lime juice, green onion...

Instructions

1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Sprinkle the flesh of the spaghetti squash with salt and pepper. Place flesh side down on baking sheet and roast for 30-35 minutes until skin gives a little when touched.
2. While the spaghetti squash cooks, prepare your toppings.
3. When the spaghetti squash has 10-15 minutes left, make the beef. Heat a large sauté pan over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add onions and cook until translucent, about 3-4 minutes. Add diced peppers and let cook for another 2-3 minutes. Add ground beef and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add taco seasoning and canned tomatoes and mix well. Cook for another 2-3 more minutes or until no pink remains. Remove from heat.
4. When spaghetti squash is done, remove from oven and thread flesh with a fork to make spaghetti. Be careful not to break the skin of the squash. Divide the ground beef among the 4 halves, making sure to get the juices. Top with cabbage, diced tomatoes, red onion, and avocado, dividing evenly. Top with additional optional toppings and enjoy!