Pope Fitness: Spaghetti Squash Taco Bake

Anyone who knows me knows that I love tacos and everything about them. Heck, if you follow me on social media for even a week, you would know that. What can I say? I'm super transparent about my weaknesses.

Since starting the Shift Shop, I've been looking for great ways to get my taco fix. I decided to swap in some spaghetti squash and make a bake. I used my mom as a guinea pig and she gave it a thumbs up! So here you go!!

Spaghetti Squash Taco Bake
1 medium spaghetti squash
1 pound ground turkey
1 15oz can black beans – drained and rinsed
1 cup shredded cheddar cheese
1 tbsp EVOO
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/2 tsp ground black pepper
1/2 tsp Himalayan salt

Preheat oven to 350. Cut spaghetti squash in half length-wise. Place in 9×13 baking dish and bake for 45-50 minutes until center is soft and flakes apart easily with a fork. Scoop out seeds and shred insides of squash.

Brown ground turkey on stove and top with 1/2 of each of the spices, mixing until fully cooked and blended.

You can also do these steps in advance while doing meal prep so it is easy to toss together for dinner!

Place spaghetti squash in a 9×13 baking dish sprayed with non-stick spray. Drizzle olive oil on squash and add remaining spices. Mix well. Top with cooked ground turkey, black beans and cheese. Bake for 30 minutes at 350.

Serve with salsa and Greek yogurt (as a sour cream alternative!).

You can also sneak in other veggies if you want! Think tomatoes, onions, green peppers, mushrooms… and anything else you have around!

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