Spaghetti Squash Taco Bowl


I cooked this as a last minute meal throwing together whatever meat, veggies, and sauce I had left over in my fridge. I listed out the ingredients I used; however, I recommend you substituting some ingredients and adding black beans and corn then topping it off with some avocado, cilantro, salsa, and sour cream. It was really yummy the way I made it but if I planned it out I would use these ingredients as well and elevate the dish to a whole new level! Hope you enjoy!


1 Spaghetti Squash

1 lb ground turkey

½ bell pepper

Mushrooms (sub black beans)


Sweet Tomatoes

Taco Seasoning


Southwest Chopped Salad



Preheat oven to 350 degrees

Cut spaghetti squash in half, scrape out and throw away seeds. Place both sides of the squash skin down in a microwave safe dish, add about ½ inch of water into the dish, and microwave for 10 minutes. The squash should be soft. Remove from the water and let it cool, then scrape up the strings.

In a pan cook ground turkey with taco seasoning and set aside

Sate’ veggies

Preheat broiler

Mix together cheese, veggies, ground turkey, and squash inside of squash halves

Top with more cheese (cause yum)

Throw in oven till heated through and cheese is melted

Serve squash topped with chopped salad and dressing drizzled on top.

Amanda Yandrasits