Taco Spaghetti Squash Boats Recipe Idea

 

🌮 Taco Spaghetti Squash Boats 😍

Ingredients:

2 lbs 95% lean ground turkey~Yields 24 oz cooked (4 leaners)

3 1/2 cups (13.65 oz) spaghetti squash, cooked (5 greens)

1 tsp avocado oil (1 healthy fat)

1/2 cup (2.63 oz) chopped bell pepper (1 green)

1/2 cup (4.23 oz) canned diced tomatoes (1 green)

1 tablespoon taco seasoning (6 condiments)

2 tbsp chopped yellow onion (2 condiments)

2 cups (4.92 oz) shredded cabbage (4 greens)

1/2 cup (2.63 oz) diced tomatoes (1 green)

2 tbsp diced red onion (2 condiments)

4.5 oz avocado, sliced (3 healthy fats)

optional toppings: sliced jalapeños, salsa, cilantro, lime juice, green onion...

Directions:

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.

While the spaghetti squash cooks, prepare your toppings.

2. 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.

3. 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. 

4. Top with additional optional toppings and enjoy!

Makes 4 servings

Per serving:

1 leaner

3 greens

2.5 condiments

1 healthy fat