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Taco Stuffed Spaghetti Squash

Yields4 Servings

Taco Stuffed Spaghetti Squash - Bariatric Women

 1 spaghetti squash
 1 red bell pepper, chopped
 ½ sweet onion, diced
 splash of olive oil
 1 lb ground turkey
 1 envelope taco seasoning
 1 tsp tomato paste
 ¼ cup water
 1 can black beans, rinsed and drained
 1 can sweet corn, drained
 10 oz can Rotel tomatoes
 Mexican blend cheese, to garnish

Slice the spaghetti squash lengthwise and remove the seeds. Roast the squash in a 425°F oven until cooked through - about 40 minutes.


Sauté the red pepper and onion in a drizzle of olive oil until soft. Set aside.


Brown the ground turkey. Mix in taco seasoning, tomato paste, and water. Stir until combined.


Add onion and red peppers, black beans, corn, and Rotel tomatoes to the meat. Mix well and heat through.


Top the spaghetti squash with the meat / bean mixture.


Garnish with a small amount of Mexican blend cheese and serve with Greek yogurt and sliced avocado.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 263
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 23g8%

Sugars 8g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.