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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
1

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

2

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

3

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

4

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

5

Top the spaghetti squash with the meat / bean mixture.

6

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.