Maegan Blinka, Megan Blinka, Taco Bake, Gluten free dinner idea, Paleo inspired meals, spaghetti squash dinner ideas, spaghetti squash recipes, spicy dinner ideas, healthy taco bake, diary and gluten free dinner ideas

Spaghetti Squash Taco Bake

I found myself staring at a pound of ground turkey that needed to be cooked, an uncooked spaghetti squash on my count along with a desire for SOMETHING NEW for dinner.

I did a quick run through the pantry to see what I could pull together and I have to say, this creation was QUITE TASTY!

WHAT YOU NEED: 
4 cups spaghetti squash, cooked & shredded (about 1 large spaghetti squash)
1 lb lean ground turkey
3 cloves garlic, minced
2 Tbsp Taco Seasoning (I prefer the WILDTREE brand but you can always make your own)
1 cup black beans
1 cup favorite salsa
For topping:
Jalopenos
Grape tomatoes
Cheese (I didn’t use any and it was delicious but if you like it and it fits your nutrition plan go for it!!!)

WHAT YOU NEED TO DO: 

  • Preheat oven to 350.
  • Spray a 9 X 7 oven safe dish with cooking spray or line with foil.
  • Poke many holes all around the spaghetti squash and cook in microwave for 7-9 minutes, checking to make sure cooked, but not over cooked. You should be able to easily pierce with a fork.
  • While squash is cooking, begin to brown ground turkey with garlic
  • When squash is finished, slice in half, and remove insides and “shred” with a fork as you pull out the “spaghetti like” insides.

Maegan Blinka, Megan Blinka, Taco Bake, Gluten free dinner idea, Paleo inspired meals, spaghetti squash dinner ideas, spaghetti squash recipes, spicy dinner ideas, healthy taco bake, diary and gluten free dinner ideas

  • Place approximately half of the squash in the bottom of the pan

spaghetti squash taco bake picture 2

  • Drain the meat, season with taco seasoning, 1/2 cup water, and simmer for 5 minutes.
  • Layer about half of the meat, followed by 1/2 cup black beans and 1/2 cup salsa.
  • Repeat – squash, ground turkey, beans, salsa

spaghetti squash taco bake picture 5

  • Add your favorite toppings (jalopenos, tomatoes, cheese if desired

spaghetti squash taco bake picture 3

And bake for 20-25 minutes.

AND ENJOY!

spaghetti squash taco bake picture 4

NOTE: I prepped this earlier in the day, covered with foil, refrigerated and then baked it when ready to eat.

The leftovers are great and you can adapt this to many dietary preferences including paleo, gluten free and dairy free! I’ll most definitely be including this in my upcoming 80 Day Obsession meal plans!

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To my portion fix followers;

  • 4 cups spaghetti squash – 4 greens 
  • 1 lb lean ground turkey –  4 reds
  • 1 cup black beans –  2 yellows
  • 1 cup favorite salsa – 1 purple so roughly a 1/4 purple per serving.

So this would give you 4 servings of 1 red, 1 green, 1/2 yellow and 1/4 purple

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Thanks for checking out my recipe! I hope you enjoy it!! As an online health and fitness coach I offer support and accountability to my clients in their health and fitness journey. If you would like to learn more about this opportunity group, please fill out the application below!

5 thoughts on “Spaghetti Squash Taco Bake

  1. Stephanie says:

    This recipe looks great! I’d love to incorporate this into my 80DO meal plan.
    How many servings and how did you break down the container count?
    I could be totally overlooking it, but I didn’t see this info on the recipe.
    Thanks for your help!

  2. mblinka says:

    Any time I do a casserole recipe I look at what goes in terms of containers:

    4 cups spaghetti squash, cooked & shredded (about 1 large spaghetti squash) – that’s 4 greens
    1 lb lean ground turkey – that’s 4 reds
    3 cloves garlic, minced
    2 Tbsp Taco Seasoning (I prefer the WILDTREE brand but you can always make your own)
    1 cup black beans – that’s 2 yellows
    1 cup favorite salsa – that’s 1 purple so roughly a 1/4 purple per serving.

    So this would give you 4 servings of 1 red, 1 green, 1/2 yellow and 1/4 purple

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