With the squash season upon us, we are pretty sure you must have started shortlisting some recipes to try this fall and winter. How about adding a new squash dish to your menu? This stuffed spaghetti squash recipe is a perfect meal for the busy weeknights. Moreover, you don’t have to peel the skin of this vegetable. Its skin provides structure to the bowl. You can sprinkle the veggie with your favorite toppings like tangy salsa, fresh cilantro, avocado, and so on. Overall, this is one versatile stuffed spaghetti squash recipe that you can customize to your liking.
Ingredients
- 2 small spaghetti squash, cut in half and seeds removed
- 3 tablespoons olive oil
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 450 grams of ground turkey
- 1 packet of taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa, plus more for serving
- 2 cup shredded Mexican blend cheese
- 1 cup fresh cilantro, chopped
- Plain Greek yogurt or sour cream, for serving
- 1 ripe avocado, diced, for serving
- Hot sauce, for serving
Preparation
- To make the stuffed spaghetti squash recipe, preheat the oven to 400 degrees Fahrenheit.
- Then, on a baking sheet, place the spaghetti squash cut-side up. Drizzle with 2 tablespoons of oil and sprinkle 1 teaspoon of salt and pepper on top. Flip your spaghetti squash for the cut-side to face downwards and bake until fork-tender (should take about 45 minutes to 1 hour).
- Now, in a large skillet, heat the remaining oil over medium heat. Add your ground turkey and cook until it is lightly browned, crumbling it further with a wooden spoon (should take about 3 to 5 minutes).
- Add the taco seasoning and ½ cup of water and cook until thickened slightly (should take about 1 to 2 minutes).
- Stir in the beans, corn, salsa, 1 cup of Mexican blend, and ¾ cup of cilantro.
- Let the squash cool slightly before carefully flipping it over, cut side up. Then, use a fork to loosen the flesh and form spaghetti-like strands.
- Divide your turkey mixture among the spaghetti squash halves and mix it gently with the “spaghetti” strands.
- Sprinkle the remaining cup of Mexican blend on top. Then, return the squash to the oven and bake till all the cheese is melted and bubbly (should take about 10 to 15 minutes).
- Finally, serve the squash topped with avocado, salsa, yogurt, hot sauce, and the remaining cilantro.
If you want to add crunchiness to your stuffed spaghetti squash recipe, add crushed tortilla chips right before serving. So, go get the ingredients and try this stuffed spaghetti squash recipe for your family this fall or winter. Also, do let us know your toppings of choice in the comment section below!
