This is a great way to enjoy the taste of tacos with some added veggies & nutrients in the form of spaghetti squash! My toddler loves this veggie and it’s a great vegetable to add to your meals!
Makes 1 casserole (about 8 servings)
1 large spaghetti squash
1/2 T avocado oil
3/4 lb turkey
1.5 T taco seasoning
1 can fire roasted tomatoes
1/2 tsp salt
1 tsp chili powder
1.5 cups shredded Mexican cheese
Start by cooking your spaghetti squash! The easiest way I have found has been in my instant pot! I poke holes in it, place it on the trivet with a cup of water, and cook it on manual pressure for 20-25 minutes depending on the size of the squash. Once the pressure releases, cut it open and scoop out the seeds and throw away the peel! You’ll be left with beautiful spaghetti squash!
*Preheat your oven to 400°F to prepare for baking!
While the squash is cooking, you can brown your turkey meat with the avocado oil & taco seasoning. Once the turkey meat is done you can combine it in a bowl with the cooked spaghetti squash, fire roasted tomatoes, salt and chili powder.
Spray a casserole dish with avocado oil spray (or any spray you prefer) and pour the spaghetti squash mixture evenly. Add the shredded Mexican cheese blend on top and bake on 400°F for about 15 minutes or until the cheese melts and is browned.
Let it cool for about 10 mins, then cut it up and enjoy! I had mine with some avocado and a side salad! Hope y’all love it!