Spaghetti Squash Taco Salad


Well, it’s been a while but I’m back with a new #hungryhusbandapproved recipe for you! I’ve mentioned before that now that the babies are eating mostly what we eat, we’re being forced to reevaluate how healthy we really are. So I’ve been trying to add a lot more vegetables to the table, and a lot less other things.

When I saw Spaghetti Squash Taco Boats on facebook, I knew I had to give it a shot. We only found spaghetti squash recently, but I’m 2/2 on the SS dinners now. To be honest, these were going to be taco boats but I broke the squash shells and that was that. So, we just ate it on plates like a taco salad. Minus the lettuce.

This served two people, and 2 babies. So I’d say you could probably use this for a family of 3

Preheat oven to 400F. Slice one spaghetti squash in half, scrape out seeds, and sprinkle with salt, pepper, and olive oil. Bake for 45 minutes.

While the squash bakes, cook one pound of ground turkey (or beef if you prefer). Add taco seasoning to taste.

Prepare fresh salsa! (My favorite part!) I used 5 medium sized tomatoes (with the seeds cut out because ew), 1 large avocado, 1 small onion, 1 yellow pepper, a handful of chopped cilantro, 1 orange pepper, 2 tablespoons of diced jalepenos, salt and garlic to taste. Lime to taste.

(I dice everything, but I always blend about half of it to a chunky puree, then add the rest of the diced ingredients. This way it’s a little more mushy than fresh chopped. Does that even make sense?)

To prepare a plate – Base of spaghetti squash, a layer of ground turkey, a layer of shredded cheddar cheese, and a layer of salsa!

fresh. simple. done in an hour. #hungryhusbandapproved

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