Turkey Taco Spaghetti Squash Bowls


Servings: 4
Prep time: 10 minutes
Cook time: 45-50 minutes


  • 2 small/medium size spaghetti squash, halved and de-seeded
  • 4 tsp olive oil
  • 3 tbsp garlic
  • 2 tsp pepper
  • 1 lb 99% fat free ground turkey
  • 1 package Mrs. Dash taco seasoning
  • 1/2 onion, chopped
  • 1 can corn (or frozen)
  • 1 can black beans, rinsed
  • 1 bunch green onions, diced
  • 1 can petite diced tomatoes (no salt added)
  • 1 bell pepper, diced
  • 1 package reduced-fat shredded Mexican blend cheese
  • 2 limes
  • Optional toppings: avocado, cilantro


  1. Preheat oven to 450 degrees
  2. Coat each squash half with 1 tsp olive oil, garlic, and pepper
  3. Bake on non-stick pan for ~45 minutes or until golden brown on the edges
  4. In a large skillet cook ground turkey with taco seasoning (according to directions on package), chopped onion, and bell pepper
  5. Saute for ~5 minutes
  6. Add corn, black beans, green onions, diced tomatoes and saute for 5 minutes
  7. When spaghetti squash is done take two forks to loosen the noodles from edges
  8. Top spaghetti squash half with 1 cup of taco mixture and lime juice from 1 lime and serve

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