Hey there, food enthusiasts!
I’m a total food lover, but I’ve learned that my favorite dishes don’t always love me back—they tend to stick around in all the wrong places! That’s why I’m always on the hunt for recipes that are low in calories or can be easily lightened up. My goal is simple: get the most delicious bang for my caloric buck. If I can enjoy a generous plate of food for fewer calories, that’s a win in my book!
Since I adore tacos, I decided to create this tasty twist. It’s low-calorie, low-fat, and completely gluten-free! While gluten doesn’t always agree with me, I still enjoy it occasionally—I just try to keep it in check. This recipe lets me have all the taco flavor without the gluten.
Ready to cook? Here’s the full recipe!
What You’ll Need:
Half of a large spaghetti squash, or a whole small one
1 can of black beans drained and washed
1 cup of plain greek yogurt
1 1/2 pounds ground turkey meat
1 package of taco seasoning
1 large can of sliced black olives
1 small package of mozzarella cheese
1) Preheat your oven to 400°F.
2) Lightly grease your preferred baking dish—I like a deep pie dish.
3) Cook the ground turkey and set it aside. I season mine with garlic salt and red pepper flakes for extra flavor.
4) Cut the spaghetti squash in half—it takes a bit of effort, but it’s totally worth it. Place a damp paper towel over one half, then wrap the entire squash in plastic wrap. (I like to rub a little butter on the cut sides first.)
5) Microwave the spaghetti squash for 12–14 minutes. Be careful when removing it—it will be steaming hot!
6) Let the squash cool on the counter for about 5 minutes. Once it’s cool enough to handle, unwrap it and use a fork to scrape out the strands—these are your “spaghetti” noodles. Pat them dry with a paper towel to remove excess moisture before mixing.
Spaghetti Squash
Note: There are several ways to cook spaghetti squash; this is just my favorite method. If you choose to microwave or bake it whole, be sure to pierce the skin with a fork several times to let steam escape—trust me, you don’t want a squash explosion in your kitchen!
Let’s Put It Together:
7) In a large bowl, combine the spaghetti squash, cooked turkey, taco seasoning, olives, and black beans. Stir until everything is well coated.
8) Transfer the mixture to your prepared baking dish and bake for 30–40 minutes.
9) Take the dish out of the oven and sprinkle mozzarella cheese evenly over the top.
10) Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and melted.
11) Allow the dish to cool for about 15 minutes before serving.
12) Serve warm, topped with fresh avocado and a handful of crunchy corn chips!
Enjoy every bite!
Spaghetti Squash Taco Bake
Feel free to customize this dish with extras like corn, tomatoes, bell peppers, jalapeños, or onions for extra flavor. My fiancé is allergic to onions, and I’m not a fan either, so we usually skip them—but you can easily add them if you like!
I hope you love this spaghetti squash creation as much as I do—let me know how it turns out for you!
Happy cooking!
K
This sounds delicious, Kaysha!
I love, love, love it! Let me know what you think!