Ingredients:

  • 1 medium spaghetti squash (about 2.5–3.5 lb / 1.1–1.6 kg) — halved lengthwise
  • 1 tbsp (15 ml) olive oil
  • Salt and black pepper, to taste
  • 1 lb (454 g) lean ground turkey (90–93% lean recommended)
  • 1 tbsp (15 ml) olive oil (if your turkey is very lean)
  • 1 medium yellow onion, finely diced (about 1 cup / 150 g)
  • 2 garlic cloves, minced (~2 tsp / 6 g)
  • 2 tbsp (15–20 g) taco seasoning (store-bought or homemade)
  • 1 tsp (5 ml) tomato paste (optional)
  • 14 oz (400 g) canned diced tomatoes, drained OR 1 cup (240 g) chunky salsa
  • 1 cup (170 g) canned black beans, rinsed and drained (optional)
  • Salt and pepper, to taste
  • 1 tbsp (15 ml) lime juice (about half a lime)
  • 2 tbsp (8 g) fresh cilantro, chopped (plus extra for garnish)
  • 1 cup (100 g) shredded cheddar or Monterey Jack cheese (or blend)
  • 1 medium avocado, sliced or diced
  • Lime wedges, for serving
  • Optional: sliced jalapeño, sour cream or Greek yogurt, extra cilantro, chopped green onions

Instructions:

  1. Preheat oven to 400°F (200°C). Slice spaghetti squash lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment.
  2. Roast the squash for 35–45 minutes until flesh is tender and the exterior yields when pressed. A fork should easily pierce the skin and the interior should pull into long strands. Remove from oven and let cool slightly to handle.
  3. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat (reduce to medium if oil smokes). Add diced onion and sauté 4–5 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  4. Add ground turkey to the skillet and break into pieces with a spatula. Cook about 6–8 minutes until no longer pink and internal temperature reaches 165°F (74°C). Stir in taco seasoning and tomato paste; cook 1–2 minutes to bloom the spices.
  5. Add drained diced tomatoes or salsa and black beans (if using). Simmer 3–5 minutes to combine and thicken slightly. Stir in lime juice and chopped cilantro; taste and adjust salt and pepper.
  6. Use a fork to scrape the squash flesh into spaghetti-like strands directly in the shell or into a bowl, leaving about 1/4–1/2 inch of flesh attached so shells hold shape if serving as boats.
  7. Option A: Stuff each squash half with the turkey mixture, top with shredded cheese. Option B: Toss squash strands with a portion of the turkey mixture in a bowl, then transfer to plates or back into shells.
  8. If using cheese and serving in shells, return stuffed halves to the oven or broiler for 2–4 minutes until cheese melts and edges bubble. Watch closely under the broiler to avoid burning.
  9. Garnish with sliced or diced avocado, extra cilantro, lime wedges and optional toppings such as sour cream, sliced jalapeño or chopped green onions. Serve immediately.