{"id":10060,"date":"2017-11-21T09:00:34","date_gmt":"2017-11-21T09:00:34","guid":{"rendered":"https:\/\/cleanfoodcrush.com\/?p=10060"},"modified":"2020-12-15T03:49:49","modified_gmt":"2020-12-15T03:49:49","slug":"taco-stuffed-spaghetti-squash-eat-clean","status":"publish","type":"post","link":"https:\/\/cleanfoodcrush.com\/taco-stuffed-spaghetti-squash-eat-clean\/","title":{"rendered":"Clean Eating Taco Stuffed Spaghetti Squash is a Super FUN Idea!"},"content":{"rendered":"\n\n
\n\"\"\/\n<\/div>\n\n

\"Clean<\/h3>\n

<\/h1>\n

Taco Stuffed Spaghetti Squash<\/h1>\n

This is a FUN recipe for all of that in-season spaghetti squash we have right now!<\/h3>\n

Give it a try!<\/span><\/span>\"EatMakes 4 servings<\/h3>\n

<\/h2>\n

Ingredients:<\/h2>\n
    \n
  • 2 medium spaghetti squash (about 2 pounds each)
    \n<\/span><\/li>\n
  • 2 tsp avocado oil, or extra-virgin olive oil
    \n<\/span><\/li>\n
  • sea salt and black pepper to your taste<\/span><\/li>\n<\/ul>\n

    \"TacoTaco Filling:<\/strong><\/h3>\n
      \n
    • 1 pound ground lean turkey or chicken<\/li>\n
    • 1 Tbsp olive oil<\/li>\n
    • 3 green onions, sliced<\/li>\n
    • 2 tsp garlic powder<\/li>\n
    • 1 Tbsp smoked paprika<\/li>\n
    • 1\/2 Tbsp ground cumin<\/li>\n
    • sea salt and black pepper<\/li>\n
    • 1 1\/2 Tbsp ground chili powder<\/li>\n
    • 1 bell pepper, diced<\/li>\n
    • 15-ounces black beans, rinsed and drained<\/li>\n
    • 14-ounces organic tomato sauce<\/li>\n
    • 1\/4 cup grated cheese<\/li>\n
    • a small handful of fresh chopped cilantro<\/li>\n
    • 1 avocado, diced<\/li>\n<\/ul>\n

      \"Healthy<\/h3>\n

      <\/h2>\n

      Instructions:<\/h2>\n

      Preheat the oven to 350 f. Slice the squash in half lengthwise and scoop out the seeds.<\/h3>\n

      Lightly brush the cut sides with olive oil and sprinkle with sea salt and black pepper.<\/h3>\n

      Place the squash cut-side down on baking sheets. Bake for about 40 minutes, until the squash flesh is fork-tender.<\/h3>\n

      Remove from the oven and set aside to cool.<\/h3>\n

      Heat oil in a large pan over medium heat. Add the ground turkey, bell pepper, and seasonings.<\/h3>\n

      Cook, breaking up the meat, until it is no longer pink, about 5-7 minutes.<\/h3>\n

      Stir in the black beans and tomato sauce. Cook until the tomato sauce has reduced, about 5 minutes.<\/h3>\n

      Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh\/”spaghetti”.<\/h3>\n

      Divide the taco filling evenly among the boats, and using a fork lightly toss it with the spaghetti squash.<\/h3>\n

      Sprinkled with cheese, avocado, and cilantro.<\/h3>\n

      Enjoy!<\/h3>\n

      \u2764<\/span><\/span>Rachel\"Creative<\/h3>\n