5 Ingredient Spaghetti Squash Taco Bake (Gluten Free

• Meat

  • 1 1/4 lbs Ground turkey, lean

• Produce

  • 1 Avocado
  • 1 can Black beans, low sodium
  • 1 Cilantro
  • 1 Spaghetti squash, large
  • 1 Tomato

• Baking & Spices

  • 1 packet Taco seasoning, gluten free

• Dairy

  • 1 cup Cheese
  • 1 Greek yogurt/sour cream

• Liquids

  • 1 cup Water

Found on glutenfreejess.com

Description

Ingredients

• 1.25 pounds lean ground turkey
• 1 packet of gluten free taco seasoning (I like Mrs. Dash because it has no salt added)
• 1 can low sodium black beans, drained and rinsed
• 1 cup shredded cheese (I used a Mexican taco flavor)
• 1 large spaghetti squash, roasted and scraped out of skin
• 1 cup water
• Optional:
• Cilantro
• Greek yogurt/sour cream
• Tomato
• Avocado

Directions

• Preheat oven to 350 degrees.
• Cut spaghetti squash in half and scrape out the seeds.
• Season with salt and pepper and drizzle on a small amount of oil or cooking spray.
• Place cut side down on a baking sheet and bake for about 40-45 minutes until soft.
• Scrape the squash from the skin into a bowl and set aside.
• Heat a small amount of oil in a skillet on medium heat.
• Add the ground turkey and cook until completely browned and no more pink is visible.
• Drain and rinse the black beans and add to the turkey.
• Add the packet of taco seasoning and water the pan.
• Mix in, let simmer for 2 minutes and then turn off heat.
• Add spaghetti squash to the pan and mix everything to combine.
• Pour the entire mixture into a greased 9x13 baking dish.
• Top with an even layer of cheese.
• Cover with tinfoil.
• Bake at 350 for 30 minutes.
• Remove foil.
• Bake for an additional 5-10 minutes.
• Remove from oven and let stand for 5-10 minutes before cutting and serving.

Nutrition