How To: Taco Spaghetti Squash

After posting this dish to Instagram, so many of you messaged me wanting the recipe! So here it is (if I can remember it).

Funny story: I made it up. I never follow recipes. I usually go on what I have in the frig and mash it up together. Surprisingly enough, this one tasted pretty damn delish! As I've experimented and failed (miserably) over the years, I kind of know which foods work together and which ones don't 😝

The beauty of cooking is making it your own. Don't hesitate to throw in a new herb, bake instead of sauté or use bacon bits to spice it up (confession: my secret to every dish). Experimenting is fun, but what's more important is that it teaches you to trust your intuition (or your taste ;)). Mindful cooking and eating is liberating. It makes food more of an experience to be enjoyed that an obsession to control or track (coming from a disordered eating past). 

So while I give you this recipe as fact based on what I did, I encourage you to use it as a loose guideline and give it your own twist!

INGREDIENTS

• Spaghetti squash (Choose a size squash based on the amount of people you're feeding. I will tell you that a spaghetti squash will make more than what you think!) 
• Extra virgin olive oil or coconut oil
• Pink Himalayan salt
• Black pepper
• Garlic powder
• Parchment paper
• Green peppers
• Onions
• Organic spicy black beans (Nature's Place is my fave brand)
• Ground turkey (or ground chicken/lean ground beef)
• Mild low sodium taco seasoning
• Can of chopped green chillies 
• Vegan butter (optional)
• Salsa

INSTRUCTIONS
For Spaghetti Squash:

• Set the oven to 375 degrees F
• Wash the spaghetti squash and cut it in half horizontally 
• Using a spoon, scrape out all seeds and loose "gunk" (like my professional chef terms?)
• After it's clean and smooth, brush the inside with extra virgin olive oil or coconut oil.
• Sprinkle pink Himalayan salt, black pepper and garlic powder to taste
• Prep a cookie sheet or baking dish with parchment paper. Place the spaghetti halves with cut side down (this helps trap the moisture and forces the seasonings to mix together)
• Cook for 45 minutes
• When it's finished, the spaghetti squash will have browned edges. After it has cooled (be careful—it will be extremely hot!), the inside will be softened enough to scrape. Take a fork and scrape the noodles out. 
• Add vegan butter, if you need to, for taste
  

For Taco Mix:

• While you're spaghetti squash is baking, chop your onions and green peppers. Throw them all together in a pan and sautee with extra virgin olive oil, pink Himalayan salt and pepper. 
• Add ground turkey (or ground chicken/lean ground beef). Cook until browned. 
• Add spicy black beans, green chillies and taco seasoning. Let simmer on low for at least 10 minutes.
  
  

Last but not least, grab your bowl and lay a bed of spaghetti squash. Top with taco meat mix. Add a dollop of salsa on top. Bon appetit!