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High Protein Taco Stuffed Spaghetti Squash - A Satisfying, Flavor-Packed Dinner

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 2 teaspoons olive oil, divided
  • 1 pound lean ground turkey or lean ground beef
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup corn kernels (frozen and thawed or canned and drained)
  • 3/4 cup tomato salsa (mild, medium, or hot)
  • 1/2 cup plain Greek yogurt or light sour cream
  • 1 cup shredded reduced-fat Mexican blend cheese (or cheddar/Monterey Jack)
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Optional toppings: diced avocado, pickled jalapeños, chopped tomatoes, shredded lettuce, hot sauce

Method
 

  1. Preheat and prep the squash: Heat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds. Rub the cut sides with 1 teaspoon olive oil and a pinch of salt. Place cut-side down on a parchment-lined baking sheet.
  2. Roast until tender: Bake for 35–45 minutes, depending on size, until the skin gives when pressed and strands pull away easily with a fork. Set aside to cool slightly.
  3. Cook the meat: While the squash roasts, heat the remaining 1 teaspoon olive oil in a large skillet over medium. Add the onion and cook 3–4 minutes until softened. Add the garlic and cook 30 seconds, stirring.
  4. Season it up: Add the ground turkey or beef. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and red pepper flakes if using.
  5. Add mix-ins: Stir in the black beans, corn, and salsa. Simmer 2–3 minutes to warm through and let flavors meld. Taste and adjust seasoning with more salt or salsa if needed.
  6. Shred the squash: Flip the roasted squash halves cut-side up. Use a fork to gently rake the flesh into spaghetti-like strands, keeping them inside the shell to create “boats.”
  7. Make the creamy base: In a small bowl, whisk the Greek yogurt with a squeeze of lime juice and a pinch of salt. This adds creaminess without heaviness.
  8. Assemble the boats: Divide the yogurt mixture between the squash halves and toss lightly with the strands. Spoon the taco mixture evenly into each boat. Top with shredded cheese.
  9. Back to the oven: Return the boats to the oven for 5–8 minutes, just until the cheese melts and edges are slightly golden. For extra color, broil 1–2 minutes, watching closely.
  10. Finish and serve: Sprinkle with chopped cilantro. Serve with lime wedges and any favorite toppings like avocado, jalapeños, or hot sauce.