Spaghetti Squash Taco Bake

Ingredients

  • 1 spaghetti squash, roasted
  • 1 Tablespoon olive oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 2 Tablespoons taco seasoning
  • 1 cup black beans, drained and rinsed
  • ¼ cup salsa
  • ¼ cup fresh chopped cilantro + more for garnish
  • 2 Tablespoons tomato paste
  • 1 Tablespoon chopped jalapeño + more for garnish
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • ¼ teaspoon sea salt
  • 1 cup shredded Mexican cheese
  • Toppings: green onions, avocado, plain Greek yogurt/sour cream, cilantro, jalapeño

Instructions

  1. Roast spaghetti squash. (Instructions for how to cook spaghetti squash can be found here.)
  2. While squash is roasting, heat oil in a large sauté pan over medium heat. Add onion and garlic and cook until fragrant, about 4-5 minutes.  Add ground turkey and taco seasoning to the pan and cook, breaking meat apart with your spatula. Once turkey is cooked through and no longer pink, add black beans, salsa, cilantro, tomato paste, jalapeño, chili powder, pepper and sea salt to the pan. Stir until combined. Remove from heat and set aside.
  3. One squash is roasted and cool enough to touch, remove spaghetti strands from the peel and add the squash to the pan with ground turkey mixture. Toss to combine then transfer to a 8×8 or 9×9 square baking dish. Sprinkle cheese on top.
  4. Bake in the oven for 15-20 minutes at 375°F, or until spaghetti squash bake is warm throughout and cheese is melted.
  5. Serve topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado and/or sour cream.

 

Source: https://www.eatingbirdfood.com/spaghetti-squash-taco-bake/

 

Sausage Frittata with Kale and Spaghetti Squash [Paleo, Whole30]

Ingredients

  • 1 TBS olive oil, enough to coat skillet
  • 1/2 medium onion, diced
  • 1/2 TBS minced garlic
  • 12oz package chicken sausage (I used Bilinskis), cut into 1/2″ slices
  • 10 large eggs
  • 3 TBS nutritional yeast, optional
  • 1 tsp Italian or all-purpose seasoning
  • 1/2 tsp oregano
  • 1/4 tsp pink salt
  • 1/2 tsp black pepper
  • 1 bunch kale, stems removed and chopped, about 2 cups
  • 2 cups spaghetti squash noodles (about 1 small spaghetti squash)
  • 1 package sun-dried tomatoes, sliced

Instructions

  1. Preheat oven to 350F.
  2. Heat 10″ cast iron skillet (or oven-proof skillet) with 1 TBS oil. Add in diced onion, minced garlic, and chicken sausage slices. Stir frequently until sausage has slightly browned.
  3. In a large bowl, whisk together eggs and seasonings, set aside.
  4. Add in chopped kale and cover skillet with lid until kale has cooked down, about 2 minutes. Add in spaghetti squash and stir until noodles are evenly dispersed throughout the pan. Let mixture cook down with uncovered lid. Add in sun-dried tomatoes.
  5. Gently pour in whisked eggs. Use spatula to lift spaghetti squash mixture allowing eggs to evenly disperse.
  6. Transfer skillet to preheated oven and bake uncovered for 25-35 minutes, until eggs are set. Middle may bubble up, it will set upon cooling.
  7. Allow skillet to cool and set for 15-20 minutes. Slice, serve and enjoy!

 

 

Source: https://www.fitmittenkitchen.com/sausage-kale-spaghetti-squash-frittata-whole30/