Spaghetti Squash Taco Casserole Recipe | Lean and Green | Lunch with Lisa

Join me for this Low Glycemic Index casserole with yummy spaghetti squash, ground turkey, and taco seasoning. Super easy. Super quick to throw together, and just a bake in the oven, and it feeds EIGHT people! 8!!!
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Here's the recipe:
GREDIENTS
● 1 lb of ground turkey
● 1 tablespoon taco seasoning
● 2 teaspoons salt, divided (plus more to taste)
● 2 teaspoons black pepper, divided
● ½ cup plain tomato sauce
● ½ cup Greek yogurt
● 1 egg, lighten beaten
● 5 ounces cheddar cheese, shredded (about 1.5 cups), divided
● 4 ounces Monterey jack cheese, shredded (about 1 cup), divided
● 1 fresh tomato, sliced into rounds
● Fresh cilantro and sliced avocado, for serving

SUCTIONS
Prepare the Spaghetti Squash:
1. Heat the oven to 375 degrees F.
2. Prepare the spaghetti squash by cutting it in half and scooping out the seeds. Coat the edges with non-stick cooking spray. Reserve the seeds for another use, or discard. Sprinkle the edges and inside of each squash half with one teaspoon each of the salt and pepper. Place the halves cut-side down into a 9x13 casserole dish.
3. Roast the spaghetti squash for 35-45 minutes until the skin is pierced by a fork and the strands can be easily pulled out. Set aside and allow to cool as you prepare the rest of the casserole. (You can also do this 24 hours prior and store the spaghetti squash strands in the fridge until you make the rest of the casserole). Reserve the casserole dish for use later in the recipe.

Prepare the rest of the filling ingredients:
1. In a large skillet over medium heat, saute the ground turkey, sprinkling with the remaining teaspoon each of salt and pepper. Saute until browned, stirring the meat around the pan. When cooked through, drain the liquid from the pan and remove from heat. Toss the turkey with the taco seasoning until well-coated.
2. In a large bowl, combine the spaghetti squash strands, beaten egg, Greek yogurt, tomato sauce, and half of each of the cheeses (reserve the rest of the cheese for topping). Toss in the ground turkey.
3. When everything is well combined, transfer the spaghetti squash mixture into the same casserole dish you used to roast the spaghetti squash. After you smooth the filling out flat, top with the slices of tomato, and sprinkle with the remaining cheese until well-covered. Bake for 25-30 minutes at 375 degrees F, then broil the top for an additional 3 minutes once cooked through.
4. Let the casserole cool for 5-10 minutes, and then serve with a sprinkling of cilantro leaves and slices of fresh avocado on the side.
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DIY Taco Seasoning: https://www.thepioneerwoman.com/food-cooking/recipes/a83222/how-to-make-taco-seasoning/
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Mandoline Slicer: https://amzn.to/3EVjUVb
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Music for intro created and played by me.
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Comment: "I am gonna TACO all about it!"