#TasteZen Mexican Spaghetti Squash

#TasteZen Mexican Spaghetti Squash

This is a delicious way to serve up spaghetti squash.  The flavors simply explode in your mouth from the first bite. Our recipe uses ground turkey, but feel free to swap it out for chicken, beef or TVP.  

1 large spaghetti squash, halved and seeds removed
1 tbsp extra-virgin olive oil
1/2 tsp Sea salt
1/2 tsp chili powder
1/2 tsp cumin


1 tbsp extra-virgin olive oil
1/2 onion, chopped
3 cloves of chopped garlic (or use 1 tsp garlic powder if needed)
1 lb ground turkey (chicken, beef, or TVP works too)
1 tbsp taco seasoning mix or Mexican seasoning
1 can black beans (can be omitted if desired)
1 cup of chopped cherry tomatoes
1 cup canned or frozen corn
2 slices (or 1 cup) of cheddar/Monterey jack cheese
2 tsp freshly ground Zen Kampot or Phu Quoc Black pepper


1. Preheat oven to 400 degrees. Rub the cut sides of the squash with olive oil and season with the salt, chili powder, and cumin. Place cut side down on a baking sheet lined with parchment paper. Roast until tender, 35-40 minutes. Let cool slightly, then break (scrape) a little bit of the squash strands up using a fork.

2. Prepare the filling while the squash is baking: over medium heat in a large skillet, heat the olive oil. Add onion and cook until soft, then stir in the garlic and cook until fragrant (about 1 minute). Add the ground turkey, breaking it up usin a wooden spoon. Cook until the turkey is cooked through (approx. 6-7 minutes).

3. Stir in the taco/Mexican seasoning, then season to taste with salt if needed. Stir in the black beans, cherry tomatoes, and corn.

4. Once the filling is heated through, fill and pack each half of the squash with the filling mixture and top with cheese. Return to the oven just long enough to melt the cheese, then remove and grind the fresh black pepper generously over the top.

5. Enjoy! #TasteZen