If you had to be fully honest with yourself, how many things do you do in your life without thinking about them at all?
For most habits there is nothing wrong with that. You probably brush your teeth, take a shower, and make your bed each morning without giving it any thought. But what about your food? Do you know where your food is coming from and what it took to get it on your plate? I’m going to be perfectly honest that most of the time I don’t think about it either.
Since first partnering with Hungry Harvest over 6 months ago, I have become much more conscious of where my food comes from and how much food I am wasting. Since its founding, Hungry Harvest has managed to rescue over 9 million pounds of produce and donate over 800,000 pounds to local hunger-solving organizations. Those statistics alone inspire me to take a second look at my food choices.
I am happy to help others with my food choices, but I'll be honest, I am also pretty selfish. The selfish side of me is also pleased with Hungry Harvest because I am able to get high quality produce delivered right to my front door. They are always throwing in fruits and veggies that I would never think of buying for myself at the store!
This week I got to try Asian pears for the first time. Along with the Asian pears were a spaghetti squash, onions and beautiful sweet peppers that weren’t perfect enough for grocery stores, but looked pretty wonderful to me. When I saw those ingredients I immediately knew I wanted to make a spaghetti squash taco bowl! I went with ground turkey for the meat, but any kind of meat would work and you could easily make this a vegan dish with some tofu crumbles!
My main problem with spaghetti squash is that it is SO DAMN HARD to cut open. I have nearly sliced a finger off many times trying to get those things in the oven. Then I learned I can just roast it whole!! After roasting, that giant yellow squash sliced through as easy as butter. Read below to grab the recipe.
Spaghetti Squash Taco Bowls
Yield: 2 Large Taco Bowls
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
1 whole spaghetti squash
1 lb ground turkey
Taco or fajita seasoning of choice (I used Primal Palate)
1 yellow onion
3 small sweet peppers
1 tsp avocado oil
Salsa, avocado or guac for topping (I am on a pineapple salsa kick)
Preheat oven to 425F for roasting the squash
Line a baking sheet with parchment or tin foil and leave it whole
Bake for 45 minutes in the oven flipping once halfway through
While the squash is baking, slice the onions and peppers and saute on the stove on medium low heat with avocado oil
Remove the onions from the pan and then brown the ground turkey over medium heat. Combine taco seasoning with 2 tbsp of water and add to the browned turkey.
Add pepper and onion mixture and combine thoroughly
Take spaghetti squash out of the oven. It should be soft enough to slice in half
Remove squash seeds with a spoon and fluff the squash noodles with a fork
Use the squash halves as taco bowls and add your toppings to them including the meat, avocado and salsa
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