Big Mac Spaghetti Squash
All the flavors of a classic Big Mac—savory beef, tangy special sauce, pickles, and melty cheese—baked into tender spaghetti squash for a fun, lighter low-carb twist on a fast-food favorite.
Servings: 2
Ingredients
Big Mac Sauce
- ¼ cup sour cream or plain Greek yogurt
- 2 tbsp mayo
- 2 tbsp sweet pickle relish
- 2 tbsp ketchup
- 1 tsp yellow mustard
- ½ tsp white vinegar
- ½ tsp paprika
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp garlic powder
Filling
- ½ lb turkey ground
- ½ sweet yellow onion minced
- ½ tsp kosher salt
- ¼ tsp pepper
- ½ tsp onion powder
- ¼ tsp paprika
- ¼ cup red onion diced
- 2 Roma tomatoes deseeded and diced
- ½ cup cheddar shredded
- ¼ cup pickles diced
Instructions
- Pre-heat oven to 400°F
- Place squash halves on a parchment or silicon-lined baking sheet, flesh side down.
- Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40.
- To make the Big Mac sauce, add all of the Big Mac Sauce ingredients to a small bowl and mix well. Set aside
- To a medium-sized non-stick skillet, add the ground turkey or beef and cook over medium-high heat, breaking the ground meat up as it cooks.
- Add onions, salt, pepper, onion powder and paprika. Continue to cook, until the meat is no longer pink and is cooked through. Remove from heat and set aside.
- Fill roasted squash halves each with a bit of the Big Mac Sauce, ground beef, diced red onion, diced tomatoes, and top with cheddar.
- Place filled squash halves back in the oven for 10 more minutes.
- Top with diced pickles and more tomatoes.
- Mix it up and enjoy warm!
Nutrition
Calories: 477kcal | Carbohydrates: 25g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 111mg | Sodium: 1681mg | Potassium: 722mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1572IU | Vitamin C: 16mg | Calcium: 306mg | Iron: 3mg
