Simple & Easy Mexican Spaghetti Squash Boats

Cinco de Mayo is around the corner and we have been craving some good Mexican dishes in our household. We don't typically stray away from tacos, enchiladas, and burritos, but we were in need of something lighter and healthier and these did the trick!

  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1/2 cup onion, chopped
  • 2 larger garlic cloves, minced
  • 1/2 cup red pepper, chopped
  • 1 jalapeno pepper, chopped (remove seeds for less spice)
  • 1/2 cup canned corn, drained and rinsed
  • 1/3 cup canned black beans, drained and rinsed
  • 1/2 pound lean ground turkey
  • 2 tbsp taco seasonings (I usually add extra cumin and chili pepper)
  • cheese and cilantro (optional)

  1. Preheat oven to 350 degrees.
  2. Place full spaghetti squash in the oven on a baking sheet and cook for 45-50 minutes. Let cool completely. Cut in half and use a spoon to scoop out the seeds. Loosen up the rest of the 'spaghetti' with a fork. 
  3. While the spaghetti squash is cooking, heat olive oil in a medium pan over medium heat. Throw in the onion and garlic, cooking until slightly browned. 
  4. Add in the red pepper and jalapeño pepper, cooking for another 3-5 minutes. Stir in the corn and beans. 
  5. In a separate pan, cook the ground turkey until completely cooked through and no longer pink. Stir in the taco seasonings and spices, and then add to the cooked vegetable and pepper mix.
  6. Scoop the veggie/turkey mixture into each squash boat and top with cheese (optional). Place in the oven on low broil for 2-4 minutes until slightly browned. Top with cilantro, sour cream, salsa, or your favorite toppings!
  7. For more tips, please read here

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