Thursday, July 16, 2015

Southwestern Spaghetti Squash Boats

This recipe was a last minute decision. I always make spaghetti squash with meatballs and turkey tacos but I wanted to do something different this time. So, since I had the squash and the turkey, I decided to make my own recipe inspired by a friend's FB post.

It turned out pretty well and it was a hit with the family! You can add other ingredients if you'd like and/or substitute some of mine to make it versatile and mix it up. Top it with sour cream,  Greek yogurt and/or some sliced avocado for am extra southwestern flair. Hubby also thought it may taste good topped with marinara sauce so I may try that next!
Now, for the recipe!

➡Spaghetti squash
➡Lean turkey
➡Roasted corn
➡Black beans
➡Browned onions
➡Chopped tomatoes
➡Chopped garlic
➡Mrs Dash seasoning
➡olive oil

1.  Cut the spaghetti squash in half, brush some olive oil inside and place both halves face down on a cookie sheet. Bake at 375-400 for about an hour.
2. While the squash is baking, brown 1 large chopped onion, 1 chopped garlic clove, 1 cup of corn kernels & 1 chopped tomato. 
3. Add the black beans (about 1 cup) to the pan, blend together, remove and set aside.
4. Brown about a pound of lean turkey & season with any seasoning of your choice. I used Mrs Dash because it's what I had on hand. Add chopped cilantro as well.
5. After the turkey is done, mix all ingredients (except squash) together in the pan or a bowl.
6.  Remove the squash from the oven
Take a fork and remove a small portion of the inside. Place some of the turkey filling inside and top with some of the squash you removed.
7. Serve and ENJOY!

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