HEALTHY 2019 | SPAGHETTI SQUASH | 25
Spaghetti Squash
TACO BOATS
INGREDIENTS
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1 medium spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black
pepper, to taste
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 cup red pepper, chopped
1 jalapeño 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 tablespoons taco seasoning
1/2 cup Mexican Blend shredded cheese
Optional toppings: cilantro, sour
cream, salsa
DIRECTIONS
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Preheat oven to 375°. Lightly oil a baking sheet or coat with nonstick spray.
Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive
oil and season with salt and pepper, to taste.
Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until
tender, about 35-45 minutes. Remove from oven and let rest until cool enough to handle.
Using a fork, scrape the flesh to create long strands.
While the spaghetti squash is cooking, heat olive oil in a medium pan over medium heat. Add
the onion and garlic, cooking until translucent.
Add in the red pepper and jalapeño pepper, cooking for another 3-5 minutes. Stir in the corn
and beans.
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.
Scoop the vegetable and 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!