Mexican Ground Turkey Spaghetti Squash Boats
Ingredients:
For squash:
- 2 medium spaghetti squash, halved lengthwise, seeds removed
- 1/4 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp basil
For filling:
- 1 tbsp extra-virgin olive oil
- 1 lb ground turkey
- 2 bell peppers
- 1 medium onion
- 1 can mixed bean medley
- 1 cup frozen corn
- 2 cloves minced garlic
- 1 tbsp taco seasoning mix
- 1/2 cup shredded cheese
- 1/4 cup green onion, chopped
Directions:
- Preheat oven to 400° F. Cut squash in half, lengthwise and scoop out seeds. Sprinkle seasonings on inside of squash. Place cut side down on a baking sheet lined with parchment paper, sprayed with olive oil. Roast until tender, 40 to 50 minutes. Using a fork, gently break up squash strands.
- Meanwhile, make filling: heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking up the meat and cook until browned. Drain fat. Add onion and peppers and cook until soft, about 5 to 10 minutes. Stir in garlic and seasonings.
- Fill each squash half with turkey mixture. Top with cheese and return to oven to melt cheese, about 5 minutes. Garnish with green onion and serve.
Serves 4
Estimated Nutrition per Serving (recipe serves 4): 370 Calories; 30g Protein; 16g Fat; 30g Carbs
