These spaghetti squash boats are packed with seasoned ground turkey, black beans, corn, and peppers, all topped with fresh avocado, tomatoes, and optional shredded cheese. They make for a delicious and healthy meal that’s full of protein and fibre.
Ingredients:
- 1 spaghetti squash, halved lengthwise
- 6 oz ground turkey (3 oz per serving)
- 1/2 cup black beans
- 1/2 cup corn
- 1/4 cup onion, diced
- 1/2 cup bell peppers, diced
- 1 tbsp taco seasoning
- Salt and pepper, to taste
- 1/4 avocado (for garnish)
- 1/4 cup shredded cheese (optional)
- 1 medium tomato, chopped (for garnish)
Directions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- While the squash is roasting, heat a skillet over medium heat. Cook the ground turkey with taco seasoning until fully browned. Add the onion, peppers, black beans, and corn, cooking for another 5-7 minutes.
- Once the squash is done, use a fork to scrape the flesh into strands but leave them in the squash shells.
- Divide the turkey mixture between the two squash halves, topping with avocado slices, chopped tomatoes, and optional shredded cheese.
- Serve hot and enjoy!
Estimated Nutrition per Serving (recipe makes 2 servings): 432 Calories; 42.5g Protein; 13g Fat; 40g Carbs; 12g Sugar
