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Easy Mexican Spaghetti Squash Boats


  • 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)


  • heat up kitchen appliance to 350 degrees.
  • Place full pasta squash within the kitchen appliance on a baking sheet and cook for 45-50 minutes. Let cool utterly. Cut in 0.5 and use a spoon to scoop out the seeds. unwind the remainder of the 'spaghetti' with a fork.
  • whereas the pasta squash is cookery, heat vegetable oil in an exceedingly medium pan over medium heat. contribute the onion and garlic, cookery till slightly brunet .
  • Add within the red pepper and chili pepper, cookery for one more 3-5 minutes. Stir within the corn and beans.
  • in an exceedingly separate pan, cook the bottom turkey till utterly well-done through and not pink. Stir within the taco seasonings and spices, so increase the well-done vegetable and pepper combine.
  • Scoop the veggie/turkey mixture into every squash boat and prime with cheese (optional). Place within the kitchen appliance on low broil for 2-4 minutes till slightly brunet . prime with cilantro, sour cream, salsa, or your favorite toppings! 
  • Enjoy

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