Mexican Spaghetti Squash
If you’re in need of a way to get more vegetables into your kids, this Mexican spaghetti squash will be your secret tool. Your kids will love the taste without realizing that they’re eating healthy.
Serves: 4Prep: 20 minutesCook: 40 minutesTotal: 1 hour
- 1 medium spaghetti squash
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1/2 cup onion, chopped
- 1/2 cup red pepper, chopped
- 1 jalapeño pepper, chopped
- 3 cloves garlic, minced
- 1/2 cup frozen corn
- 1/2 cup canned black beans, drained and rinsed
- 1 pound lean ground turkey
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- Shredded cheese and cilantro, for garnish
- Preheat oven to 350°F.
- Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle 1 tablespoon of olive oil and season with salt and pepper. Lay the squash cut side down on a baking sheet. Bake for 45-50 minutes, until the outside is easily poked with a fork.
- While the squash is cooking, in a medium skillet, heat the rest of the olive oil over medium heat. Sauté the onion, red pepper and jalapeño pepper until tender. Turn heat to low and add in the garlic, corn and beans.
- In a separate skillet, cook the ground turkey until fully cooked through. Stir in the chili powder and cumin.
- With fork, fluff the spaghetti in squash shell. Combine turkey mixture and vegetable mixture.
- Serve from warm squash “bowls” and top with cheese and cilantro.
- Refrigerate leftovers.