Mexican Spaghetti Squash

3 Mar

photo 3Ingredients:

(1) Medium Spaghetti Squash

(1 lbs.) Ground Turkey

(1 Can) Mexican-style Diced Tomatoes

(1 Can) Black Beans, Rinsed and Drained

(1) Green Pepper, Chopped

(1/4 Cup) Finely Chopped Fresh Cilantro

(1 tsp) Ground Cumin

(1/4 tsp) Garlic Salt

(1/4 tsp) Black Pepper

(2 Tbsp) Taco Seasoning

(1/4 Cup) Monterey Jack Cheese


1. Pre-heat over to 350 degrees. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a glass dish with 1 inch of water. Bake 45 minutes or just until tender. Shred hot squash with a fork and place in large bowl.

2. Cook ground turkey in a large skillet. Once browned, add Taco Seasoning and mix well.

3. Add ground turkey, tomatoes, beans, cilantro, cumin, garlic salt and pepper to the shredded hot squash; toss well. Spoon the mixture into the prepared baking dish (1.5 – 3 quart baking dish). Sprinkle cheese on top.

4. Bake 30 – 35 minutes

Tips & Tricks:

–         Cutting Squash: Squash can be difficult to cut so sometimes I place it in the microwave, on-high, for a minute or two. This helps soften it, making it easier to cut.

–        Baking Squash: You can also place the squash face-down (once cut and seeded) on a baking sheet sprayed lightly with a non-stick cooking spray. I find when baked this way, the ‘noodles’ are slightly more crisp. I prefer the ‘noodles’ to be a little more soft but it is totally your preference.

–         Meat: We love our meat but this dish is great without it too! You can also replace the ground turkey with ground beef.

–         Additions: You can really add a variety of things to this dish – think fresh diced tomatoes, onions, avocado as a topping, etc.

I love this dish – Spaghetti Squash is easily one of my favorite dishes. Since I am gluten-free, I rarely make noodles but my husband loves all things noodles – Mac & Cheese, Spaghetti, etc. – so this is a great dish to make as a replacement. And, he LOVES it. It tastes great, is healthy and a filling meal.


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