Mexican Spaghetti Squash

Name: Mexican Spaghetti Squash
Ingredients: 1 spaghetti squash; 1 (12 ounce) can black beans, drained & rinsed; 1 (12 ounce) can corn; 1 pint cherry tomatoes, halved; 0.5 (1 ounce) package old el paso taco seasoning mix; 3/4 lb ground turkey; 1 onion, diced; 1/2 teaspooon salt (to taste); 1 garlic clove, minced; 1/4 cup monterey jack cheese

10 ingredients

3 steps

Ingredients

1 spaghetti squash
1 (12 ounce) can black beans, drained & rinsed
1 (12 ounce) can corn
1 pint cherry tomatoes, halved
0.5 (1 ounce) package old el paso taco seasoning mix
3/4 lb ground turkey
1 onion, diced
1/2 teaspooon salt (to taste)
1 garlic clove, minced
1/4 cup monterey jack cheese

Directions

1

Cut squash in half and remove seeds. Spray with olive oil and sprinkle with salt. Turn cut-side down onto a greased cookie sheet and bake at 400 F for 40 minutes or until tender.
2

Meanwhile, place ground turkey, onion and garlic in a pan and saute until meat is cooked. Drain any excess fat. Add seasoning and mix together. Add corn, tomatoes and black beans and mix well.
3

Remove squash from oven and loosen strands. Add 1/2 meat mixture to each half of the squash and mix. Sprinkle cheese on top and place under broiler until cheese is melted. Serve immediate with or without salsa and/or sour cream.