A girlfriend of mine posted a meal she made on her Instagram account about a week ago and my curiosity was piqued about the concept of using halves of spaghetti squash (one of my winter favorites) to basically make a giant taco bowl…it also looked delicious! We are big fans of taco night, enchilada night, quesadilla night–you get the picture–at our house, so I thought I would try this healthier alternative she found on Skinny Taste. It was awesome!!! And super filling, too, which is one of my complaints sometimes with recipes that are geared towards eating healthy…then again, I can still back down a large pizza myself given the opportunity so I may not be the best judge of appropriate portions…
- 3 small spaghetti squash (24 oz each)
- olive oil spray
- 1 lb 93% ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion, minced
- 2 tbsp bell pepper, minced
- 1/2 cup water
- 4 oz can tomato sauce
- 3/4 cup part-skim shredded Mexican cheese blend
For the Pico De Gallo:
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno, minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
- Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
- Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
- Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!
Yield: 6 servings, Serving Size: 1 boat
My presentation and my lighting weren’t quite as good, but it was still tasty!