I’ve been making this recipe a lot lately! As I mentioned in my Ginger Zucchini Noodles post, I love substituting traditional pasta for veggies as its a great way to get them in your meals while still pleasing your kale-hating boyfriend.
Prep is pretty easy, especially since I know you probably buy your veggies pre-cut – not judging, I sometimes overpay for that shit too! Cooking the spaghetti squash takes a while but it will give you an excuse to sit on Instagram for an hour finally do your laundry.
I usually cook extra as it tastes even better warmed up the next day. And yes, feel free to give side eye while eating this to that asshole who brings in McDonald’s to the office everyday.
Recipe adapted from Southern Curls and Pearls
- 1 small-medium spaghetti squash
- 1 tablespoon of olive oil
- 1 white onion, finely chopped
- 2 minced garlic cloves
- 1 red pepper, finely chopped
- 1 can of corn, drained and rinsed
- 1 can of black beans, drained and rinsed
- 2 packs of ground or minced turkey
- 1 taco seasoning packet (I like to use Club House brand)
- 1 tablespoon of chili powder
- Shredded cheese, jalapenos, Greek yogurt and fresh salsa for toppings!
1. Pre-heat oven to 350 degrees.
2. Cut spaghetti squash in half lengthwise and scoop out the seeds and stringy stuff.(What? Do you know wtf its called?).
3. Place the cut halves on a baking sheet lined with tin foil, place in oven and bake for 45-50 mins – I find it usually takes the full 50 mins, unless you use a really small squash.
4. While the squash is baking, heat the olive oil in a pan, then add the chopped garlic and onion.
5. Once the onions and garlic have slightly browned, add in the red pepper and cook for about 3 mins.
6. Stir in the corn and black beans.
7. In a separate pan, cook the ground turkey with the taco seasoning and chili pepper until it’s brown and all the water has evaporated. Once this is done, add the veggies to it.
8. Take the squash halves out of the oven once cooked and add the turkey and veggie mixture to the hole in the middle. Place your jalapeno peppers and cheese on top, then put back in the oven on broil to melt the cheese (make sure you watch them so that they don’t burn, that would really suck to fuck it up after all that).
9. Let the squash bowls cool for a bit before serving with salsa and Greek yogurt.
3 thoughts on “Mexican Spaghetti Squash Bowls”
Looks really delicious! Thanks for sharing
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looks yummy , thanks for sharing