MEXICAN SPAGHETTI SQUASH

Mexican Spaghetti Squash image

Provided by Kim A. Heaphy

Categories Mexican

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

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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

Steps:

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

Nutrition Facts : Calories 741.5, Fat 21.8, SaturatedFat 6.9, Cholesterol 130, Sodium 784.8, Carbohydrate 90.8, Fiber 18.9, Sugar 15.4, Protein 56.6