Mexican Spaghetti Squash

  • 3 1/2 lb. spaghetti squash (roasted)
  • 2 tsp. olive oil
  • Salt and pepper to taste
  • 2 jalapeno peppers, diced
  • 15 oz. can black beans, rinsed and drained
  • 1 1/2 cups sweet onion, diced
  • 1 packet of taco seasoning
  • 1 lb. ground turkey
  • 2 plum tomatoes, diced
  • 1/4 cup cilantro, chopped
  • 1 cup pepper jack cheese, shredded

Preheat oven to 375 degrees.

Drizzle olive oil over squash; sprinkle with salt and pepper. Place squash cut side down on a rimmed baking sheet. Bake for 40 minutes or until you can easily pierce the squash with a fork.

Using a fork, remove the “spaghetti” from the inside of the squash without tearing the shell and place in a medium bowl. Reserve the shells for use afterwards.

Using the directions on the taco seasoning packet, cook ground turkey and add seasoning. Mix with spaghetti squash and toss to combine. Set aside.

Using 1 teaspoon of olive oil, saute the onions and jalapenos until translucent. Then, add black beans and cook for 1 minute. Add the ground turkey and vegetable mixture to the spaghetti squash and toss well.

Stuff the ground turkey mixture into the spaghetti squash shells. Sprinkle each with grated cheese and tomatoes.

Heat in oven for 5 minutes or until cheese has melted. Remove from oven and top with chopped cilantro. Serve and enjoy.