Spaghetti Squash Southwestern Bowl
2 medium Spaghetti Squash
1 lb Lean Ground Turkey
1 can black beans or Navy Beans drained and rinsed
1 Jar of Salsa (I use the Pico De Gallo already prepared in grocery)
1/2 Cup Green Bell Pepper chopped
1/2 Cup Red Bell Pepper Chopped
1/4 Cup Red Onion chopped
1/2 Cup Corn Kernels (Frozen-defrost in microwave)
1 Cup Fresh Cilantro Chopped
2 Jalapeños finely chopped
1 Teaspoon Cumin
1 Cup shredded cheddar cheese
Salt and Pepper
-Brown the ground turkey on stove top.
-Place spaghetti squash in microwave for 5 min then turn and cook 5 more minutes (should be tender, if not cook 2-3 more min per side)
-Remove squash from microwave, slice in half, scoop out seeds and throw away.
-Take a fork and "shread" the squash into a bowl.
-Combine all ingredients leaving 1/2 of the cheese out. Stir well.
-Spoon into empty Spaghetti Squash Bowls, Top with cheese.
-Broil in oven for 5 minutes
-You can customize each bowl to your families desires! Add sour cream, chives, salsa, jalapeños, guacamole on top.
This dish is guaranteed to be a hit for the whole family!