Saturday, July 11, 2015

Spaghetti Squash Southwestern Bowl

This dish is perfect for the whole family! Easy prep, low carb, and kids love it!!

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! 

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