Mexi Spaghetti Squash Turkey Bowls
Ok so if you follow me and know me at all, I love to add a Mexican twist to food! I do not like meat for texture reasons, but my hubby and boys do. So I made a veggie and turkey/veggie bowl and it was so delicious that I wanted to share it with you.
- Lb. ground turkey
- Bag of fresh baby spinach
- 1 medium bell pepper- I used a yellow bc that is what I had
- ½-1cup cup mushrooms
- 1 medium spaghetti squash
- 1 medium zuchinni
- Taco seasoning
- Trader Joe’s chili and lime seasoning to taste if desired
- 2 tbsp Olive Oil
- 1 cup Low fat cheddar cheese
Slice spaghetti squash in 1/2. With a fork I scrape out the seeds and inner “Guts” of the squash. Preheat oven to 400F. Line a rimmed baking sheet with foil and spray with nonstick spray. Place two halves of spaghetti squash face down on the baking sheet. Cook approximately 45-1hr depending on the size of the spaghetti squash. I test by flipping the squash over and inserting a fork to make sure the inner part is all tender. While the spaghetti squash is baking in the oven, I cook the turkey ground meat until browned. In a separate skillet, I put 1-2tbsp olive oil and cook the zuchinni, mushrooms, and spinach until spinach is wilted and veggies are tender. Add 1tbsp taco seasoning to taco meat and 1 tbsp taco seasoning to veggies. I sprinkled a little Trader Joe’s chili lime seasoning to the veggie mixture. When the spaghetti squash is tender remove from oven and scrape the inner part pulling off the stringy spaghetti from the sides, but leave a little on the sides attached to the skin to keep shape for the spaghetti squash “bowl”. Once the turkey ground meat and veggies are all cooked, divide and spoon into the squash bowls and sprinkle with cheese. Place back in the oven until cheese is melted.
I made one ½ without the meat and my Taco loving son’s actually ate the extra meat on tortilla’s.
Let cool for a few minutes and then serve.