TexMex Spaghetti Squash Boats
I love a good cheesy, spicy Mexican dish but most of them are filled with grease and fat. These TexMex Spaghetti Squash Boats are everything I crave in a Mexican dish but lighten up. They are filled with turkey, corn, beans, and tomatoes and the jalapenos add a nice kick. I love to top mine with homemade guacamole and greek yogurt to add extra creaminess to the boats. This dish is so satisfying and easy to make, I promise it will become a weeknight staple. And the best part about it? You don’t go to bed feeling bad about the delicious meal you just had! Enjoy!
TexMex Spaghetti Squash Boats
- Prep Time: 1h
- Cook Time: 45m
- Total Time: 1h 45m
- Serves: 4
- Yield: 4 spaghetti squash boats
Ingredients
- 2 small spaghetti squash, or 1 large one
- 1 lb lean ground turkey
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp. ground chili powder
- 1 tbsp. ground cumin
- 1 can tomato sauce- about ½ cup
- 1 can black beans, 10 oz
- 1 can diced tomatoes, 10 oz
- 1 c corn, I used frozen
- ¼ cup pickled jalapenos, chopped
- ¼ cup chicken stock
- 1 lime, juiced
- ¼ cup cilantro, chopped, plus more for topping
- 1 c pepper jack cheese, grated
Instructions
- Preheat oven 425 degrees.
- Cut squash in half; remove the seeds and spray with olive oil cooking spray (or drizzle with olive oil). Season the inside of the squash with salt and pepper. Place flesh side down on a baking sheet and roast for 45 minutes to an hour, depending on how large your squash is. When the flesh is tender, remove from the oven and let cool.
- While the squash is cooking, drizzle some olive oil in a sauté pan and place over medium high heat. When the oil is hot, sear the ground turkey. Cook the turkey until there is no more pink and the turkey is cooked through.
- Add the spices, onion, and garlic to the pan and cook until the onions are tender, about 8 minutes. After the onions have been cooking, add in the diced tomatoes, tomato sauce and chicken stock. Let the mixture cook for another 8 to 10 minutes for the flavors to marry together.
- When filling has been bubbling for a few minutes, add in the corn, beans, jalapenos, and lime juice. Season the filling with salt and pepper and let cook for another 10 minutes.
- When the filling is ready, add in the chopped cilantro.
- Spoon the “spaghetti” strands into a bowl. Add in the turkey filling and mix to combine. Make sure to season the filling before stuffing the bowls.
- Fill the spaghetti squash bowls up to the top with the turkey filling. Top each squash bowl with ¼ cup cheese.
- Place the bowls on baking sheet and bake for 15 minutes, or until the cheese is melted on top.
- To serve, I like to top with more chopped cilantro and the juice of some lime. Enjoy!
xo, Rachel
