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Taco Spaghetti Squash Boat Recipe

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I thought I would drop in today with a recipe I made on Thursday night! I just threw a few things together because I was worried our spaghetti squash was going to go bad. Check out the recipe and let me know if you have tried any other spaghetti squash boat recipes!

Ingredients:

1/2 c. Salsa

1 can Rotel

1/4 c. Cowboy Caviar (from Trader Joes, we had left overs but isn't necessary)

1/2 c. Shredded Mexican Cheese

12 oz Ground Turkey

Spaghetti Squash

1 tsp. Cummin

1 tsp. Spanish Paprika

1 tsp. Cayenne Pepper

1 tsp. Garlic Powder

Salt and Pepper to Taste

Directions:

Preheat the oven to 400°. Pierce spaghetti squash 5-7 times and place in the microwave for 5 minutes. Cut squash in half and remove the seeds. Drizzle squash with olive oil and salt and pepper and roast face down for 40-50 minutes or until the spaghetti becomes stringy. While the squash is cooking brown your ground turkey and onions with seasonings. Once browned, add rotel, salsa, and corn caviar and let simmer until squash is ready. Once squash is soft, shred most of the squash but leave the "boat" intact. Add meat mixture and top with cheese. Add back to the oven and back for another 5 minutes or until the cheese is melted.