Are you craving the nutty, noodle-like texture of pasta but don’t want to stuff yourself with unnecessary amounts of unnutritious carbohydrates? The solution to your prayers is spaghetti squash.
When raked with a fork, the flesh of this hearty, nutritious root vegetable has a texture similar to spaghetti.
For a pile of noodles that aren’t even noodles, scoop it up! Every bite of these delectable vegetable varieties contains fiber and beta-carotene.
|Preparation Time||05 minutes|
|Cooking Duration||50 minutes|
|Total Time||55 minutes|
- 1 spaghetti squash
- 3/4 teaspoon salt divided
- 1 1/2 cups salsa
- 1/8 cup olive oil divided
- 1/2 ounces mozzarella ball low-fat, roughly chopped
- 1/4 cup chives fresh, roughly chopped
- 1 garlic clove minced
- 10 ounces ground turkey
- 15 ounces of black beans can drained
- 1 onion medium, minced
- 1 tablespoon Skinny taco seasoning
- 1 tablespoon lime juice
- 1 tomato large, finely chopped
- Pepper to taste
(Make another Recipe – Healthy and Tasty Potato Salad Recipe)
How to make Southwest Spaghetti Squash
Set the oven to 375 degrees Fahrenheit.
Slice the squash in half vertically, then add 1/4 teaspoon salt, a dash of pepper, and half of the olive oil on the pulp side.
Squash should be placed skin-side up on a baking sheet. Bake until soft, about 30 to 40 minutes.
Make the sauce while you wait for the squash to finish cooking.
The garlic and onion should be sautéed for a minute in the remaining olive oil in a medium saucepan over medium heat.
When the turkey is fully cooked, add it and mix. Add the salsa, taco spice, and black beans.
Cook for another 10 minutes.
After adding the remaining salt and pepper, add the lime juice.
Take the cooked squash out, pierce the pulp side with a fork, and shred the flesh. To the serving bowls, transfer.
Sprinkle the mozzarella, tomatoes, and chives on top of the spaghetti squash after spreading the sauce over it.