Whoever said orange is the new black is confused. Spaghetti squash is definitely the new black. Okay maybe it’s not the new black, but it is the go to healthy vegetable as of late. You can replace pasta with it in Italian cuisine, use it in Asian stir fry dishes, and best of all, assemble these adorable boats using it. To say I’m obsessed is an understatement. I’m not one of those, carbs are the enemy healthy nuts- I love carbs- sandwiches, crackers, baked goods, I love it all. So if eating some spaghetti squash will let me enjoy all those yummy grains later, I’m okay with that.
I love this recipe because it has all the elements of stuffed bell peppers, but none of the soggy bell pepper container. The spaghetti squash stays crisp adding a new texture to an already rich dish. The original recipe used black beans instead of ground turkey, so this could easily be converted into a vegetarian friendly meal. Enjoy!
1 medium spaghetti squash
1/2 lb ground turkey
1 Tbsp olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced
1 red bell pepper, chopped
1/2 Tablespoon ground cumin
1/2 Tablespoon oregano
1/2 Tablespoon chili powder
Kosher salt and freshly cracked black pepper
1 cup frozen corn, thawed
1/2 cup freshly torn cilantro, plus more for garnish
Juice of 1 lime
Grated cheddar cheese, to top
Preheat oven to 400 degrees F. Slice the squash lengthwise and remove the seeds and membrane. Sprinkle with salt and pepper, then place cut side down on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands. Remove from the oven and scrape the squash into strands.
In a large skillet, heat oil over medium-high. Add ground turkey, onion, garlic, and jalapeno. Saute until turkey is browned. Add red bell pepper and stir in cumin, oregano, chili powder, salt and pepper. Saute for about 2 minutes. Stir in corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the mixture, tossing to combine. Taste and season as desired.
Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheese. Broil until cheese melts and gets brown and bubbly, 1-2 minutes. Garnish with remaining cilantro.