Spaghetti Squash Southwestern Bowl

This dish is perfect for the whole family! Easy prep, low carb, and kids love it!!

Spaghetti Squash Southwestern Bowl

Ingredients:

2 medium Spaghetti Squash

1 lb Lean Ground Turkey

1 can black beans or Navy Beans drained and rinsed

1 Jar of Salsa (I use the Pico De Gallo already prepared in grocery)

1/2 Cup Green Bell Pepper chopped

1/2 Cup Red Bell Pepper Chopped 

1/4 Cup Red Onion chopped

1/2 Cup Corn Kernels (Frozen-defrost in microwave)

1 Cup Fresh Cilantro Chopped

2 Jalapeños finely chopped

1 Teaspoon Cumin 

1 Cup shredded cheddar cheese

Salt and Pepper

-Brown the ground turkey on stove top. 

-Place spaghetti squash in microwave for 5 min then turn and cook 5 more minutes (should be tender, if not cook 2-3 more min per side)

-Remove squash from microwave, slice in half, scoop out seeds and throw away. 

-Take a fork and "shread" the squash into a bowl. 

-Combine all ingredients leaving 1/2 of the cheese out. Stir well. 

-Spoon into empty Spaghetti Squash Bowls, Top with cheese.

-Broil in oven for 5 minutes

-You can customize each bowl to your families desires! Add sour cream, chives, salsa, jalapeños, guacamole on top. 

This dish is guaranteed to be a hit for the whole family!