Easy Mexican Spaghetti Squash Boats

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1/2 cup onion, chopped
• 2 larger garlic cloves, minced
• 1/2 cup red pepper, chopped
• 1 jalapeno pepper, chopped (remove seeds for less spice)
• 1/2 cup canned corn, drained and rinsed
• 1/3 cup canned black beans, drained and rinsed
• 1/2 pound lean ground turkey
• 2 tbsp taco seasonings (I usually add extra cumin and chili pepper)
• cheese and cilantro (optional)

Directions

• heat up kitchen appliance to 350 degrees.

• Place full pasta squash within the kitchen appliance on a baking sheet and cook for 45-50 minutes. Let cool utterly. Cut in 0.5 and use a spoon to scoop out the seeds. unwind the remainder of the 'spaghetti' with a fork.

• whereas the pasta squash is cookery, heat vegetable oil in an exceedingly medium pan over medium heat. contribute the onion and garlic, cookery till slightly brunet .

• Add within the red pepper and chili pepper, cookery for one more 3-5 minutes. Stir within the corn and beans.

• in an exceedingly separate pan, cook the bottom turkey till utterly well-done through and not pink. Stir within the taco seasonings and spices, so increase the well-done vegetable and pepper combine.

• Scoop the veggie/turkey mixture into every squash boat and prime with cheese (optional). Place within the kitchen appliance on low broil for 2-4 minutes till slightly brunet . prime with cilantro, sour cream, salsa, or your favorite toppings! 
• Enjoy