Sunday, May 1, 2016

Stuffed Spaghetti Squash

As I've mentioned before, my dear husband is not exactly wild about spaghetti squash. Consequently, I don't prepare it all that often and when I do cook it I try to jazz it up as much as possible. I always think I'm gonna convert him into being a squash lover but things don't seem to be going that way. However, he did say he really liked this dish. He and I have very similar food tastes usually but not when it comes to squash! If you are living with a reluctant squash dragon, this may be the dish that does the trick--it's pretty tasty.

1 medium spaghetti squash--poke holes in it and put in pan and bake at 400 for 30 minutes. That should have softened it enough to slice in half,  scoop out the seeds and then put the halves (cut side down) on a cookie sheet and bake for another 30 minutes.

1 lb ground turkey
spices: salt, pepper, chili powder, oregano, paprika, cumin, onion salt, garlic and a pinch of cayenne
1 cup of salsa
cheddar and mozzarella cheese

In a large pan brown the turkey well--season it up with all the spices--roughly a t of each, adding a bit more of those you really like. Add the salsa and 1/2 cup of water.

When the squash comes out of oven shred it with two forks and add the squash to the meat mixture, stirring well.

Turn the mixture into the two squash shells and bake for 30 minutes at 350. About half way sprinkle on cheeses to melt.

Serve garnished with Greek yogurt, chopped cilantro, avocado chunks and jalapeno rings.

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