Southwest Spaghetti Squash

Southwest Spaghetti Squash

Southwest Spaghetti Squash

Serves 4 with 1 lean, 3 greens, 2 condiments

1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped red onion
Sauté with a little bit of butter Pam, then add 2lbs ground turkey, brown and add chef Paul’s fajita magic seasoning. After the meat is cooked I stir in 5 cups baked spaghetti squash, then top with sliced green onions.

To bake the spaghetti squash:

Small 25-35 minutes
Medium 30-40 minutes
Large 45-55 minutes

~Preheat oven to 375 degrees.
~Trim off stem and cut squash in half length wise (try to cut evenly).
~Scrape out seeds with a spoon and discard.
~Place flesh side down on a baking sheet and bake as directed above.
~Check squash by sticking a fork through the top (should go in easily with light resistance). Flesh should change from opaque to translucent, and start cracking or pulling away from sides.
~Bake additional 5-15 minutes as needed. Don’t overcook or will become mushy.
~Remove squash and place flesh side up to cool.
~Allow to cool completely before scraping strands out with a fork.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s