Why oh why is this winter dragging its heels? We got a taste of spring a couple weeks ago that got me so excited about digging in the dirt again, but then it all changed lickety-split! Just like that! I’m so glad Bert and I escaped to Jamaica for 10 days last month to feel the warm sun and luxuriate on that tropical island. We came back renewed and relaxed hoping that winter would be gone by the time we returned. Surprise!! Winter was still here and IS still here. It’s just wonderful to be able to take a trip to sunny shores when winter is around don’t you? I think from now on, since these old bones refuse to co-operate, I’ve advised my husband that we need more trips in the winter time. He’s not a snowbird type, but going away in the winter is a good compromise – 2 weeks is all I need in the throes of winter. Why go away in the summer when it’s sunny and hot everyday in our little corner of the world? Well, I suppose being retired has its advantages 🙂 Well stay tuned my friends, the post on Jamaica should be up pretty soon.
So here am I again talking about comfort foods, about hot and spicy, about foods that feel good when the weather is so nasty outdoors. I just love spaghetti squash don’t you? You can come up with so many wonderful ideas on stuffing these boats with all kinds of meats, vegetables, cheeses etc. I came upon these gorgeous looking boats the other day on Skinnytaste.com and had to try them. Turkey taco meat, topped with pico de gallo. Low-carb you say? You bet!!
Turkey Taco Spaghetti Squash Boats
- 3 small spaghetti squash (24 oz each)
- olive oil spray
- 1 lb ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 can black beans
- 1/2 tsp oregano
- 1/2 small onion, minced
- 2 tbsp bell pepper, minced
- 1/2 cup water
- 4 oz. can tomato sauce
- 3/2 cup part-skim shredded Mexican cheese blend
For the Pico De Gallo
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeño, minced
- 2 tablespoons fresh lime juice
- 1/4 tsp kosher salt
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
- Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink, add dry seasonings and mix well. Add the onion, pepper, water and tomato sauce and cover. Add the black beans. Simmer on low for about 20 minutes.
- Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
- Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tablespoon cheese and transfer the to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately.