As we come to the second half of August, i now have to admit that I am bored of eating summer salads and fruits. My cravings have turned to warm comfort foods. So of course i have been looking for recipes for new dishes to add variety to my diet.
One of the members of our Weight Watchers group shared a recipe for wonderful Burrito Spaghetti Squash Boats. Of course I just cant leave a recipe alone and had to add my own twist to it. Besides the fact that it was lower in weight watchers points, it was also delicious!
I hope you enjoy it as much as I did. The taco seasoning adds a wonderful fragrance to the pan of wholesome goodness.
Spaghetti Squash Boats
Serves 4 – 4 FS Smart points per serving
2 Medium Spaghetti Squash
Salt
Cumin
Cut each spaghetti squash in half, sprinkle with salt and pepper and cumin and place face down in a pan lined with foil and sprayed or lightly coated with olive oil. Bake at 400 degrees for 30-35 minutes or until tender. Remove from oven, flip over on pan and shred squash inside each boat.
Filling
1 TBSP olive oil
1/2 onion chopped
1/2 cup chopped celery
2 cloves garlic minced
1 lb ground extra lean turkey
1 cup chopped cherry tomatoes
1 cup corn
1 can black beans
1 TBSP taco seasoning
1 cup canned diced tomatoes (no salt)
salt and pepper
1 cup chopped mushrooms
1 large red pepper chopped
2 oz cheese (I used the Tex Mex light cheddar shredded cheese)
in a large skillet,medium heat, heat olive oil,add onion and celery and cook until soft, approx 5 min. add garlic and cook about one minute longer. Add meat, break up and cook until done. add the rest of the vegetables, beans and seasoning. Continue to cook over medium heat, stirring occasionally for about 10 more minutes or until vegetables are just cooked.
Add the meat and vegetable mixture to the squash boats and mix with the shredded squash. Divide the cheese between the 4 squash boats, place back in oven 5 minutes or until cheese is melted. Remove from oven and serve.