Diabetic Recipe: Spaghetti Squash Taco Boat

Makes 6 servings

Ingredients

1 lb. of 93% lean ground turkey
4 oz. canned tomato sauce (will only use half the can)
¾ cup part-skim shredded Mexican cheese blend
½ small onion, minced
2 tablespoons bell pepper, minced
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon oregano
½ cup water
Olive oil spray
Salt and pepper to taste

For the Pico De Gallo:

1 cup chopped tomato
¼ cup chopped scallion
¼ cup chopped fresh cilantro
½ jalapeno, minced
2 tablespoons fresh lime juice
¼ teaspoon kosher salt

Instructions

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds and yellow strands with a spoon. 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.

2. Brown the turkey in a large skillet. When no longer pink, add the dry seasoning and mix well. Add the onion, pepper, water and half can of tomato sauce. Cover and simmer on low for about 20 minutes.

3. Combine the pico de gallo ingredients in a medium bowl and put in the refrigerator until ready to eat.

4. When the squash is cool enough to handle, scrape the inside with a fork so the strands appear. Spoon ½ cup of meat mixture into each squash bowl. Top each with 2 tablespoons of cheese, put them into the oven for another five minutes, just long enough to melt the cheese.

5. Top with pico de gallo and serve while hot.

Nutrition per Serving

Calories: 218
Protein: 20 g
Fat: 10 g
Carbohydrate: 16 g

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.

Recipe adapted from skinnytaste.com