Easy Mexican Spaghetti Squash Boats

Huge one! AJ and I are getting married! Yes, I know, it was much anticipated and expected, but it’s now official. Two years ago I would have jumped right into all the planning and details, but now it’s probably one of the last things I want to do. Don’t get me wrong, I am beyond excited to finally tie the knot. But picking out flowers and napkins, and choosing the perfect location suddenly seems daunting. On another note, look at this ring!

Now on to the food. We have been craving…no, craving doesn’t even justify it. We have been longing (still not quite accurate) for some good traditional Mexican food lately, which seems pretty fitting since Cinco de Mayo is literally right around the corner. I honestly don’t even understand how May is here. Where did April go? Actually, where did the last 7 months go? Seriously.

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1/2 cup onion, chopped
• 2 larger garlic cloves, minced
• 1/2 cup red pepper, chopped
• 1 jalapeno pepper, chopped (remove seeds for less spice)
• 1/2 cup canned corn, drained and rinsed
• 1/3 cup canned black beans, drained and rinsed
• 1/2 pound lean ground turkey
• 2 tbsp taco seasonings (I usually add extra cumin and chili pepper)
• cheese and cilantro (optional)

Directions

1. Preheat oven to 350 degrees.
2. Place full spaghetti squash in the oven on a baking sheet and cook for 45-50 minutes. Let cool completely. Cut in half and use a spoon to scoop out the seeds. Loosen up the rest of the 'spaghetti' with a fork. 
3. .....................................

for full recipes please see : honeyandspiced.com

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