Burrito Spaghetti Squash

Burrito Spaghetti Squash

Recipe from Lavinia Burrito Spaghetti Squash Ingredients: 2 medium spaghetti squash 1 lb. ground turkey 1 small onion, finely chopped 2 sweet bell peppers, finely chopped 4 garlic cloves, crushed 1 cup tomato sauce 1 cup cheese, shredded 14 oz. red kidney or black bean beans, drained & rinsed 1/2 tsp. chili powder 2 tbsp. diced canned chilies or jalapeños (or to taste) 1/2 cup cilantro, finely chopped + more for garnish 1/4 tsp. salt 1/2 tsp. freshly ground black pepper Greek yogurt (or sour cream for serving) 1 avocado, cubed (for serving) MAKE IT HAPPEN Preheat oven to 400°. Cut squash in half and scoop out the seeds with a spoon. Sprinkle with salt and pepper and place squash halves cut-side down on a rimmed baking sheet. Bake for 40 to 50 minutes. In the meantime, preheat skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and sauté for 4 - 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, jalapeños, tomato sauce, cilantro and stir. Remove vegetable mixture to a bowl.  Keep warm. Cook turkey until thoroughly cooked through.  Combine with vegetable mixture. Remove from heat and add some of the cheese (optional) and stir. Set aside. Use a fork to scrape the squash from the shells into a bowl. Combine spaghetti squash strands with meat and vegetable mixture. Place it all in a oven friendly dish or fill each “boat” with 1/4 of the vegetable and meat mixture and top evenly with cheese (optional). Bake for an additional 5 minutes. Turn the broiler to high and broil, until...