Taco Stuffed Spaghetti Squash

Lots of changes in the chaos household this year!  We fixed up and sold the house, moved across the state, bought a new house, got new jobs, started new schools-so. much. change.  After more than a year, it is finally starting to settle down.  We’ve developed a rhythm-a lull in the chaos, you could say.  During this crazy, tumultuous time we have been making our favorites-our quick and easy-recipes over and over and over.  Now it’s time to start branching out again!

Here in Austin, we have found a balance between work and family that we’ve been working towards for 14 years.  Rather than 12 hour days (and nights) at a hospital the size of several city blocks, I work with a smaller, tighter knit group in private practice.  I now leave work with plenty of time to hit the gym, study with the kids, make a real dinner, and still have a few hours to myself before bed.  It has taken some time to lose the harried, rushed habit of throwing together some old tried and true, tucking everyone into bed, and falling asleep on the couch exhausted.  We’ve relaxed.  Slowed down.  We’re learning to enjoy each moment a little more.  To savor them and make them last.  Of course, for me that means cooking and you all.  I’m glad to be blogging and I hope to lead you all through a few new recipes and our coming-soon kitchen remodel.   

Sarah has boundless energy and is one of those people I’ve always envied: the ones who love to cook.  The ones who cook every night without complaint or feeling overwhelmed or agonizing over each step in the recipe.  She makes it look effortless.  This is her recipe and my attempt at a healthy bit of detox after eating my way through the holiday.

Turkey Taco Stuffed Spaghetti Squash

• 1 medium spaghetti squash
• olive oil
• salt and pepper
• 1 lb ground turkey breast meat
• 1 onion, diced
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tbsp chili powder
• 1 tbsp minced garlic, or garlic powder
• 1/2 tbsp red chili flakes, to taste
• 1 tbsp corn starch
• 1 cup of water
• 1 cup black beans
• 1 cup corn
• 8 oz Colby jack or cheddar cheese, grated (about 2 cups, divided)
• small bunch of cilantro, chopped

1. Slice the spaghetti squash in half lengthwise. Clean out the seeds and other gunk from each half.  Brush the inside of the squash with olive oil and sprinkle with salt and pepper.  Place squash in a microwave safe dish, cut side down, and add about an inch of water to the dish.  Microwave 15-20 minutes or until the squash is soft and can by pierced easily with a fork.  This can also be done in the oven at 375°F for about 45 minutes if you have time to kill.
2. Meanwhile, heat a splash of oil in a large skillet over medium heat and cook together ground turkey and onion using a kitchen spoon to break turkey into bite-sized chunks.  When turkey has cooked through, sprinkle with cumin, oregano, chili powder, garlic, and chili flakes.  Stir cornstarch into 1 cup of water and add it to the pan. Bring to a boil and turn down the heat to gently simmer, stirring spices and meat together.
3. To the meat mixture, add back beans and corn and cook until warm throughout.
4. Remove spaghetti squash from the microwave or oven and shred with a fork.  Stir the squash flesh into the meat mixture along with approximately a 1/2 cup of cheese.  Taste and season with salt and pepper.  Spoon the meat mixture back into the squash shells or a casserole dish and cover with the remaining cheese.
5. Broil the dish until the cheese is melted and browning.  Remove from the oven and sprinkle with cilantro to serve.

We like our taco meat (especially if it is turkey) spicy and bold, but you can omit the cumin through cornstarch and follow the directions for your favorite taco seasoning.