What you will need:
(makes 2 boats)
1 Medium Spaghetti Squash
1/2 C. black beans, rinsed
1 C. Spinach, chopped
1 Medium roma tomato, chopped
1/2 small onion, diced
20 Medium shrimp, peeled and boiled – without tails on
1/2 c. Reduced fat shredded cheddar jack cheese
1 tbsp taco seasoning
Optional: Salsa, Sour Cream, Guacamole
1. Cook the spaghetti squash in the oven. Spaghetti squash is very simple to cook. Cut it in half lengthwise, then put a little bit of EVOO on the inside. Place on a greased cookie sheet, face down and bake for about 45 minutes at 400 degrees.
2. While the squash is cooking, feel free to chop up your vegetables and cook your shrimp. I just boiled mine in water for about 10 minutes, and then diced into smaller pieces.
3. Once the squash is cooked, carefully take it out of the skin using a fork. Try not to pierce the skin at all as you’ll be using it later. Put the squash in a separate container and set aside.
4. In a separate bowl, take about 1/2 of the cooked squash and mix it together with the spinach, tomatoes, black beans, shrimp, and onions. Add in the taco seasoning and mix together again.
5. Place the spaghetti squash skins face side up on the cookie sheet. Put 1/2 of the mixture in each boat.
6. Sprinkle the cheese evenly across the two boats and place back into the oven. Bake for 10-15 minutes at 400 degrees (until cheese is melted.
Easy, right? I ate mine with extra salsa to spice it up a bit, (which is included with the nutritional information below).