Challenges
It’s time for another great episode of Mama Mann’s Kitchen. Thanks to our friends at AARP, we’ve dedicated this episode to brain health and are sharing some great recipes inspired by AARP® Staying Sharp to help support our brains. Today, we’ll teach you how to make delicious Spaghetti Squash & Stuffed Zucchini Boats, for both meat lovers and vegetarians.
Ingredients
- One squash
- Olive oil (1-2 tsp)
- Salt and black pepper
- Ground turkey (meat version)
- One small zucchini
- Bell pepper (½ diced)
- Red onion (diced)
- Dried oregano (½ tsp)
- Ground cumin (¼ tsp)
- Garlic (½ Tbsp, granulated)
- Black beans (¾ cup cooked and drained if using can)
- Rice (1 to 2 cups, veggie version)
- Corn kernels (½ cup, drained if using can)
- Cheese (2 shredded for topping, optional)
- Cilantro (optional, for garnish)
Directions
1. Spaghetti Squash
- To make the squash easier to cut, microwave it for 5-6 minutes or boil it for a few minutes.
- Once softened, cut the squash in half and remove the seeds using a spoon.
- Bake the squash at 400°F for 30-45 minutes until tender.
2. Zucchini Boats
- Cut the zucchini in half and scoop out the middle to create boats.
- Spray or lightly cover with olive oil and season with salt, pepper and garlic.
- Bake at 400°F for about 15-20 minutes.
3. Squash Filling
- Sauté chopped vegetables: bell peppers and onions in olive oil.
- Add black beans and corn to the vegetables.
- Season with garlic, cumin, salt, pepper, dried oregano, to taste.
- Cook the mixture until the vegetables are tender and everything is well combined.
Meat Version:
- Sauté ground turkey in olive oil, seasoning with salt and pepper.
- Add the sautéed vegetables and beans to the turkey mixture.
Vegetarian Version:
- Bring water to a boil, add rice, and reduce heat.
- Cover and simmer until water is absorbed and rice is tender.
- Add the sautéed vegetables and beans to rice.
4. Stuff the Zucchini and Spaghetti Squash
- Once the spaghetti squash is baked, use a fork to scrape the flesh, creating "noodles."
- Stuff the zucchini and spaghetti squash with the vegetable mixture and rice (for vegetarian) or the turkey-veggie mixture (for meat version).
5. Add Cheese (optional)
- Top the stuffed zucchini or squash with a small amount of cheese, then bake again at 400°F for about 5-10 minutes to melt the cheese.
6. Garnish (optional)
- Garnish with cilantro and serve hot.
