Spaghetti squash is stuffed with fire-roasted tomatoes, corn, black beans, and my version of chorizo made with?lean ground?turkey instead of pork.
Ingredients
Spaghetti Squash
- 2 (2 1/2 pound) spaghetti squash, halved and seeded
- 1 tablespoon olive oil
- ½ cup white onion, finely chopped
- 1 clove garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¾ cup black beans, rinsed and drained
- ½ cup fire-roasted frozen corn
- ¼ cup canned mild diced green chilies
- 1 (14.5 ounce) can Hunt's Fire Roasted Diced Tomatoes, undrained
- 1 cup shredded queso Chihuahua or Mexican blend cheese
- ¼ cup fresh cilantro, chopped
Turkey Chorizo
- 1 pound lean ground turkey
- ¾ teaspoon salt
- 1 teaspoon garlic powder
- 1 ½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried Mexican oregano
- ½ teaspoon dried chipotle chili pepper
- ¼ teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 2 tablespoons cider vinegar
Directions
Step 1
Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
Step 3
Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
Step 4
Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
Step 5
Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
Step 6
Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
Step 7
Fluff spaghetti squash strands with a fork, keeping them in the shells.
Step 8
Increase oven temperature to 400 degrees F (200 degrees C).
Step 9
Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 546 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat7g | 33% |
Cholesterol100mg | 33% |
Sodium1600mg | 70% |
Total Carbohydrate63g | 23% |
Dietary Fiber7g | 25% |
Total Sugars2g | |
Protein43g | |
Vitamin C25mg | 124% |
Calcium372mg | 29% |
Iron5mg | 29% |
Potassium1294mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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