Recipe Details
Ingredients
-
1poundlean ground turkey
-
¾teaspoonsalt
-
1teaspoongarlic powder
-
1 ½teaspoonschili powder
-
1teaspoonsmoked paprika
-
1teaspoonsweet paprika
-
½teaspoonground cumin
-
½teaspoonground coriander
-
½teaspoondried Mexican oregano
-
½teaspoondried chipotle chili pepper
-
¼teaspooncinnamon
-
⅛teaspoonground cloves
-
2tablespoonscider vinegar
-
2(2 1/2 pound)spaghetti squash, halved and seeded
-
1tablespoonolive oil
-
½cupwhite onion, finely chopped
-
1clovegarlic, minced
-
½teaspoonchili powder
-
½teaspoonsalt
-
¼teaspoonground cumin
-
¾cupblack beans, rinsed and drained
-
½cupfire-roasted frozen corn
-
¼cupcanned mild diced green chilies
-
1(14.5 ounce) canHunt’s Fire Roasted Diced Tomatoes, undrained
-
1cupshredded queso Chihuahua or Mexican blend cheese
-
¼cupfresh cilantro, chopped
Cooking Directions
-
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.
-
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
-
Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
-
Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
-
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.
-
Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
-
Fluff spaghetti squash strands with a fork, keeping them in the shells.
-
Increase oven temperature to 400 degrees F (200 degrees C).
-
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
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories546 | |
% Daily Value * | |
Total Fat 16g |
21% |
Saturated Fat 7g |
33% |
Cholesterol 100mg |
33% |
Sodium 1600mg |
70% |
Total Carbohydrate 63g |
23% |
Dietary Fiber 7g |
25% |
Total Sugars 2g |
|
Protein 43g |
85% |
Vitamin C 25mg |
27% |
Calcium 372mg |
29% |
Iron 5mg |
29% |
Potassium 1294mg |
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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved