Name: Chorizo-Stuffed Spaghetti Squash recipe
Ingredients: 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;⅛ teaspoon ground cloves;2 tablespoons cider vinegar;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

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Ingredients

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 ⅛ teaspoon ground cloves 2 tablespoons cider vinegar 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

Nutrition Info

545.8 calories carbohydrate: 62.5 g cholesterol: 100 mg fat: 16.2 g fiber: 7.1 g protein: 42.6 g saturatedFat: 6.6 g servingSize: - sodium: 1600.3 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.

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