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Chorizo-Stuffed Spaghetti Squash

Chorizo-Stuffed Spaghetti Squash

LilSnoo

"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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Ingredients

2 h servings 546 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 42.6 g
  • 85%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1600 mg
  • 64%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  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.
  4. Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
  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.
  6. Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
  7. Fluff spaghetti squash strands with a fork, keeping them in the shells.
  8. Increase oven temperature to 400 degrees F (200 degrees C).
  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.

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