Chorizo-Stuffed Spaghetti Squash Recipe

"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."

Ingredients

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Turkey Chorizo:

1 pound lean ground turkey

3/4 teaspoon salt

1 teaspoon garlic powder

1 1/2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried Mexican oregano

1/2 teaspoon dried chipotle chili pepper

1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

2 tablespoons cider vinegar

Spaghetti Squash:

2 (2 1/2 pound) spaghetti squash, halved and seeded

1 tablespoon olive oil

1/2 cup white onion, finely chopped

1 clove garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

3/4 cup black beans, rinsed and drained

1/2 cup fire-roasted frozen corn

1/4 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

1/4 cup fresh cilantro, chopped

Directions

Prep 15 m

Cook 1 h

Ready In 2 h

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.

Nutrition Facts

Per Serving: 546 calories;16.2 g fat;62.5 g carbohydrates;42.6 g protein;100 mg cholesterol;1600 mg sodium.Full nutrition
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