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Turkey Enchilada Spaghetti Squash

Comforting Turkey Enchilada Spaghetti Squash Delight

A delightful Turkey Enchilada Spaghetti Squash dish merging traditional flavors with a healthy twist.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main dishes
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Equipment

  • Baking sheet
  • large skillet

Ingredients
  

For the Spaghetti Squash

  • 1 medium spaghetti squash the star of the dish
  • 1 tablespoon olive oil enriches the squash

For the Turkey Filling

  • 1 pound ground turkey lean protein
  • 1 medium onion, diced offers a sweet base flavor
  • 2 cloves garlic, minced infuses the dish with richness
  • 1 tablespoon chili powder brings a warm kick
  • 1 teaspoon cumin adds earthiness
  • 1 teaspoon smoked paprika imparts smoky depth

For the Veggies

  • 1 can (15 ounces) black beans, drained and rinsed boosts fiber
  • 1 can (10 ounces) diced tomatoes with green chilies provides moisture and zest
  • 1 cup corn kernels adds sweetness and color

For the Topping

  • 1 cup shredded cheese (cheddar or Mexican blend) melts to create a gooey finish
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish
  • Lime wedges for serving

Instructions
 

Step-by-Step Instructions

  • Preheat the oven to 400°F (200°C).
  • Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper, and roast for about 30-40 minutes, cut-side down.
  • Heat a tablespoon of olive oil in a skillet, add diced onion, and sauté for 5-7 minutes until translucent.
  • Add minced garlic to the skillet and sauté for another minute.
  • Push the onion and garlic to the side, add ground turkey, and cook for 5-7 minutes until no pink remains.
  • Stir in chili powder, cumin, smoked paprika, and a pinch of salt and pepper; cook for another minute.
  • Add black beans, diced tomatoes, and corn; stir and let simmer for 5 minutes.
  • Flip the roasted spaghetti squash cut-side up and rake the flesh into strands with a fork.
  • Combine the spaghetti squash strands with the turkey mixture in the skillet and stir to coat evenly.
  • Sprinkle shredded cheese over the mixture, cover and let melt on low heat for a few minutes.
  • Serve in bowls garnished with cilantro and lime wedges.

Notes

Customize your filling and spice levels as desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 26gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
Keyword Crowd-Pleasing, easy weeknight meal, enchiladas, healthy dinner, spaghetti squash recipe, Turkey Enchilada Spaghetti Squash
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