Stuffed Spaghetti Squash

Stuffed spaghetti squash with spicy homemade turkey chorizo, black beans, tomatoes, corn, and shredded cheese makes a warming meal on a chilly night.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 546 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 2 tablespoons cider vinegar
• 1 pound lean ground turkey
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 2 (2 1/2 pound) spaghetti squash, halved and seeded
• 1 cup shredded queso Chihuahua or Mexican blend cheese
• 0.5 teaspoon salt
• 0.75 teaspoon salt
• 0.5 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon ground cumin
• 0.125 teaspoon ground cloves
• 1.5 teaspoons chili powder
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon dried Mexican oregano
• 0.25 teaspoon cinnamon
• 0.5 teaspoon dried chipotle chili pepper
• 0.5 cup white onion, finely chopped
• 0.75 cup black beans, rinsed and drained
• 0.5 cup fire-roasted frozen corn
• 0.25 cup canned mild diced green chilies
• 1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

Step 2

Increase oven temperature to 400 degrees F (200 degrees C).

Step 3

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.

Step 4

Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.

Step 5

Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.

Step 6

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.

Step 7

Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.

Step 8

Fluff spaghetti squash strands with a fork, keeping them in the shells.

Step 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.