Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil1poundground turkey1cupchopped onion3clovesgarlic, minced1mediumtomato, chopped4teaspoonschili powder2teaspoonsground cumin½teaspoonsalt, divided¼cupprepared pico de gallo or salsa, plus more for serving1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded1cupshredded Mexican cheese blend1cupchopped romaine lettuce1avocado, chopped
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
1poundground turkey
1cupchopped onion
3clovesgarlic, minced
1mediumtomato, chopped
4teaspoonschili powder
2teaspoonsground cumin
½teaspoonsalt, divided
¼cupprepared pico de gallo or salsa, plus more for serving
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1cupshredded Mexican cheese blend
1cupchopped romaine lettuce
1avocado, chopped
DirectionsPreheat oven to 450 degrees F.Heat oil in a large skillet over medium heat. Add turkey, onion and garlic; cook, stirring and breaking the turkey up with a spoon, until no longer pink, 5 to 7 minutes. Add tomato, chili powder, cumin and 1/4 teaspoon salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in pico de gallo (or salsa).Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the flesh is tender, 40 to 50 minutes.)Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining 1/4 teaspoon salt and stir to combine. Place the shells on a baking sheet and fill with the squash mixture. Top with cheese. Bake until heated through and the cheese is melted, 10 to 15 minutes. Serve, topped with lettuce, avocado and more pico de gallo (or salsa), if desired.TipsTo make ahead: Prepare turkey filling (Step 2) up to 2 days ahead and refrigerate. Reheat before continuing.Originally appeared: EatingWell.com, July 2018
Directions
Preheat oven to 450 degrees F.Heat oil in a large skillet over medium heat. Add turkey, onion and garlic; cook, stirring and breaking the turkey up with a spoon, until no longer pink, 5 to 7 minutes. Add tomato, chili powder, cumin and 1/4 teaspoon salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in pico de gallo (or salsa).Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the flesh is tender, 40 to 50 minutes.)Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining 1/4 teaspoon salt and stir to combine. Place the shells on a baking sheet and fill with the squash mixture. Top with cheese. Bake until heated through and the cheese is melted, 10 to 15 minutes. Serve, topped with lettuce, avocado and more pico de gallo (or salsa), if desired.TipsTo make ahead: Prepare turkey filling (Step 2) up to 2 days ahead and refrigerate. Reheat before continuing.
Preheat oven to 450 degrees F.
Heat oil in a large skillet over medium heat. Add turkey, onion and garlic; cook, stirring and breaking the turkey up with a spoon, until no longer pink, 5 to 7 minutes. Add tomato, chili powder, cumin and 1/4 teaspoon salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in pico de gallo (or salsa).
Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the flesh is tender, 40 to 50 minutes.)
Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining 1/4 teaspoon salt and stir to combine. Place the shells on a baking sheet and fill with the squash mixture. Top with cheese. Bake until heated through and the cheese is melted, 10 to 15 minutes. Serve, topped with lettuce, avocado and more pico de gallo (or salsa), if desired.
Tips
To make ahead: Prepare turkey filling (Step 2) up to 2 days ahead and refrigerate. Reheat before continuing.
Originally appeared: EatingWell.com, July 2018
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Nutrition Facts(per serving)553Calories39gFat28gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
