Stuffed Spaghetti Squash

Name: Stuffed Spaghetti Squash
Total time: 120
Yield: 4
Ingredients: 1 pound lean ground turkey; 0.75 teaspoon salt; 1 teaspoon garlic powder; 1.5 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon dried Mexican oregano; 0.5 teaspoon dried chipotle chili pepper; 0.25 teaspoon cinnamon; 0.125 teaspoon ground cloves; 2 tablespoons cider vinegar; 2 (2 1/2 pound) spaghetti squash, halved and seeded; 1 tablespoon olive oil; 0.5 cup white onion, finely chopped; 1 clove garlic, minced; 0.5 teaspoon chili powder; 0.5 teaspoon salt; 0.25 teaspoon ground cumin; 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; 1 cup shredded queso Chihuahua or Mexican blend cheese; 0.25 cup fresh cilantro, chopped

Recipe by France C from allrecipes.com

Dinner 2 Hr.

Ingredients

4 servings

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1 pound lean ground turkey
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0.75 teaspoon salt
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1 teaspoon garlic powder
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1.5 teaspoons chili powder
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1 teaspoon smoked paprika
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1 teaspoon sweet paprika
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0.5 teaspoon ground cumin
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0.5 teaspoon ground coriander
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0.5 teaspoon dried Mexican oregano
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0.5 teaspoon dried chipotle chili pepper
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0.25 teaspoon cinnamon
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0.125 teaspoon ground cloves
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2 tablespoons cider vinegar

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2 (2 1/2 pound) spaghetti squash, halved and seeded
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1 tablespoon olive oil
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0.5 cup white onion, finely chopped
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1 clove garlic, minced
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0.5 teaspoon chili powder
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0.5 teaspoon salt
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0.25 teaspoon ground cumin
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0.75 cup black beans, rinsed and drained
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0.5 cup fire-roasted frozen corn
•

0.25 cup canned mild diced green chilies
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1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
•

1 cup shredded queso Chihuahua or Mexican blend cheese
•

0.25 cup fresh cilantro, chopped

Instructions

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.
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
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.
Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
Fluff spaghetti squash strands with a fork, keeping them in the shells.
Increase oven temperature to 400 degrees F (200 degrees C).
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.