Mexican Turkey-Stuffed Spaghetti Squash
Ingredients
- 1 (1-lb) spaghetti squash, halved lengthwise and seeded
- ¾ lb ground turkey
- ½ (8-oz) pkg chopped onions (about ½ cup)
- 1 (8-oz) pouch red enchilada sauce (such as Frontera)
- ⅓ cup shredded Monterey Jack cheese
- 3 Tbsp fresh salsa
- 3 Tbsp reduced-fat sour cream
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat broiler. Place squash, cut sides down, in a large baking dish. Cover with plastic wrap. Microwave 15 minutes or until fork-tender.
- Meanwhile, cook turkey and onions in a large skillet over medium-high heat 6 to 8 minutes or until browned and crumbly. Stir in enchilada sauce; cook 3 to 4 minutes or until thoroughly heated.
- Place squash, cut sides up, on a large baking sheet. Divide turkey mixture between squash. Sprinkle with cheese. Broil 1 to 2 minutes or until cheese is melted. Top with salsa, sour cream, and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
488
|
488
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 40 | 40 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1157 | 1157 |
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