Southwestern Turkey Skillet over “Spaghetti”
Ranch Salad with Pepitas
Ingredients
- 1 (1-lb) spaghetti squash
- 1 lb ground turkey
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 Tbsp chili powder
- ½ tsp ground coriander
- ¼ tsp salt
- ⅔ cup canned no-salt-added fire-roasted diced tomatoes
- 2½ Tbsp fresh pico de gallo salsa
- 6 Tbsp shredded Mexican-blend cheese
Instructions
- Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a microwavable dish. Cover with plastic wrap; cut a small slit in wrap.
- Microwave at HIGH 8 to 12 minutes or until tender; let stand 10 minutes.
- Meanwhile, cook turkey, onion, and garlic in hot oil in a large skillet over medium-high heat until turkey is browned and crumbly.
- Stir in chili powder, coriander, and salt. Stir in tomatoes and salsa; cook until thoroughly heated.
- Scrape cooled squash using a fork, removing spaghetti-like strands. Serve ½ cup squash strands per person; top with turkey mixture. Sprinkle with cheese. Reserve any remaining squash for another use.
Side Dish Ingredients
- ¼ cup Ranch dressing
- ½ Tbsp taco seasoning mix
- 1½ cups chopped romaine lettuce
- 2 Tbsp roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Mix Ranch dressing with taco seasoning in a small bowl. Drizzle over romaine; top with pepitas.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
402
|
133
|
535
|
| Fat (g) | 28 | 13 | 41 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 7 | 2 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 473 | 223 | 696 |
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