Stuffed Spaghetti Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 167.0
- Total Fat: 2.1 g
- Cholesterol: 55.0 mg
- Sodium: 103.7 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 3.4 g
- Protein: 27.9 g
View full nutritional breakdown of Stuffed Spaghetti Squash calories by ingredient
Introduction
A delightful new twist on a pot pie... A delightful new twist on a pot pie...Number of Servings: 4
Ingredients
-
2 cup Spaghetti Squash
16 oz Jennie-O Turkey Store - Extra Lean Ground Turkey Breast with Natural Flavorings
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 pepper Jalapeno Peppers
120 gram(s) bell pepper, red, sweet, raw
1 tbsp Chili powder
100 grams Cilantro, raw
1 fl oz Lime Juice
Directions
Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
For the filling, heat oil in a large skillet over medium heat. Add onion, jalapeņo and bell pepper and cook for 2 minutes or until soft. Add turkey and chili powder; cook, stirring frequently, 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Fill squash halves with filling, mounding mixture in the center.
For the filling, heat oil in a large skillet over medium heat. Add onion, jalapeņo and bell pepper and cook for 2 minutes or until soft. Add turkey and chili powder; cook, stirring frequently, 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Fill squash halves with filling, mounding mixture in the center.