Spaghetti Squash a la Mexicana

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 89.1
  • Total Fat: 0.9 g
  • Cholesterol: 18.0 mg
  • Sodium: 50.7 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 11.2 g

View full nutritional breakdown of Spaghetti Squash a la Mexicana calories by ingredient
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Number of Servings: 10


    Spaghetti Squash, 1, whole
    *Jennie-O Extra Lean Ground Turkey, 16 oz
    Bueno Red Chile, 2 cup
    ground cumin, 4 tsp
    cloves, 1 tbsp
    garlic ground, 2 tbsp
    salt, to taste
    Olive oil 1 tsp
    Oregano 2 tbsp


Pierce Spaghetti squash with a knife or fork and microwave approx. 10 minutes until shell/skin is soft to touch, wrap in a towel to cool.
In a skillet combine ground turkey and olive oil and cook until meat is cooked through add red chile and spices and simmer for approx. 8 minutes. Cut squash in half and remove seeds. Using a fork or pull the meat off the skin of the squash and place in a large bowl. Add meat sauce, serve and eat.
Makes about 101/2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user CMARTIN599.

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