Ingredients

• 2 2 pound each spaghetti squash
• 2 teaspoon olive oil
• 1 pounds extra lean ground turkey
• 1 yellow onion chopped
• 4 garlic cloves minced
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 14 ounce can diced tomatoes with chiles
• ½ cup grated pepper Jack cheese
• 1 tablespoon minced cilantro

Instructions

• Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for 12 to 15 minutes, turning the squash halfway through cooking.
• Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.
• Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
• Preheat the broiler.
• Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the ground turkey and onion. Cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through and the onions are tender.
• Stir in the garlic, cumin, oregano, chili powder, paprika, salt and pepper, and cook for 1 minute.
• Stir in the diced tomatoes and spaghetti squash strands, and cook until heated through, about 1 minute.
• Place the spaghetti squash shells on a large baking sheet and fill with the turkey mixture. Top each with 2 tablespoons grated cheese.
• Place under the broiler and cook until the cheese is melted, about 1 minute. Watch closely so it doesn’t burn.
• Sprinkle with cilantro and serve.

Nutrition

Serving: 1Stuffed Squash Half | Calories: 318.8kcal | Carbohydrates: 19.6g | Protein: 31.2g | Fat: 9.1g | Saturated Fat: 1g | Cholesterol: 72.5mg | Sodium: 505.3mg | Fiber: 4.2g | Sugar: 7.2g