Stuffed Spaghetti Squash

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 45 minutes

Ingredients

2 small spaghetti squash, cut in half and seeds removed (about 3 lb. each)

3 tbsp. olive oil

2 tsp. kosher salt

1 tsp. black pepper

1 lb. ground turkey

1 (1-oz.) packet taco seasoning

1 (15-oz.) can black beans, drained and rinsed

1 c. frozen corn

1 c. salsa, plus more for serving

2 c. shredded Mexican blend cheese (about 8 oz.)

1 c. fresh cilantro, chopped

Plain Greek yogurt or sour cream, for serving

1 ripe avocado, diced, for serving

Hot sauce, for serving

Directions

Preheat the oven to 400°F.

On a baking sheet, place the spaghetti squash cut-side up. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt and pepper. Flip the spaghetti squash cut-side down and bake until fork-tender, 45 minutes to 1 hour.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the turkey and cook, crumbling with a wooden spoon, until the turkey is lightly browned, 3 to 5 minutes. Add the taco seasoning and ½ cup of water and cook until thickened slightly, 1 to 2 minutes. Stir in the beans, corn, salsa, 1 cup of the cheese, and three-quarters of the cilantro.

Let the squash cool slightly before carefully flipping over, cut-side up. Use a fork to loosen the flesh and form spaghetti-like strands. Divide the turkey mixture among the spaghetti squash halves and mix it gently with the squash strands. Sprinkle the halves with the remaining cup of cheese. Return the squash to the oven and bake until the cheese is melted and bubbly, 10 to 15 minutes.

Serve the squash topped with yogurt, avocado, hot sauce, salsa, and the remaining cilantro.

Nutrition

• Calories: 908
• Total Fat: 50 g
• Saturated Fat: 16 g
• Trans Fat: 0 g
• Cholesterol: 137 mg
• Sodium: 2614 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 21 g
• Total Sugars: 19 g
• Protein: 51 g