Name: Turkey Enchilada Spaghetti Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 medium spaghetti squash (2–3 lb), halved and seeds removed; 1 lb ground turkey (preferably 93% lean); 1 small yellow onion, finely diced; 2 garlic cloves, minced; 1 tbsp extra-virgin olive oil; 1 cup red enchilada sauce (store-bought or homemade); 1/2 cup canned diced tomatoes, drained; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; Salt and freshly ground black pepper to taste; 2 tbsp low-sodium chicken stock or water (for deglazing); 1 cup shredded Monterey Jack or Oaxaca cheese; 1/2 cup cilantro, finely chopped; 2 scallions, thinly sliced; 1/4 cup plain Greek yogurt or sour cream; Lime wedges for serving

Description

A refined take on weeknight comfort, Turkey Enchilada Spaghetti Squash combines tender ground turkey with spicy enchilada sauce nestled in delicate squash strands for a lighter yet elevated dish.

Ingredients

Scale

1 medium spaghetti squash (2–3 lb), halved and seeds removed
1 lb ground turkey (preferably 93% lean)
1 small yellow onion, finely diced
2 garlic cloves, minced
1 tbsp extra-virgin olive oil
1 cup red enchilada sauce (store-bought or homemade)
1/2 cup canned diced tomatoes, drained
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and freshly ground black pepper to taste
2 tbsp low-sodium chicken stock or water (for deglazing)
1 cup shredded Monterey Jack or Oaxaca cheese
1/2 cup cilantro, finely chopped
2 scallions, thinly sliced
1/4 cup plain Greek yogurt or sour cream
Lime wedges for serving

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Instructions

Preheat oven to 400°F (200°C). Brush the cut sides of the squash with olive oil, season lightly with salt, and place cut-side down on a rimmed baking sheet. Roast for 35–45 minutes until tender and slightly caramelized.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add onion and sauté until translucent, about 4–5 minutes. Add garlic and cook for 30 seconds. Add ground turkey, breaking it into pieces; cook until browned and no longer pink.
Stir in cumin, chili powder, and smoked paprika; toast for 30 seconds. Pour in chicken stock to deglaze, scraping up browned bits. Add diced tomatoes and enchilada sauce; simmer for 4–6 minutes until slightly thickened.
Fold the turkey mixture into the warm spaghetti squash strands until evenly coated. Transfer back into the squash shells or a shallow dish.
Top with shredded cheese and broil on high for 2–4 minutes until cheese is melted and golden brown. Let rest for 2 minutes.
Finish with chopped cilantro, sliced scallions, a dollop of yogurt, and a squeeze of lime. Serve immediately.

Notes

For deeper sweetness, roast longer. Reserve some cheese and scallions for topping under the broiler for a crisp finish.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 450mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg