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Ingredients :
2 spaghetti squash, halved and seeded
vegetable oil cooking spray
salt and ground black pepper to taste
1 pound ground turkey
1 (16 ounce) can enchilada sauce, divided
6 ounces crumbled queso fresco (Optional)
1 (1 pound) package shredded Mexican cheese blend
Methods :
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
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Step 2
Spray insides of spaghetti squash with cooking spray. Season with salt and black pepper. Place squash, cut-side down, on the baking sheet.
Step 3
Bake in the preheated oven until easily pierced with a knife, about 1 hour. Flip and let cool until easily handled, about 10 minutes.
Step 4
Scrape insides of squash into spaghetti strands using a fork. Spread evenly into a 9×13-inch baking dish.
Step 5
Place turkey in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Stir half of the enchilada sauce into the skillet.
Step 6
Spread turkey mixture evenly over squash in the baking dish. Scatter queso fresco then Mexican cheese over turkey layer. Top with remaining enchilada sauce.
Step 7
Bake in the preheated oven until cheese is melted, about 15 minutes.
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