Mexican

Spaghetti Squash a la Mexicana is for Dinner.

Spaghetti Squash a la Mexicana takes 15 minutes to prepare.

Spaghetti Squash a la Mexicana takes 25 minutes to cook.

Spaghetti Squash a la Mexicana makes 10 servings.

The ingredients for Spaghetti Squash a la Mexicana are:

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

Here is how you make Spaghetti Squash a la Mexicana:

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 servingsNumber of Servings: 10Recipe submitted by SparkPeople user CMARTIN599.

The nutritional information for Spaghetti Squash a la Mexicana is:

• 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

Spaghetti Squash a la Mexicana is Mexican cuisine.

The dietary needs meet for Spaghetti Squash a la Mexicana is Low Fat