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Nutrition Facts
Serving Size 334 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 510 mg 21%
Total Carbohydrate 24 g 8%
Dietary Fiber 7 g 28%
Sugars 5 g
Protein 16 g
Vitamin A 15% Iron 15%
Vitamin C 50% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Southwest Turkey Stuffed Spaghetti Squash

Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
4  People


Recipe makes 4 Servings

1 medium whole, fresh spaghetti squash
1 Tsp olive oil
1 Tbsp H-E-B Sunflower Oil with Garlic & Herb Flavors
1 Lb lean ground turkey
1 cup(s) red bell pepper, finely diced
15 Oz H-E-B Petite Diced Tomatoes with Onion, Celery & Green Pepper
15 Oz H-E-B No Salt Added Black Beans
1/2 cup(s) Whataburger Creamy Pepper Signature Sauce
1/3 cup(s) half and half
1 Tsp Central Market Organics Adobo Seasoning
1 cup(s) green onion, finely diced
1/4 cup(s) fresh cilantro, finely diced
1 large avocado, cubed
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Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise through the stem. Using an apple corer or spoon, scoop out seeds and soft inner part.
Cover a baking sheet with foil. Drizzle squash with olive oil and place cut side down on baking sheet. Bake 30 minutes and remove from oven. Allow to sit 10 minutes.
Place a large skillet to medium-high heat. Add sunflower oil and turkey. Stir and cook thoroughly, about 10 minutes.
Add bell peppers, tomatoes and beans. Stir and cook until tomatoes start to soften, about 5 minutes.
Add creamy pepper sauce, cream, adobo seasoning, green onions and cilantro. Stir thoroughly and bring to a simmer about 2 minutes. Remove from heat and set aside.
Using a fork scrape spaghetti squash from skin onto a serving platter. Separate into fine shreds, leaving a well in the middle.
Add turkey sauce to center of platter and garnish with avocados.


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