Chorizo-Stuffed Spaghetti Squash

Recipe View In a mixing bowl, thoroughly combine the ground turkey, salt, garlic powder, chili powder, smoked paprika, sweet paprika, cumin, coriander, Mexican oregano, chipotle chili pepper, cinnamon, cloves, and cider vinegar. (5 minutes)

Recipe View Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and deepen. (1 hour +)

Recipe View Preheat your oven to 350 degrees F (175 degrees C) and line a large baking sheet with parchment paper. (5 minutes)

Recipe View Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil. (5 minutes)

Recipe View Place the squash cut-side down on the prepared baking sheet. Roast in the preheated oven until the squash is tender and yields easily to a fork, approximately 40 to 45 minutes. (40-45 minutes)

Recipe View Remove the roasted squash from the oven and set aside to keep warm. (2 minutes)

Recipe View Heat a saucepan over medium-high heat. Add the chilled chorizo mixture and cook, breaking it up with a spoon, until it's cooked through and nicely browned, about 8 to 10 minutes. (8-10 minutes)

Recipe View Add the finely chopped onion to the saucepan and cook for another 5 minutes, stirring frequently, until the onion becomes translucent. (5 minutes)

Recipe View Stir in the minced garlic and cook for an additional 2 to 3 minutes, until fragrant. (2-3 minutes)

Recipe View Incorporate the chili powder, salt, and cumin into the mixture. (1 minute)

Recipe View Add the rinsed and drained black beans, fire-roasted corn, diced green chilies, and undrained fire-roasted diced tomatoes to the saucepan. Cover and simmer for 4 to 5 minutes, allowing the flavors to marry. (4-5 minutes)

Recipe View Use a fork to gently fluff the spaghetti squash strands within the shells. (3 minutes)

Recipe View Increase the oven temperature to 400 degrees F (200 degrees C). (2 minutes)

Recipe View Divide the flavorful sauce evenly among the four spaghetti squash halves. Top each half with 1/4 cup of the shredded cheese. (5 minutes)

Recipe View Return the stuffed squash halves to the baking sheet and bake until the cheese is melted and bubbly, about 5 to 6 minutes. (5-6 minutes)

Recipe View Garnish generously with fresh cilantro before serving. (2 minutes)