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13Ingredients
80Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. spaghetti squash (cooked & cooled slightly)
- 1 lb. ground turkey
- 2 bell peppers (chopped into small pieces)
- 11.5 oz. corn (can of, drained; 341 mL)
- 18 oz. black beans (can of, drained & rinsed; 541 mL)
- 4.3 oz. green chiles (can of, 127 mL)
- 18 oz. diced tomatoes (can of, including juices; 541 mL)
- 10 oz. enchilada sauce (can of mild, 300 mL)
- 1 Tbsp. chili powder (mild)
- 1 Tbsp. cumin
- 1/2 tsp. salt
- 2 eggs
- 2 cups cheese (divided)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories780Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol255mg85% |
Sodium1980mg83% |
Potassium1790mg51% |
Protein53g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate72g24% |
Dietary Fiber17g68% |
Sugars15g |
Vitamin A70% |
Vitamin C260% |
Calcium60% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Leslie 4 years ago
I used this recipe as a guide and made my own thing out of it. Was really good and will make it again, maybe drain a some water out of the the tomatoes next time.
Kayla 5 years ago
Omg, this recipe turned out way better than I imagined! I added some shredded chicken and I used one small spaghetti squash which was more than enough. I used my insta pot to steam the whole squash for 20 minutes while I prepared everything else, let the squash sit for about 10 minutes and then it cooks for a total of 1 hour in the oven.