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Mexican Spaghetti Squash Casserole
SWEET PEAS AND SAFFRON18Ingredients
90Minutes
410Calories
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Ingredients
US|METRIC
8 SERVINGS
- fresh tomatoes
- red onion
- bell peppers
- riced cauliflower (or broccoli)
- fresh corn
- 2 lb. spaghetti squash (cooked & cooled slightly; note 1)
- 1 lb. ground turkey (note 2)
- 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. mild enchilada sauce (can of, 300 mL; note 3)
- 1 Tbsp. mild chili powder
- 1 Tbsp. cumin
- 1/2 tsp. salt
- 2 eggs (note 4)
- 2 cups cheese (divided; mozzarella or monterey jack)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium990mg41% |
| Potassium1010mg29% |
| Protein28g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A35% |
| Vitamin C160% |
| Calcium30% |
| Iron25% |
* 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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