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Spaghetti Squash with Turkey Franks, Sun-dried Tomatoes, Garbanzo Beans, Fresco & Pepitas

Lent recipe /
Nombre de la receta:

"Spaghetti Squash with Turkey Franks, Sun-dried Tomatoes, Garbanzo Beans, Fresco & Pepitas"

Ingredients/
Ingredientes:

• 1 spaghetti squash (about 3½ to 4 pounds)
• 1 tablespoon olive oil
• 1 package FUD® Lower Sodium Turkey Franks, sliced ½-inch thick
• ½ cup drained and rinsed garbanzo beans
• ½ cup drained julienne cut sun-dried tomatoes in oil, 2 teaspoons oil reserved
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 2 ounces FUD® Campirano™ Fresco Natural Cheese, crumbled (½ cup)
• ¼ cup roasted and salted shelled pumpkin seeds (pepitas)

Preparation/
Preparación:

1. With fork, pierce squash several times on each side to vent. On large microwave-safe plate, heat squash in microwave oven on high 12 minutes or until squash feels slightly soft when squeezed, turning once halfway through cooking. Cool 10 minutes.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add franks; cook 3 minutes or until lightly browned, stirring occasionally. With slotted spoon, transfer to paper towel-lined plate; reduce heat to medium. Add reserved oil; heat 1 minute. Add beans and sun-dried tomatoes; cook 2 minutes. Return franks to skillet; cook 3 minutes or until heated through.
3. Cut squash lengthwise in half; remove seeds. With fork, shred squash into spaghetti-like strands onto large microwave-safe plate. Heat squash in microwave oven on high 1½ minutes or until heated through. Stir in salt and pepper. Divide squash into 6 bowls; evenly top with franks mixture, cheese and pepitas.