Add tomato, chili powder, cumin and 1/4 teaspoon salt.
Continue cooking and stirring until hot, 2 to 3 minutes more.
Remove from heat and stir in pico de gallo (or salsa).
Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water.
Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes.
(Alternatively, place squash halves, cut-side down, on a rimmed baking sheet.
Bake in a 400 degrees F oven until the flesh is tender, 40 to 50 minutes.)
Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture.
Add the remaining 1/4 teaspoon salt and stir to combine.
Place the shells on a baking sheet and fill with the squash mixture.
Bake until heated through and the cheese is melted, 10 to 15 minutes.
Serve, topped with lettuce, avocado and more pico de gallo (or salsa), if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
