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Mexican Spaghetti Squash Stir Fry
Mexican Spaghetti Squash Stir Fry
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Mexican-spiced ground turkey and black beans over roasted spaghetti squash for a tasty weeknight dinner.
Ingredients:
  • 1 spaghetti squash, halved and seeded
  • 1 tablespoon olive oil
  • 2 small green bell peppers, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound lean ground turkey
  • 1 (15 ounce) can black beans
  • 0.25 cup sun-dried tomatoes
  • 1 (6 ounce) can tomato sauce
  • 1 cube chicken bouillon
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon seasoned salt
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon red pepper flakes
Instructions:
  • Preheat oven to 350°F (175°C) to ensure perfectly baked results.
  • Arrange the spaghetti squash halves, cut side down, on a baking sheet.
  • Roast until tender and easily shreddable, 20-30 minutes. Gently shred with a fork until spaghetti-like.
  • In a skillet over medium heat, sauté bell peppers, onion, and garlic in olive oil until just tender, about 3-5 minutes. Add ground turkey, and cook until browned and crumbly, about 5-7 minutes. Drain any excess grease before proceeding.
  • Combine black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes with ground turkey; cook for 10 minutes until flavors meld and mixture is heated through.
  • Plate the spaghetti squash using a spoon and generously top it with the delicious ground turkey mixture.

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