Mexican Spaghetti Squash Stir Fry Recipe

Mexican Spaghetti Squash Stir Fry Recipe

  • 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
  • 1/4 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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (optional)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place spaghetti squash halves, cut sides down, on a baking sheet.
  3. Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
  4. Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  5. Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
  6. Spoon spaghetti squash onto each plate; top with ground turkey mixture.
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