Mexican Spaghetti Squash Stir Fry

Ground turkey and black beans are simmered in Mexican-inspired seasonings and served atop roasted spaghetti squash for a quick and flavorful weeknight meal.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 334 Calories

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 tablespoon garlic powder
• 1 cube chicken bouillon
• 1 tablespoon chili powder
• 1 teaspoon seasoned salt
• 1 (6 ounce) can tomato sauce
• 1 (15 ounce) can black beans
• 1 pound lean ground turkey
• 1 spaghetti squash, halved and seeded
• 2 small green bell peppers, diced
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon ground cumin
• 0.25 cup sun-dried tomatoes

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place spaghetti squash halves, cut sides down, on a baking sheet.

Step 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.

Step 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.

Step 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.

Step 6

Spoon spaghetti squash onto each plate; top with ground turkey mixture.