Mexican Spaghetti Squash Stir Fry

Mexican Spaghetti Squash Stir Fry

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Emily
Recipe by  Emily

“This recipe is great because it is so versatile. You can use up those veggies that are on their last leg or really make it fancy for a special occasion too! Kid-friendly, fast, and easy. Garnish with a sprinkle of shredded cheese or sour cream if desired.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  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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Reviews (8)

Rate This Recipe
STARDUST_331
5

STARDUST_331

Really enjoyed this - the flavor is so good! The hubby branded it an 'instant classic'. Followed the recipe almost exactly (drained and rinsed the black beans which was not specified in the recipe. Glad we did.) Threw in the entire can (15 oz) of tomato sauce so we wouldn't be stuck with a half can. Also left out the seasoned salt completely after tasting it first - it didn't need it, it was plenty salty. Loved the sundried tomatoes in this even though I thought I would hate it, and I hate black beans but can barely notice it here. Also read a cool trick for spaghetti squash - cut it in half, scoop out the seeds, add half a cup of water and place the other half back on it. Microwave 12 minutes for a pound - if the top half is soft when it comes out, it's done. Otherwise, put it back in for a few more minutes.

Erin
2

Erin

I was pleased to find a recipe alternative to the traditional spaghetti squash with spaghetti sauce! This mixture could be put on anything - tortillas, taco shells, rice, lettuce - which is a good thing, because the recipe makes way too much "topping" for one spaghetti squash!

dlerdw
1

dlerdw

Thought it was good. I added some corn. Like others said, could use meat mixture on other things!

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 1068 mg
  • 43%

Based on a 2,000 calorie diet

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