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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spaghetti squash, halved and seeded
green bell peppers, diced
lean ground turkey
1 (15 ounce) can
1 (6 ounce) can
red pepper flakes
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.
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!
Thought it was good. I added some corn. Like others said, could use meat mixture on other things!
A great alternative to pasta! Loved this recipe!
I made this tonight and it was absolutely fantastic! I followed the recipe exactly except I did not have tomato sauce on hand. I used a 6 oz can of tomato paste to with 1 cup water and Italian seasonings and used all of it. I had a couple of moments of confusion - the "1 cube of chicken bullion" should read 1 cup of chicken broth as you need the liquid and could use actual broth or cube or granules to make broth. The other was that you really want to start the turkey mixture before the squash is ready or your squash will get cool. Excellent taste and very healthy.
Enjoyed this very much. Put a dollop of sour cream and that took it to another delicious level.
this was pretty tasty but a little on the salty side and that was with leaving out the seasoned salt like STARDUST_331 did.. i used this as a topping over baked potatoes and also as a filling for lettuce wraps.. i used a little less garlic (2 tsp) and doubled the cumin.. my tomato sauce was in an 8oz can so just used that.. bf said it was kind of like a mexican sloppy joe.. ty for the recipe
I didn't have spaghetti squash, (used rice instead) but I think you'd need two with the amount this makes. Easily fed 6 of us with left overs. I added shredded zucchini and corn.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Spaghetti Squash Stir Fry
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 101
The hard work's over, now celebrate the leftovers.
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