"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." — Emily
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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!
A great alternative to pasta! Loved this recipe!
I thought it was awesome! I was a little leary at first but the flavors and textures worked so well together! I will make again and probably soon!
* 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
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