Mexican Spaghetti Squash Stir Fry Recipe - Allrecipes.com
Mexican Spaghetti Squash Stir Fry Recipe
  • READY IN 50 mins

Mexican Spaghetti Squash Stir Fry

Recipe by  

"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 Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

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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Footnotes

  • Cook's Note:
  • If you don't have spaghetti squash or simply don't prefer it, you can use regular pasta noodles, rice, or even use a tortilla and use the mixture as a filling. The possibilities are up to you!
  • Feel free to use any type of protein. I used ground turkey because that is what I had, but ground beef, tofu, or even an extra can of beans would be great.
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Reviews More Reviews

Jul 15, 2013

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.

 
May 09, 2013

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!

 
Mar 26, 2014

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

 
Apr 23, 2013

A great alternative to pasta! Loved this recipe!

 
Jul 05, 2014

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.

 
Apr 10, 2014

This is like a Mexican spaghetti sauce! I did add more tomato sauce to get that consistency. Makes a great meal. I dolloped a little sour cream on top. Will make again.

 
Jan 24, 2014

This was great. I added corn and used veggie crumbles in place of the meat and it was very hearty. we topped it with a bit of cheese and sour cream, and fresh diced tomoatoes. really good, but didn't seem to pair as well with the spaghetti squash as I would have hoped. it would make a fantastic chili with some added diced tomatoes and a bit of vegetable or chicken stock. would also make a delicious nachos topping.

 
Oct 17, 2013

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!

 

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Nutrition

  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 1068 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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