Mexican Spaghetti Squash Stir Fry

Mexican Spaghetti Squash Stir Fry

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

50 m servings 334 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

Read all reviews 20
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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 rec...

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

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 go...

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 s...

A great alternative to pasta! Loved this recipe!

I enjoyed this. It's really light with the spaghetti squash. I didn't have any red pepper flakes or sun dried tomatoes, and I'm sure that would have helped the overall flavor. I found it a ta...

I am getting ready to try this tomorrow i am not a big fan of squash. May i ask does this have a squashy taste please I do love the ideas they seem endless

This recipe introduced me to spaghetti squash! I love it! I didn't have any sun dried tomatoes, so I've been adding Rotel tomatoes with cilantro & lime instead. Yummy. Thank you so much!! I have...

I used pinto beans instead of black beans, and added some corn as well. Didn't have any sweet peppers but it still came out delicious.

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