Mexican Spaghetti Squash Stir Fry

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 334 Calories

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 tablespoon garlic powder
• ½ teaspoon ground cumin
• 1 cube chicken bouillon
• 1 tablespoon chili powder
• 1 teaspoon seasoned salt
• 1 (6 ounce) can tomato sauce
• 1 (15 ounce) can black beans
• 1 pound lean ground turkey
• ¼ cup sun-dried tomatoes
• 1 spaghetti squash, halved and seeded
• ½ teaspoon red pepper flakes (Optional)
• 2 small green bell peppers, diced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place spaghetti squash halves, cut sides down, on a baking sheet.

Step 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.

Step 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.

Step 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.

Step 6

Spoon spaghetti squash onto each plate; top with ground turkey mixture.