- 1 spaghetti squash, halved and seeded
- 1 tablespoon olive oil
- 2 small green bell peppers, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground turkey
- 1 (15 ounce) can black beans
- 1/4 cup sun-dried tomatoes
- 1 (6 ounce) can tomato sauce
- 1 cube chicken bouillon
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash halves, cut sides down, on a baking sheet.
- 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.
- 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.
- 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.
- Spoon spaghetti squash onto each plate; top with ground turkey mixture.
03/26/2018
recipepes.com
Mexican Spaghetti Squash Stir Fry, recipe
PT15M
PT1H
5
455 calories
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