Mexican Spaghetti Squash Stir Fry
Description
Ground turkey and black beans are simmered in Mexican-inspired seasonings and served atop roasted spaghetti squash for a quick and flavorful weeknight meal.
Ingredients
•
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
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1 cube chicken bouillon
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1 tablespoon chili powder
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1 tablespoon garlic powder
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1 teaspoon seasoned salt
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1/2 teaspoon ground cumin
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1/2 teaspoon red pepper flakes
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.