Rating: 4.69 stars
45 Ratings
  • 5 star values: 31
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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.

Nutrition Facts

334 calories; protein 26.4g; carbohydrates 35.8g; fat 11.3g; cholesterol 67.2mg; sodium 1068mg. Full Nutrition
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