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Mexican Spaghetti Squash Stir Fry

Rated as 4.68 out of 5 Stars
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

50 m servings 334
Original recipe yields 5 servings

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.

Nutrition Facts


Per Serving: 334 calories; 11.3 35.8 26.4 67 1068 Full nutrition

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Reviews

Read all reviews 28
  1. 38 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Didn't love it, didn't hate it. It was definitely worth trying out, but I'm still looking for my go-to spaghetti squash main dish.

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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...

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...

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

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 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...

This is a very good family style dinner - it's full of veggies but no one noticed that, they just loved the taste and the fun of layering it over the squash. I used ground chicken because I don...

I am pleasantly surprised! I had to make a few adjustments due to what I had on hand- no tomato sauce so I used a can (with juices) of diced tomatoes. I am not a fan of the ingredients in boui...

Delicious! My family and I liked the flavor of this recipe. The sauce was so good and is good on its own too! ?? We will definitely make this again.

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...