Mexican Spaghetti Squash Stir Fry

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.

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.