Mexican Spaghetti Squash Stir Fry |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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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. 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 |
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) |
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.
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