The versatility of this recipe makes it fantastic. You may use up those vegetables that are towards the end of their shelf life or really dress it up for a special event! child-friendly, quick, and simple. If you like, add some shredded cheese or sour cream as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 5 servings |
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
- ¼ 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
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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
| Calories | 334 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 9 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 1068 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I never thought I would like spaghetti squash, but this recipe has changed my mind! I’ve been looking for healthier recipes to try, so I decided ‘one more time’
Quick to make. Spaghetti squash bakes while prepping and sauteing the veggies and ground beef. Not too spicy. I used yellow and orange peppers instead of green pepper. I regret adding the chicken bouillon. Too salty. My son suggests melting some shredded cheese over the top just before serving.
This was a hit with my picky kids. I made a few small changes. I left out the bell pepper, and adjusted the spices for what I had on hand. I will make this again.
So good! My husband even went back for seconds and he claims to hate spaghetti squash! I want to try the meat mixture next time over rice. It’s a yummy stand alone sauce!
This is very good. I had to omit the garlic. I reduced the red pepper because I’m a wimp but I wish I hadn’t. It could have used a little more spice.
This is very good. I had to omit the garlic. I reduced the red pepper because I’m a wimp but I wish I hadn’t. It could have used a little more spice.
This was delicious! I always try to make a recipe exactly as written the first time but didn’t have two ingredients so I made the following substitutions: •(1) can of Ro-tel tomatoes for the sun-dried tomatoes •1/2 can low sodium chicken broth for the chicken bullion cube Served with cheese, sour cream & chopped avocados. Will definitely make again!
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’t care for turkey. I didn’t have everything listed so I susbstituted canned flame roasted tomatoes for the sun dried, and used less broth to make up for the extra liquid in the tomatoes, and at the end I added a can of corn (drained) just to add some color. Served with bowls of sour cream, grated chedder and chopped chives, this was a bit hit. I’ll be trying it in tacos, etc both because it’s tasty and also because it’s much healther than most taco style fillings, since it’s so full of vegetables. I think you could add a grated zucchini and no one would even notice, I’ll be trying that next time. BTW we’ve never been a fan of spaghetti squash, but it was excellent in this dish. It did however take a lot longer to bake (maybe my oven is off?)
I didn’t have any turkey, so I used ground chicken and as the poster suggested I bet any ground meat will do. Um, come to thnik of it, I also didn’t have any sun-dried tomatos, so I guess I missed some of the more high-end flavours … and I also used tomato paste instead of sauce and added some water. Despite all those changes it turned out great – A great, budget, taco-esque filling that would be great for any family “Mexican” night. Goes great with the squash though! Thanks, will make again!
Loved it! I added some fresh cilantro and chopped green onions sprinkled on top. I will definitely be making this again!
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 bouillon so I used about a half can of chicken broth which actually made it a bit runnier than I would have liked but let it simmer for about 10 minutes and turned out perfect. Left out the beans although I’m sure they’d be good in this! Squash needs to cook twice as long as stated.
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.
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.
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 tad bland without those. I added mushrooms and thought that was a great addition. I also cooked my squash in the microwave, which is easy and only takes about 10-15 minutes.
I am getting ready to try this tomorrow i am not a big fan of squash. May i ask does this have a squashy taste please I do love the ideas they seem endless
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 made it a bunch of times & will have it again tonight.
I used pinto beans instead of black beans, and added some corn as well. Didn’t have any sweet peppers but it still came out delicious.
Loved the favors combined with my spaghetti squash. Slight change, only because I was missing an ingredient but the change worked well. (While I don’t understand the accuracy of recipe reviews after 75+% of the recipe gets changed!) I didn’t have of the can of tomato sauce, so I used a can of diced tomatoes that already has jalapeños added. Will definitely make again and again.
My 1 year old loves this!! I subbed a can of fire roasted garlic tomatoes and only had garlic powder on hand and it came out really good!
Great flavors- a nice change from just a pasta sauce. I didn’t have ground turkey so used hamburger and used home canned tomatoes with tomato paste. Used jalapeños from
Double the spice, use with without the squash. It was great as left overs with egg and tortilla, or it great by itself. I did add 1/2 can of chicken broth as it needed moisture. A must to try. A very big. Hit at our house.