Mexican Spaghetti Squash Stir Fry
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Olive Oil2 small
Green Bell Pepper (diced)2 cloves
Garlic (minced)450 g
Lean Ground Turkey430 g
Black Bean (can)1 cup
Dried Tomatoes (sun-)170 g
Tomato Sauce (can)1 tbsp
Chili Powder1 tbsp
Garlic Powder1 tsp
Seasoned Salt1 tsp
Ground CuminDirections:
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
4
Carefully shred flesh with a fork until it resembles spaghetti
5
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
6
Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease
7
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
8
Spoon spaghetti squash onto each plate; top with ground turkey mixture