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Turkey Enchilada Spaghetti Squash

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A comforting and vibrant dish that combines spaghetti squash with a flavorful turkey enchilada filling, perfect for a cozy meal.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 cup corn kernels, fresh, frozen, or canned
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, sprinkle with salt and pepper, then place cut-side down on a baking sheet.
  3. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
  4. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
  5. Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
  6. Push the onions and garlic to one side and add the ground turkey. Cook until browned and cooked through, about 5-7 minutes.
  7. Stir in the chili powder, cumin, smoked paprika, salt, and pepper until well combined.
  8. Add the black beans, diced tomatoes with green chilies, and corn to the skillet. Stir together and simmer for about 5 minutes until heated through.
  9. Carefully flip the roasted squash over and rake the flesh into spaghetti-like strands.
  10. Combine the spaghetti squash strands with the turkey mixture in the skillet and stir until well mixed.
  11. Sprinkle shredded cheese evenly over the top. If desired, cover with a lid and let the cheese melt for a few minutes over low heat.
  12. Serve in bowls, garnished with fresh cilantro and lime wedges on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Can be made vegan by substituting ground turkey with tempeh or favorite veggies.

Nutrition

Find it online: https://lunarecipez.com/turkey-enchilada-spaghetti-squash/

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