Spaghetti Squash Ole
Turn dinner into a fiesta with Spaghetti Squash Ole, a vibrant and nutritious dish that’s bursting with Southwest-inspired flavors! This low-carb recipe replaces traditional pasta with tender roasted spaghetti squash, creating a satisfying base for a savory blend of seasoned ground turkey, black beans, sweet corn, and diced tomatoes, all perfectly spiced with chili powder, cumin, and paprika. Topped with melted cheese, fresh cilantro, and a squeeze of lime, this wholesome meal is equally comforting and refreshing. Whether you serve it in the built-in squash "bowls" or a regular dish, this easy-to-make recipe is perfect for busy weeknights or a fun new way to spice up your weekly dinner routine. Packed with protein, fiber, and bold flavors, Spaghetti Squash Ole is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 whole spaghetti squash
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced bell pepper
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can, drained and rinsed black beans
- 1 cup (fresh, canned, or frozen) corn kernels
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons, chopped fresh cilantro
- 1 sliced into wedges for garnish lime
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Rub the inside of each half of the squash with 1 tablespoon of olive oil and place the halves cut-side down on a baking sheet.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork. Remove from oven and let cool slightly.
While the squash is roasting, heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Add the ground turkey to the skillet and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes.
Add the diced onion, minced garlic, and diced bell pepper to the skillet. Cook for 3-4 minutes, until the vegetables are softened.
Stir in the diced tomatoes (with their juices), black beans, corn, chili powder, cumin, paprika, salt, and black pepper. Simmer for 5-7 minutes, allowing the flavors to meld together. Remove from heat.
Use a fork to scrape the spaghetti squash flesh into strands, leaving the squash shells intact for serving (if desired).
Divide the spaghetti squash strands between the four squash shells or serving bowls.
Spoon the turkey and vegetable mixture evenly over the squash strands.
Sprinkle with shredded cheese and garnish with fresh cilantro. Serve with lime wedges on the side for a burst of fresh flavor.
Enjoy your Spaghetti Squash Ole!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.7 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
