Southwestern Stuffed Spaghetti Squash

Have you ever gotten back from the grocery store with too much food for the week? It doesn’t happen to me too often, but when it does, I am trying to combine as many ingredients as I can to make a delicious, hearty dish.

This recipe is one of the best spaghetti squash recipes I have come across. The southwestern feel to it is an amazing addition! It had the hubby going back for seconds faster than I was finishing my first plate.

 

Ingredients :

  • 1 spaghetti squash
  • 1 lb ground turkey
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 2 large cloves garlic, minced
  • 1 can black beans, rinsed and drained
  • ½ can corn, rinsed and drained
  • ½ tsp cumin
  • ½ tsp sea salt
  • ¼ tsp cayenne pepper
  • 1 small can chopped green chilis
  • 1 small scoop shredded Mexican cheese

Directions :

  1.  Preheat oven to 400°
  2.  Cut spaghetti squash in half and scoop out all seeds and place face down on lined baking sheet and bake for about 45 – 50 minutes
  3.  While the squash is baking, heat olive oil in pan and add chopped bell peppers and cook until soft. Add onions and garlic and cook until fragrant. Remove from heat and add to separate dish
  4.  In pan, add ground turkey. When brown, add onion and pepper mixture back into pan and stir together
  5.  Add cumin, salt, cayenne pepper, black beans, green chilis and corn and combine
  6.  When spaghetti squash is cooled from oven, use a fork to shred and add to ground turkey mixture
  7.  Using a big spoon or fork, put the combined mixture back into the hollowed squash shells. Top with some shredded cheese and broil for about 5 minutes or until brown and bubbly on top
  8.  Serve with some spicy ranch on top for flavoring

 

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