Recipe By Emily
Published Jun 4th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 5 servings Calories 334.2

This recipe is great because it is so versatile. You can use up those veggies that are on their last leg or really make it fancy for a special occasion too! Kid-friendly, fast, and easy. Garnish with a sprinkle of shredded cheese or sour cream if desired.

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place spaghetti squash halves, cut sides down, on a baking sheet.
  3. 3 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.
  4. 4 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.
  5. 5 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.
  6. 6 Spoon spaghetti squash onto each plate; top with ground turkey mixture.

Nutrition Facts

  • Calories 334.2
  • Carbohydrate 35.8 g
  • Cholesterol 67.2 mg
  • Fat 11.3 g
  • Fiber 8.8 g
  • Protein 26.4 g
  • Saturated Fat 2.5 g
  • Sodium 1068 mg
  • Sugar 5.6 g

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Chef's Notes

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.


  1. 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 - Read more ...
  2. 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.
  3. 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.
  4. Really enjoyed this - the flavor is so good! The hubby branded it an 'instant classic'. Followed the recipe almost exactly (drained and rinsed the black beans which was not specified in the recipe. Glad we did.) Threw in the entire can (15 oz) of tomato sauce so we wouldn't be stuck with a half - Read more ...
  5. I made this tonight and it was absolutely fantastic! I followed the recipe exactly except I did not have tomato sauce on hand. I used a 6 oz can of tomato paste to with 1 cup water and Italian seasonings and used all of it. I had a couple of moments of confusion - the - Read more ...
  6. This is like a Mexican spaghetti sauce! I did add more tomato sauce to get that consistency. Makes a great meal. I dolloped a little sour cream on top. Will make again.
  7. Thought it was good. I added some corn. Like others said, could use meat mixture on other things!
  8. I thought it was awesome! I was a little leary at first but the flavors and textures worked so well together! I will make again and probably soon!
  9. I was pleased to find a recipe alternative to the traditional spaghetti squash with spaghetti sauce! This mixture could be put on anything - tortillas, taco shells, rice, lettuce - which is a good thing, because the recipe makes way too much "topping" for one spaghetti squash!