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Turkey Enchilada Spaghetti Squash

Savory Turkey Enchilada Spaghetti Squash You’ll Crave

A delicious and healthy Turkey Enchilada Spaghetti Squash recipe that marries Italian and Mexican flavors in one bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Main Dishes
Cuisine: Italian, Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium spaghetti squash this delightful veggie serves as a healthy, low-carb substitute for pasta.
For the Turkey Filling
  • 1 pound ground turkey a lean protein that keeps this dish hearty without the added fat.
  • 1 tablespoon olive oil use this for sautéing to infuse a lovely flavor while keeping it light.
  • 1 medium onion, diced adds depth and sweetness when caramelized.
  • 2 cloves garlic, minced freshly minced garlic enhances the dish's aroma and flavor.
For the Spices
  • 1 tablespoon chili powder brings a warm, spicy kick to the enchilada filling.
  • 1 teaspoon cumin this spice adds an earthy, nutty flavor perfect for Mexican dishes.
  • 1 teaspoon smoked paprika introduces a subtle smokiness that elevates the overall taste.
  • Salt and pepper to taste, essential for balancing and enhancing all flavors in the dish.
For the Filling
  • 1 can (15 ounces) black beans drained and rinsed, provides fiber and texture.
  • 1 can (10 ounces) diced tomatoes with green chilies adds a tangy, slightly spicy element.
  • 1 cup corn kernels fresh, frozen, or canned, brings bright flavor and color.
  • 1 cup shredded cheese cheddar or Mexican blend adds creamy richness.
For Garnishing
  • Fresh cilantro, chopped a sprinkle of cilantro brightens the dish with freshness.
  • Lime wedges provide a zesty finish that elevates the flavors.

Equipment

  • large skillet
  • Baking Sheet
  • Knife
  • spoon
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onion and sauté for 5-7 minutes until translucent and caramelized.
  3. Add minced garlic to the skillet and sauté for an additional minute. Push garlic and onions to the side and add the ground turkey. Cook for 5-7 minutes until browned and cooked through.
  4. Stir in chili powder, cumin, smoked paprika, and salt and pepper to taste into the turkey mixture. Mix well.
  5. Add black beans, diced tomatoes with green chilies, and corn to the skillet. Simmer for about 5 minutes until heated through.
  6. Flip the spaghetti squash halves over. Using a fork, rake the flesh into spaghetti-like strands. Combine these strands with the turkey mixture in the skillet.
  7. Sprinkle shredded cheese over the turkey mixture. If desired, cover with a lid to help the cheese melt for a few minutes.
  8. Spoon the mixture into bowls. Garnish with freshly chopped cilantro and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Monitor the squash while roasting to avoid overcooking. Let the dish sit for a few minutes after cooking to allow flavors to meld together.

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