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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

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.

Step 4

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.

Step 5

While the squash is roasting, heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.

Step 6

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.

Step 7

Add the diced onion, minced garlic, and diced bell pepper to the skillet. Cook for 3-4 minutes, until the vegetables are softened.

Step 8

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.

Step 9

Use a fork to scrape the spaghetti squash flesh into strands, leaving the squash shells intact for serving (if desired).

Step 10

Divide the spaghetti squash strands between the four squash shells or serving bowls.

Step 11

Spoon the turkey and vegetable mixture evenly over the squash strands.

Step 12

Sprinkle with shredded cheese and garnish with fresh cilantro. Serve with lime wedges on the side for a burst of fresh flavor.

Step 13

Enjoy your Spaghetti Squash Ole!

Nutrition Facts

Serving size	(2294.1g)

Amount per serving	% Daily Value*
Calories	1750.4

Total Fat 97.1g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 11.6g
Cholesterol 140mg	0%
Sodium 6376.1mg	0%
Total Carbohydrate 177.1g	0%
Dietary Fiber 55.0g	0%
Total Sugars 47.1g
Protein 64.5g	0%

Vitamin D 24IU	0%
Calcium 1426.1mg	0%
Iron 15.7mg	0%
Potassium 2574.4mg	0%

*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.

Source of Calories

Fat: 47.5%

Protein: 14.0%

Carbs: 38.5%