Happy Monday friends!
Today I want to quickly share a recipe that I made last night. I shared it on Instagram stories and was flooded with recipe requests so I wanted to make sure to get it written down and shared with you as soon as possible! I usually share recipes here that are largely my spin on a recipe I found elsewhere, but this one was completely made up by me & surprisingly delicious (I know, taking a risk by winging something like this!). It was, though, inspired by the spaghetti squash pizza bake & one of my new go-to recipes, this southwest turkey vegetable and rice skillet.
I’ve been all about using veggies as the main component of my cooking lately, between spaghetti squash, zoodles (zucchini noodles), butternut squash noodles and cauliflower rice, there are a lot of options! Spaghetti squash can be labor intensive but once you get the hang of it, it’s not too bad!
Turkey Enchilada Spaghetti Squash
- 1 large spaghetti squash
- 1 tbsp olive oil
- 1/2 yellow onion, chopped
1 lb ground turkey
3/4 cup sugar plum or cherry tomatoes halves
4oz fire roasted green chimes
1 cup frozen corn
1 can black beans, drained and rinsed
1 spaghetti squash
1 tsp cumin
1/2 tsp salt
1 1/2 cup green enchilada sauce
Optional: shredded Mexican cheese & cilantro (which I didn’t use but I think it would have been nice!)
- Preheat oven to 400 degrees.
- Poke holes in the spaghetti squash and microwave it for 5-8 minutes until soft enough to cut in half vertically
- Put a little olive oil on the flesh of the squash and place face down on a baking sheet. Bake for 20 minutes or so, or until the squash easily pulls away into spaghetti strings with a fork.
- While squash is baking, chop the onion and sauté with the olive oil in a large skillet.
- Add the ground turkey and cook until no longer pink.
- Mix in the spices and remaining ingredients and cook on medium for 5 minutes and then let simmer until the squash is ready.
- Once the squash is ready, remove the seeds and peel the flesh back from the rind. Mix the spaghetti into the pan with the turkey and veggies until well combined. Add cheese to the top (I probably used about 1 cup) and serve!
Are you a spaghetti squash fan?
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