Delicious Turkey Enchilada Spaghetti Squash to Wow Your Dinner

A healthy twist on classic enchiladas, this Turkey Enchilada Spaghetti Squash replaces pasta for a wholesome, flavorful dish.

Print Pin

Course: Main Dishes

Cuisine: Mexican

Keyword: Cozy Family Meal, easy recipe, Healthy Dinner, Turkey Enchilada Spaghetti Squash, wholesome ingredients, Zesty Flavors

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 350kcal

Equipment

Oven
large skillet
Baking Sheet

Ingredients

For the Squash

1 medium spaghetti squash The star of this dish, offering a wonderful texture and light flavor.

For the Turkey Filling

1 pound ground turkey A lean protein that keeps this dish hearty and satisfying.
1 tablespoon olive oil Enhances flavor and helps sauté your veggies perfectly.
1 medium onion, diced Adds sweetness and depth to the filling.
2 cloves garlic, minced Brings an aromatic punch to your dish.
1 tablespoon chili powder Adds a spicy kick that defines this enchilada twist.
1 teaspoon cumin Offers an earthy warmth that complements the spices.
1 teaspoon smoked paprika Elevates the dish with a delicious hint of smokiness.

For the Mix

1 can black beans, drained and rinsed Adds fiber and a creamy texture that balances the dish.
1 can diced tomatoes with green chilies Infuses freshness and a mild heat to the recipe.
1 cup corn kernels Sweet bursts of flavor that add a lovely crunch.

For the Topping

1 cup shredded cheese (cheddar or Mexican blend) Melts beautifully on top, creating a comforting layer.
Salt and pepper to taste Season well to ensure all flavors shine through.

For Garnishing

Fresh cilantro, chopped A refreshing herb that brightens every bite.
Lime wedges Serve on the side for an extra zesty kick!

Instructions

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil inside each half and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5-7 minutes until translucent. Stir in minced garlic and cook for an additional minute.
Push the sautéed onions and garlic to one side of the skillet, then add ground turkey. Cook for 5-7 minutes, breaking it apart until browned and cooked through. Mix with onion and garlic.
Sprinkle in chili powder, cumin, smoked paprika, and season with salt and pepper. Stir well to coat the turkey mixture.
Add black beans, diced tomatoes with green chilies, and corn to the skillet. Stir to combine and simmer for 5 minutes until heated through.
Flip the roasted spaghetti squash over and use a fork to shred the flesh into strands. Transfer strands to the skillet and mix everything gently.
Sprinkle shredded cheese over the mixture. Return the skillet to low heat, cover, and let cheese melt for a few minutes.
Scoop the mixture into bowls, garnish with chopped cilantro, and serve with lime wedges.

Notes

Leftover Turkey Enchilada Spaghetti Squash can be stored in an airtight container for up to 3 days, or frozen for up to 3 months. Reheat gently to maintain texture.

Nutrition