This recipe was a hit in our house. It was delightful and filled the body with nutrients and satisfaction. Spaghetti squash is one of my favorite vegetables because in many of my favorite pasta dishes, I can easily trade noodles for spaghetti squashes noodle-like strands.
Making Southwestern Stuffed Spaghetti Squash was not difficult by any means, however, it did take a while as the squash needs to roast for 50 minutes and cool for another 30. (I didn't wait 30 minutes to cut, but it was still hot to the touch!).
1 medium spaghetti squash
1 pound turkey sausage
1 Tablespoon coconut oil
1/2 red onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat)
1 red bell pepper, chopped
1/2 Tablespoon ground cumin
1/2 Tablespoon oregano
1/2 Tablespoon chili powder
Kosher salt and freshly cracked black pepper
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup freshly torn cilantro, plus more for garnish
Juice of 1 lime
1 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.” I found that there was very little spaghetti squash left behind!
In a large skillet, cook up the ground turkey sausage. When no longer pink, set aside. Then, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined.
(I found this made A LOT of delicious mixture and spaghetti squash so I mixed portions of the turkey mixture and spaghetti squash in separate bowls. I then put the left overs in separate containers in the refrigerator.)
Add the “spaghetti” from each squash to the turkey and vegetable mixture and stir to combine. Taste and season as desired.
Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated Parmesan. Broil until cheese melts, 1-2 minutes.
Sprinkle with remaining cilantro and serve warm.
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