EWWK: Mexican Spaghetti Squash


1 spaghetti squash, halved and seeded
1 tablespoon extra-virgin olive oil
1 large green pepper, diced
1 medium onion, diced
2 cloves garlic, minced
1 pound lean ground turkey or lean ground beef
1 (15-ounce) can black beans
1 (16-ounce) can no-salt-added tomato sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon chili powder
1/2 tablespoon garlic powder
½ teaspoon ground cumin
½ teaspoon red pepper flakes (optional)


Preheat oven to 350 degrees. Place spaghetti squash halves, cut sides down on a baking sheet. Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20-30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.

Heat oil in a skillet over medium heat; cook and stir bell peppers, onion and garlic in the hot oil until slightly tender, 3-5 minutes. Add ground turkey to the vegetable mixture and cook until done (5-7 minutes).

Mix black beans, tomato sauce, Worcestershire sauce, chili powder, garlic, seasoned salt, cumin and red pepper into turkey mixture; cook until heated and flavors blend (~10 minutes).

Spoon spaghetti squash onto each plate; top with ground turkey mixture and enjoy!

Yield: 4 Servings (serving size: 1 ½ cup spaghetti squash and 1 ½ cup sauce mixture)
Nutrition Breakdown: Calories 410, Fat 13g, (3g saturated fat), Cholesterol 65mg, Sodium 900mg, Carbohydrate 44g, Fiber 12g, Protein 31g.
Percent Daily Values: 20% Vitamin A, 110% Vitamin C, 15% Calcium, 25% Iron
Diabetes Exchange Values: 1 ½ Carbohydrate, 4 Vegetable, 4 Protein