Enchilada-Stuffed Spaghetti Squash


  • 1 spaghetti squash cut in half and seeds removed
  • 2 teaspoons olive oil divided
  • salt and pepper
  • 1 pound Jennie-O Extra Lean Ground Turkey Breast
  • 1 small white onion diced
  • 2 cloves garlic minced
  • 1 cup red enchilada sauce
  • 1 cup black beans
  • 1/4 cup cheddar cheese shredded
  • 1/4 cup monterey jack cheese shredded
  • cilantro and salsa for serving


  1. Preheat oven to 400. Brush the spaghetti squash with 1 teaspoon olive oil. Season with salt and pepper. Bake in preheated oven for about 30 minutes, or until tender and the strands come away easily. Use a fork to separate the strands but leave them in the spaghetti squash shells.
  2. To prepare the filling, heat remaining 1 teaspoon olive oil in a large skillet over medium-high heat. Add Jennie-O Extra Lean Ground Turkey Breast and diced onion. Cook, breaking up the turkey, until onion is translucent and turkey is cooked through. Add garlic and cook until fragrant, just 30 seconds. Stir in red enchilada sauce and black beans. Spoon the mixture into the spaghetti squash shells and top each half with cheese. Bake for about 10 minutes, or until cheese is melted and bubbly. Top with cilantro and salsa if desired.
  3. (You will probably have extra turkey mixture so you can either do another squash or I really like the mixture on top of salads!)