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Southwestern Spaghetti Squash

Perfect for any day of the week, this spaghetti squash recipe is full of savory southwestern flavors that are sure to please everyone.
Course: Dinner
Cuisine: American
Keyword: Diabetic-Friendly, Gluten-Free, Vegetarian
Servings: 6 people
Calories: 247kcal


  • 1 spaghetti squash
  • 1/8 cup olive oil divided
  • 3/4 teaspoon salt divided
  • pepper to taste
  • 1 garlic clove minced
  • 1 onion medium, minced
  • 10 ounces ground turkey
  • 15 ounces black beans can, drained
  • 1 1/2 cups salsa
  • 1 tablespoon Skinny taco seasoning
  • 1 tablespoon lime juice
  • 3 1/2 ounces mozzarella ball low-fat, roughly chopped
  • 1 tomato large, finely chopped
  • 1/4 cup chives fresh, roughly chopped (can be replaced with other herbs like cilantro or parsley)


  • Preheat the oven to 375 degrees F.
  • Slice the squash vertically in half then sprinkle the pulp side with 1/4 teaspoon salt and a dash of pepper then drizzle the half of the olive oil. Place the squash skin side up on a baking pan. Bake between 30 - 40 minutes or until tender.
  • While waiting for the squash to cook, prepare the sauce. Over medium heat, in a medium saucepan with the remaining olive oil, sautè the garlic and onion for a minute. Add the turkey then toss until cooked through. Add the black beans, salsa and taco seasoning. Cook for another 10 minutes. Add the lime juice then add the remaining salt and pepper.
  • When the squash is cooked, take it out then, stab the pulp side with a fork and shred the pulp. Transfer to the serving bowls.
  • Distribute the sauce on top of the spaghetti squash then garnish with the mozzarella, tomatoes and chives.


Serving: 1.5cups | Calories: 247kcal | Carbohydrates: 20g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 336mg | Fiber: 7g | Sugar: 4g |
SmartPoints (Freestyle): 7