We’ve been craving something comforting and a little spicy—but still light enough to feel good about.
This Spicy Ground Turkey & Spaghetti Squash Bake checks all the boxes: bold flavor, plenty of texture, and a satisfying richness without the guilt. It’s one of those easy, throw-together meals that feels cozy, nourishing, and just indulgent enough to keep you coming back for seconds.
Ingredients
- 2 spaghetti squash, halved
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 bell peppers, diced (any color combination)
- 2 cups fresh spinach
- 1 lb ground turkey
- ½ (16 oz) can refried beans
- 1 (10 oz) can red enchilada sauce
- ¼ cup shredded Mexican-blend cheese
- ½ cup fresh cilantro, chopped
- Salt and pepper, to taste
The Details
Category: Dinner
Prep Time: 20-minutes
Cook Time: 30-minutes
Yield: 6 servings
Instructions
- Preheat oven to 350°F.
- Place spaghetti squash halves cut-side down in a microwave-safe dish. Add a small amount of water, cover, and microwave until tender, about 8–12 minutes.
- (Alternatively, roast cut-side down at 400°F for 45–50 minutes for deeper caramelization.)
- Once cool enough to handle, scrape squash with a fork to create strands. Set aside.
- Heat olive oil in an 11” Hestan NanoBond™ Skillet over medium-high heat. Add onion and bell peppers and cook until softened, about 5–6 minutes.
- Add ground turkey to the skillet. Cook until browned and cooked through, breaking it up as it cooks.
- Season lightly with salt and pepper.
Stir in spinach and cook just until wilted, about 1–2 minutes. Remove from heat. - In a large bowl, combine spaghetti squash strands, turkey mixture, refried beans, and enchilada sauce. Mix until evenly incorporated.
- Transfer mixture to a Hestan OvenBond® 9 x 13 Bake Pan, spreading evenly. Top with shredded cheese.
- Bake uncovered until heated through and cheese is melted, about 20–30 minutes.
- Remove from oven, finish with fresh cilantro, and serve warm.
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