Tex Mex Leftover Turkey Spaghetti Squash

Tex Mex Leftover Turkey Spaghetti Squash is 15 minute healthy dinner idea for a hectic weeknight. Healthy way to use up leftover spaghetti squash or turkey.

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x


  • 1 large spaghetti squash (4 lbs)
  • 2 medium onions, chopped
  • 2 large garlic cloves, minced
  • 2 large bell peppers, chopped
  • 1 tbsp coconut or avocado oil
  • 1 lb leftover turkey, sliced or shredded
  • 14 oz can black beans, rinsed & drained (I cook my own)
  • 1 tsp cumin
  • 1 tsp taco seasoning (more to taste)
  • 1 tsp salt*
  • 1/4 cup feta cheese or queso fresco, crumbled
  • 3 tbsp cilantro, chopped
  • Lime, juice of (optional)


  1. Preheat oven to 375 F degrees F. Wash squash, cut in half lengthwise and remove seeds with a spoon. Punch randomly with a fork, place cut side down on a baking sheet lined with unbleached parchment paper and bake for 50-60 minutes. Remove squash from the oven, let cool until it’s safe to the touch and separate into strands with a fork. Set aside.
  2. In the meanwhile, preheat large non-stick skillet or dutch oven on low-medium heat and swirl oil to coat. Add onions, garlic and bell peppers; cook for 5 minutes, stirring occasionally.
  3. Add squash, turkey, beans, cumin, taco seasoning and salt. Stir gently to mix, cover and simmer for 5 minutes. Remove from heat, sprinkle with cheese, cilantro and squeeze lime juice on top. Taste and adjust any seasonings to taste. Serve hot.

Store: Refrigerate in an airtight container for up to 3-4 days. Do not freeze.


*Because I use my own unsalted cooked beans, you might need to adjust salt depending on the sodium content of the beans you use.

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