Mexican Spaghetti Squash Stir Fry

Preheat oven to 350 degrees F (175 degrees C).

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 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.

Heat olive oil in a skillet over medium heat; cook and stir bell peppers onion and garlic in the hot oil until slightly tender 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly 5 to 7 minutes; drain and discard grease.

Mix black beans sun-dried tomatoes tomato sauce chicken bouillon chili powder garlic powder seasoned salt cumin and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended about 10 minutes.

Spoon spaghetti squash onto each plate; top with ground turkey mixture.