Spaghetti Squash Mexican-Style - Kraft Recipes Top
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Spaghetti Squash Mexican-Style

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  • In a large skillet, cook the turkey, onion, pepper, and garlic until vegetables are tender. Drain fat.
  • Stir in the sloppy joe sauce, water, corn, beans, chili power, cumin, and oregano. Let the sauce simmer while you prepare the squash or longer if you wish.
  • Cut the squash in half lengthwise and remove the seeds. Place it in a microwaveable dish with approximately 1/4 cup water in the bottom of the dish. Cover with plastic wrap. Depending on the size of the squash, microwave it for 10-13 minutes until tender. Remove from microwave, let stand 5 minutes, then use a fork to separate the spaghetti squash into strands.
  • Place 1 cup of squash on a plate and spoon sauce over it. Top each serving with Kraft Shredded Cheddar Cheese.


I cook all my meat sauces long enough for the flavors to cook together. I generally cook them at least an hour, but that certainly isn't necessary for this recipe to be a wonderful meal. I'm also the kind of cook that doesn't stick to exact measurements, so feel free to throw a little more of this and a little less of that into the sauce. I'm pretty sure nothing you do is going to detract from the flavor. Enjoy!

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