Set yourself up for a week of super-satisfying lunches with these south of the border-style meal-prep bowls. We took one of our favorite recipes, Mexican Stuffed Acorn Squash (see Associated Recipes) and repurposed the filling into a tasty topping for low-carb spaghetti squash. The Mexican-inspired seasoning blend adds a lot of flavor easily, and a sprinkle of fresh cilantro and queso fresco finishes the dish.

Carolyn A. Hodges, R.D.
Source:, August 2019


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Place spaghetti squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes; set aside to cool.

  • Meanwhile, heat 1 1/2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add ground turkey; cook, crumbling with a wooden spoon, until browned and cooked through. Transfer to a plate and set aside.

  • Add the remaining 1 1/2 teaspoons oil to the pan; heat over medium heat. Add green pepper and onion; cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Add summer squash; cook, stirring, just until the squash is tender, about 3 minutes. Stir in the turkey, tomatoes, chile-lime seasoning, salt and crushed red pepper (if using); heat through.

  • Scrape the squash flesh from the shells with a fork; divide among 4 single-serving containers (about 1 cup each). Top each with 1¼ cups of the turkey mixture. Seal the containers and refrigerate for up to 4 days.

  • To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 2 tablespoons queso fresco and 1 tablespoon cilantro.

Associated Recipes

Nutrition Facts

338 calories; protein 27.9g 56% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 5.3g 21% DV; sugars 11.9g; fat 15.5g 24% DV; saturated fat 4.5g 23% DV; cholesterol 75.5mg 25% DV; vitamin a iu 1223.4IU 25% DV; vitamin c 51.5mg 86% DV; folate 45.1mcg 11% DV; calcium 166.6mg 17% DV; iron 3.4mg 19% DV; magnesium 41.3mg 15% DV; potassium 710.2mg 20% DV; sodium 537.5mg 22% DV; thiamin 0.1mg 13% DV.