Mexican Spaghetti Squash Meal-Prep Bowls

Mexican Spaghetti Squash Meal-Prep Bowls

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From: EatingWell.com, August 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (2½ to 3 pound) spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon canola oil, divided
  • 1 pound 93%-lean ground turkey
  • ¾ cup chopped green bell pepper
  • ½ cup chopped onion
  • 1¼ cups cubed yellow summer squash
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1¼ teaspoons salt-free chile-lime seasoning blend, such as Mrs. Dash Fiesta Lime Seasoning
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)
  • 8 tablespoons crumbled queso fresco
  • 3 tablespoons chopped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Meanwhile, heat 1½ 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.
  3. Add the remaining 1½ 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.
  4. 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, 2 tablespoons queso fresco and one-fourth of the cilantro.
  5. Seal the containers and refrigerate for up to 4 days. To reheat, vent the lid and microwave on High until steaming, 2½ to 3 minutes.
  • To make ahead: Refrigerate for up to 4 days.

Nutrition information

  • Serving size: 1 meal-prep container
  • Per serving: 338 calories; 16 g fat(5 g sat); 5 g fiber; 25 g carbohydrates; 28 g protein; 45 mcg folate; 76 mg cholesterol; 12 g sugars; 0 g added sugars; 1,223 IU vitamin A; 51 mg vitamin C; 167 mg calcium; 3 mg iron; 538 mg sodium; 710 mg potassium
  • Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 5 vegetable, 3 protein, 1½ fat

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