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Mexican Spaghetti Squash Meal-Prep Bowls

  • 30 m
  • 30 m
Carolyn A. Hodges, R.D.
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019