Chile-Lime Turkey & Spaghetti Squash Meal-Prep Bowls


Set yourself up for a week of super-satisfying lunches with these veggie-packed meal-prep bowls. The chile-lime seasoning blend adds a lot of flavor easily, and a sprinkle of fresh cilantro and queso fresco finishes the dish.

Prep Time:
30 mins
Total Time:
30 mins
4 servings


  • 1 (2 1/2 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

  • 1 ¼ cups cubed yellow summer squash

  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained

  • 1 ¼ 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

  • 4 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 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.

  3. 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.

  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. Seal the containers and refrigerate for up to 4 days.

  5. 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.

    Mexican Spaghetti Squash Meal-Prep Bowls

To make ahead

Prepare through Step 4 and refrigerate for up to 4 days. Reheat and top with queso fresco and cilantro to serve.

Associated Recipe

Mexican Stuffed Acorn Squash

Nutrition Facts (per serving)

338 Calories
16g Fat
25g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 338
% Daily Value *
Total Carbohydrate 25g 9%
Dietary Fiber 5g 19%
Total Sugars 12g
Protein 28g 56%
Total Fat 16g 20%
Saturated Fat 5g 23%
Cholesterol 76mg 25%
Vitamin A 1223IU 24%
Vitamin C 52mg 57%
Folate 45mcg 11%
Sodium 538mg 23%
Calcium 167mg 13%
Iron 3mg 19%
Magnesium 41mg 10%
Potassium 710mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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