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      1. About Kidney Disease
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      1. Home
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      4. Mexican Spaghetti Squash Meal-Prep Bowls

      Mexican Spaghetti Squash Meal-Prep Bowls

      Low Sodium High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Turkey Dinner Lunch

      Mexican Spaghetti Squash Meal-Prep Bowls

      Low Sodium High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Turkey Dinner Lunch
      4 servings (1 meal-prep container)
      Prep time: 30 minutes
      Total time: 30 minutes

      Description

      Set yourself up for a week of super-satisfying lunches with this south of the border-style topping for low-carb spaghetti squash. Add a sprinkle of fresh cilantro and queso fresco to finish the dish.

      Directions

      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.

      Tips

      • To make ahead: Prepare through Step 4 and refrigerate for up to 4 days. Reheat and top with queso fresco and cilantro to serve.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories351 cal
      • Total Fat18.2 g
      • Saturated Fat5 g
      • Cholesterol94 mg
      • Sodium534 mg
      • Carbohydrate Total25 g
      • Protein27.1 g
      • Phosphorus347 mg
      • Potassium885 mg
      • Fiber6.1 g
      • Calcium209 mg
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      Ingredients

      • 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
      • 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
      • ½ teaspoon salt
      • ¼ teaspoon crushed red pepper (optional)
      • 8 tablespoons crumbled queso fresco
      • 4 tablespoons chopped fresh cilantro

      Ingredients

      • 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
      • 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
      • ½ teaspoon salt
      • ¼ teaspoon crushed red pepper (optional)
      • 8 tablespoons crumbled queso fresco
      • 4 tablespoons chopped fresh cilantro
      • 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
      • 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
      • ½ teaspoon salt
      • ¼ teaspoon crushed red pepper (optional)
      • 8 tablespoons crumbled queso fresco
      • 4 tablespoons chopped fresh cilantro

      Description

      Set yourself up for a week of super-satisfying lunches with this south of the border-style topping for low-carb spaghetti squash. Add a sprinkle of fresh cilantro and queso fresco to finish the dish.

      Directions

      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.

      Tips

      • To make ahead: Prepare through Step 4 and refrigerate for up to 4 days. Reheat and top with queso fresco and cilantro to serve.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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