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    Mexican Spaghetti Squash Meal-Prep Bowls

    Low SodiumHigh Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanTurkeyDinnerLunch

    Mexican Spaghetti Squash Meal-Prep Bowls

    Low SodiumHigh Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanTurkeyDinnerLunch
    4 servings (1 meal-prep container)
    Active 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

    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

    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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