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

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.