It’s time for me to start posting more recipes. I get caught up in dining out, taking the easy way out for dinner, and forgetting that I do in fact have a food blog. Its my job to fulfill that! Charlotte is filled with tons of great restaurants and I want to try as many as I can.
Monday afternoon I made a healthy cheesy Mexican taco spaghetti squash dish. It was phenomenal and super healthy. It was packed with fiber and protein. This recipe made so much! The leftovers were even better! I stuffed my omelet with the spaghetti squash for dinner on Monday night. I will probably add the cold leftovers on shredded lettuce for lunch today. There are so many ways to eat this dish. Another great part of this recipe is the fact that it only took about 30 minutes to make.
All you need is…
*2 Large green bell peppers, sliced, *1 large red pepper, sliced, *1 large vidalia onion, sliced, *2 jalapeños seeded and diced, *1 tbsp olive oil, *1 packet low sodium taco seasoning, *1 1/2 lbs ground turkey, *1 large spaghetti squash, *1 can corn, *1 can low sodium black beans, *1 can diced tomatoes with green chilies, *2 cups Mexican cheese.
Add onions, jalapeños, and peppers to a frying pan with 1 tbsp of olive oil. Cook them up for about 7 minutes. Once they are slightly brown, add in the ground turkey burger and cook on medium until turkey is fully cooked.
While the turkey and vegetables are cooking, prepare the spaghetti squash. I took the easy way out and did the microwave method. It saves about 45 minutes. Slice the squash in half and remove the seeds. Slice the halves until you have four slices. Spray the slices with cookies spray and place them in the microwave. Cooke for about 10 minutes. Each microwave is difference and it all depends on the size of your squash. After the squash is cooked, scrape it into a bowl.
In a strainer, drain the corn, tomatoes, and black beans.
Add spaghetti squash, black beans, tomatoes, peppers, jalapeños, onions, and turkey to a mixing bowl. I miss calculated and had an over flow. It’s better to start with a larger bowl.
Add the packet of taco seasoning.
I had to move all of the ingredients into a large bowl to do the mixing.
I served the spaghetti squash with plain chobani yogurt, avocado slices and cheese!
This recipes makes 13 servings.
2 Cups per serving: 250 calories, 29 g carbs, 5 g fat, 26 g protein, 7 g fiber, 7 g sugar