Meal Prep Recipes
Spaghetti Squash Taco Bowls
Prep Time: 10 Minutes Cook Time: 30 Minutes
Carbohydrates: 12g Fat: 23g Protein: 32g
Makes 5 Servings
- 1.5 lbs ground turkey
- 1 small yellow onion
- 2 medium zucchinis
- 1/2 cup tomato sauce or diced tomatoes
- 1/4 cup cream of chicken or Greek yogurt
- 1/2 cup shredded cheese
- 1 large spaghetti squash
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 3 green onions (for topping)
- 1/4 cup shredded cheese (for topping)
- 3 Tbsp olive oil
- Salt and pepper to taste
- Preheat your oven to 400°F.
- Cut your spaghetti squash into discs. Be careful, this isn't easy and if your knife isn't sharp it can be dangerous.
- Drizzle 1 tbsp of olive oil over the top of the discs and sprinkle with salt and pepper. Bake for 20-25 minutes or until the strands easily pull away from the skin.
- Cut the onion into a small dice. Add 1 Tbsp of olive oil into a large skillet over medium high heat. Add the onions and cook until translucent.
- Season the turkey with salt and pepper and add to the skillet. Cook until browned.
- While the turkey is cooking, cut the zucchini into a medium dice. Add to the skillet once the turkey has browned. Add more oil if needed. Cook for 5 minutes.
- Add 1/2 cup of tomato sauce, cumin, chili powder, garlic powder, and paprika. Stir to incorporate.
- Add the cream of chicken (or greek yogurt) and 1/2 cup of shredded cheese. Mix well. Taste and season with salt and pepper as needed.
- Using two forks, pull the spaghetti squash strands away from the skin.
- Divide the squash and meat mixture evenly between 5 containers. Top with a bit more shredded cheese and green onions.
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