Meal Prep Recipes

Spaghetti Squash Taco Bowls Meal Prep

 

 

 

Spaghetti Squash Taco Bowls

Prep Time: 10 Minutes           Cook Time: 30 Minutes

Calories: 383

Carbohydrates: 12g     Fat: 23g     Protein: 32g

Makes 5 Servings

 
 

Ingredients:

  • 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

 

 

Preparation: 

  1. Preheat your oven to 400°F.
  2. Cut your spaghetti squash into discs.  Be careful, this isn't easy and if your knife isn't sharp it can be dangerous.  
  3. 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. 
  4. 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.  
  5. Season the turkey with salt and pepper and add to the skillet.  Cook until browned. 
  6. 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.
  7. Add 1/2 cup of tomato sauce, cumin, chili powder, garlic powder, and paprika.  Stir to incorporate.  
  8. 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. 
  9. Using two forks, pull the spaghetti squash strands away from the skin. 
  10. Divide the squash and meat mixture evenly between 5 containers.  Top with a bit more shredded cheese and green onions. 

 

 

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Click this photo to see some of the recipes included in the 2nd Edition!

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