Mexican Spaghetti Squash Meal-Prep Bowls

© Dotdash Meredith. All rights reserved. Used with permission.

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.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 1 2½- 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

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 1½ 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 1½ 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, 2½ to 3 minutes. Top with 2 tablespoons queso fresco and 1 tablespoon cilantro.

Nutritional Information

Per Serving: 338⅖ Calories, Total Fat: 15½ g, Saturated Fat: 4½ g, Cholesterol: 75½ mg, Carbohydrates: 24⅞ g, Fiber: 5⅓ g, Total Sugars: 12 g, Protein: 27⅞ g, Sodium: 537½ mg, Potassium: 710⅕ mg, Iron: 3⅖ mg, Folate: 45⅒ mcg, Calcium: 166⅗ mg, Vitamin A: 1223⅖ IU, Vitamin C: 51½ mg