Mexican Spaghetti Squash Bowls Recipe
Recipe By EatingWell
Set yourself up for a week of super-satisfying lunches with these south of the border-style meal-prep bowls. We took one of our favorite recipes, mexican stuffed acorn squash (see associated recipes) and repurposed the filling into a tasty topping for low-carb spaghetti squash. The mexican-inspired seasoning blend adds a lot of flavor easily, and a sprinkle of fresh cilantro and queso fresco finishes the dish.
4.2
10 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Spaghetti Squash Bowls Recipe
- 1/4 Spaghetti squash, halved lengthwise and seeded
- 1/4 tablespoon Canola Oil, Divided
- 1/4 pound 93% Lean Ground Turkey
- 0.19 cup Chopped Green Bell Pepper
- 0.13 cup Chopped Onion
- 0.31 cup Cubed yellow summer squash
- 1/4 can No salt added diced tomatoes, drained
- 0.31 teaspoon Salt free chile lime seasoning blend, such as mrs. dash fiesta lime seasoning
- 0.13 teaspoon Salt
- 0.06 teaspoon Crushed Red Pepper
- 2 tablespoon Crumbled queso fresco
Nutrition
value
value
192
calories per serving
10 g Fat24 g Protein1 g Carbs2 g FiberOther
Current Totals
- Fat10g
- Protein24g
- Carbs1g
- Fiber2g
MacroNutrients
- Carbs1g
- Protein24g
- Fiber2g
Fats
- Fat10g
Vitamins & Minerals
- Calcium37mg
- Iron3mg
- Vitamin A224mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B938mcg
- Vitamin B120mcg
- Vitamin C41mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium42mg
- Manganese< 1mg
- Phosphorus232mg
- Selenium24mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell