Friday, May 23, 2014

FFF: Cheesy Taco Mexican Spaghetti Squash

  

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.
OLYMPUS DIGITAL CAMERA

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.
OLYMPUS DIGITAL CAMERA
 OLYMPUS DIGITAL CAMERA

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.
OLYMPUS DIGITAL CAMERA

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.
OLYMPUS DIGITAL CAMERA

Add the packet of taco seasoning.
OLYMPUS DIGITAL CAMERA

I had to move all of the ingredients into a large bowl to do the mixing.
OLYMPUS DIGITAL CAMERA




OLYMPUS DIGITAL CAMERA

I served the spaghetti squash with plain chobani yogurt, avocado slices and cheese!
OLYMPUS DIGITAL CAMERA

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
Make sure to follow Taralynn on her new blog, Twitter and Instagram for more awesome tips
*This is a repost from simplytaralynn.com

No comments:

Post a Comment

LinkWithin

Related Posts Plugin for WordPress, Blogger...