My inspiration for this dish was something that had lots of protein, veggies, color, and a little bit of spice! I made this for the first time back in August for my Dad’s birthday and it was a hit – everyone went back for seconds! This dish is light enough that even after having two servings, you don’t feel overly stuffed or full. Let me know your thoughts in the comments below and enjoy!
- 1/2 (400g) spaghetti squash
- 1T (14g) extra virgin olive oil
- 1/2 (100g) white onion, chopped
- 1/2 (30g) shallot, chopped
- 2 cloves garlic, minced
- 1 lb. 99% lean ground turkey
- 1/2T garlic powder
- 1t oregano
- 1t paprika
- 1t chili powder
- 1t crushed red pepper flakes
- 1 can (130g) black beans, drained and rinsed
- 1 cup (255g) salsa
- 3T (50g) tomato paste
- 2 handfuls (85g) shredded lettuce
- 1/2 (10g) jalapeño pepper, chopped with seeds removed
- 3/4 cup (84g) reduced fat 4 cheese Mexican cheese
Our favorite toppings: avocado and fat free sour cream (a very small dollop does the trick!)
1.) Cooking the spaghetti squash: Preheat the oven to 400 degrees. Wash the spaghetti squash and poke holes in it using either a fork or knife. Place in microwave for 3-4 minutes to soften slightly. Take out, let cool, very carefully cut in half and scoop out seeds. Place facedown on a baking sheet and cook for 25-30 minutes. Take out, flip each half over so the insides are facing out and let cool. Reduce oven temperature to 375 degrees.
2.) In a medium size pan, heat oil over medium-high heat. Add white onion, shallot, and garlic, and sauté for ~4 minutes.
3.) Add ground turkey and immediately add garlic powder, oregano, paprika, chili powder, and crushed red pepper flakes. Break turkey apart with your utensil and cook until turkey is no longer pink.
4.) Once the turkey is cooked, reduce heat to low. Add black beans, salsa, tomato paste, lettuce, and jalapeño pepper.
5.) By this time, the spaghetti squash should be cooled enough to shred apart with a fork. Add squash to the pan and mix all ingredients until they are well combined.
6.) Once combined, transfer your turkey bake into a 3 qt. or 13″ x 9″ dish and spread evenly. Sprinkle cheese on top and place in oven. Bake for 15 minutes.
7.) Take out of oven and garnish with cilantro. If desired, top with avocado or a dollop of fat free sour cream.
Macros: 190g per serving, 11g carbs, 5g fat, 18g protein.