In an effort to eat healthy and up my workouts during the week, I spent most of this afternoon cooking in preparation for the work week. I usually eat pretty healthy, but if I don’t have options for breakfast, lunch, and dinner mapped out, I find it harder to stay on that path. So today I grilled some eggplant, roasted butternut squash and Brussels sprouts with bacon and shallots, made pumpkin spice “cake” bites, and whipped up the components of the Taco Fiesta Spaghetti Squash Bowl! Everything turned out great, and I will post some of the other recipes later in week.
1 small to medium spaghetti squash, halved and seeds removed
1 pound ground turkey
1 small yellow onion, chopped2 tablespoons jalapeno, minced
1/2 cup corn
2 teaspoons chili powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt
Freshly ground pepper
Shredded cheddar cheese, guacamole, and salsa for serving
Preheat oven to 450º F. Drizzle squash halves with a little bit of olive oil and sprinkle with salt and freshly ground pepper. Place flesh side down on parchment paper lined baking sheet and roast for 45 minutes. Remove from oven and cool slightly before removing the squash from the skin with a fork to create “spaghetti”. Place in a large bowl and set aside.
In a large pan over medium-high heat, brown the ground turkey. Add the onion, jalapeno, and corn and saute until softened. Add all of the spices (or use pre-made taco seasoning) and a 1/4 cup of water. Stir to combine and bring to a boil. Reduce heat and simmer for a few minutes.
Place a portion of the spaghetti squash in a bowl and top with the ground turkey mixture and toppings of your choice.