Taco Fiesta Spaghetti Squash Bowl

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.

Ingredients
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.

Enchilada Bake No. 5

This enchilada bake is super easy to make and even easier to change up from time to time.  I’ve made many variations of it, hence the “No. 5” in the title, and each version is always delicious!  You can swap in ground beef or rotisserie chicken, omit the ricotta cheese, change the veggies, etc.  It’s a great way to sneak some extra veggies into your diet.  I made it a few weeks ago using rotisserie chicken, sautéed baby spinach, red onion, and red & yellow bell peppers.  I also omitted the ricotta.  The version below is probably my favorite.  Also, if you’re short on time, you can use store-bought enchilada sauce, but making it homemade is worth it!  I do like to keep some store-bought on hand though to use between the tortilla layers.  It’s great leftover, if you have any, and reheats well.  I always serve it with pico de gallo or salsa, guacamole, and chips!

Ingredients
1 pound ground turkey
1/2 onion, chopped
1 garlic clove, minced
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1 1/2 cup tomato puree or sauce (You can also use tomato paste and thin it with a little water)
1/2 4 ounce can diced green chiles (or use the whole can depending on taste)
1 15 ounce container part-skim ricotta
1 egg, lightly beaten
1 can Green Giant® SteamCrisp® Mexicorn®
1 small zucchini, peeled and thinly sliced lengthwise
6-8 corn tortillas
2 cups shredded Cheddar and Monterey Jack cheese
Enchilada sauce

Preheat oven to 350º F.  In a large skillet, brown the meat and drain if necessary.  Add the onion and garlic and cook until the onion is tender.  Add the chili powder, cumin, and paprika.  Stir in the tomato sauce, chiles and salt. Simmer for about 15 minutes.

In a small bowl, mix together the ricotta and beaten egg.

In a 9×13 dish, layer 1/2 of the meat mixture, 1/3 of the Cheddar/Monterey Jack mix, 1/2 the ricotta, 1/2 the corn and 1/2 the zucchini.  Top with half the tortillas and some store-bought enchilada sauce.  Repeat the layers again.  Top with the remaining Cheddar/Monterey Jack mix.  Bake for 30 minutes until bubbly and the cheese is melted.  Enjoy!!!