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Lunch

Chile Lime Turkey & Spaghetti Squash Meal Prep Bowls

Set yourself up for a week of super-satisfying lunches with these veggie-packed meal-prep bowls. The chile-lime seasoning blend adds a lot of flavor easily, and a sprinkle of fresh cilantro and queso fresco finishes the dish.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 (2 1/2 to 3 pound) spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon neutral oil, such as canola or avocado, divided
  • 1 pound 93%-lean ground turkey
  • ¾ cup chopped green bell pepper
  • ½ cup chopped onion
  • 1 ¼ cups cubed yellow summer squash
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1 ¼ teaspoons salt-free chile-lime seasoning blend, such as mrs. dash fiesta lime seasoning
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)
  • 8 tablespoons crumbled queso fresco
  • 4 tablespoons chopped fresh cilantro

Directions

  1. Place spaghetti squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes; set aside to cool.
  2. Meanwhile, heat 1 1/2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add ground turkey; cook, crumbling with a wooden spoon, until browned and cooked through. Transfer to a plate and set aside.
  3. Add the remaining 1 1/2 teaspoons oil to the pan; heat over medium heat. Add green pepper and onion; cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Add summer squash; cook, stirring, just until the squash is tender, about 3 minutes. Stir in the turkey, tomatoes, chile-lime seasoning, salt and crushed red pepper (if using); heat through.
  4. Scrape the squash flesh from the shells with a fork; divide among 4 single-serving containers (about 1 cup each). Top each with 1¼ cups of the turkey mixture. Seal the containers and refrigerate for up to 4 days.
  5. To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 2 tablespoons queso fresco and 1 tablespoon cilantro.