Spaghetti Squash Taco Bake

Spaghetti squash is a great alternative to pasta and there are so many recipes you can make. This taco bake is not only healthy but comforting when you need a cheesy and delicious meal prep. Just cut into individual portions, add to meal prep containers, and you have meals for a busy week. Enjoy!!

Time: 35 MIN

Serves: 9

MACROS (per serving)

CAL 124 PROTEIN 13.5 g FAT 5 g CARBS 7 g

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INGREDIENTS

• 2 spaghetti squash (around 4 cups cooked)

• 1 lb ground chicken

• 1/2 c roasted red, yellow peppers and onions mix (Trader Joe’s)

• 1.5 c fire roasted tomatoes

• 1 c shredded mozzarella cheese

• 1/4 tsp cumin

• 1/4 tsp dried parsley

• 1/4 tsp red pepper flakes

• 1/4 tsp salt

• 1/4 tsp pepper

• olive oil

PREPARATION

1. Preheat oven to 425 F.

2. Cut squash in half and drizzle with olive oil. Place on baking sheet and cook in oven for 20-25 minutes and let cool.

3. Brown ground chicken in skillet until cooked and add peppers and onions mix, and all seasonings.

4. Turn heat off and let peppers and onions get warm.

5. Once squash has cooled, scrape out insides with a fork.

6. Add squash to a large mixing bowl and toss in chicken and peppers and onions, tomatoes, and half of cheese.

7. Add mixture to a baking dish and top with remaining cheese.

8. Bake in oven for 10 minutes or until cheese has melted.