SMALL SPAGHETTI SQUASH (OR 1 LARGE)
pounds GROUND TURKEY
LOW-FAT CHEDDAR CHEESE (or preferred cheese)
ONION (if desired)
SEASONING (I use the Ortega 40% Less Sodium Taco Mix)
GREEK YOGURT (to use as sour cream, if desired)
SAUCE or SALSA (if desired)
& PEPPER (if desired)
include exact amounts for the ingredients because everyone knows how
tacos and taco salads work. Just add your preferred amount of each
ROASTING SPAGHETTI SQUASH INSTRUCTIONS:
oven to 400 degrees.
the tip of the squash off and then cut the squash in half length-wise.
the seeds out. Discard seeds.
a little bit of olive oil over the squash and salt and pepper (if desired).
cut-down on baking sheet and bake for 45-55 minutes.
squash cool until you can pick it up then scrape all the 'spaghetti' out
with a fork.
- Brown ground
turkey and add desired taco seasoning.
turkey is cooking, dice tomatoes and onions and shred the lettuce.
- After all
ingredients are ready, scoop 1 cup of spaghetti squash into bowl. Top with 1/2
cup of seasoned ground turkey, 1/4 cup of shredded cheese, and then your
additional desired ingredients and amounts.
INFO FOR 1 TACO SALAD INCLUDING:
Spaghetti Squash 1/2 cup
Seasoned Ground Turkey 1/8 cup chopped onions
Low-fat shredded Cheddar Cheese 1/2 cup
diced Tomatoes 4 TBS Taco Sauce
shredded Lettuce 1/4 cup Plain Greek Yogurt (which is a lot!)
Facts for Above Salad: 346 calories, 12g fat, 20g carbs, 32g protein
Facts for Taco Salad W/O Greek Yogurt and Taco Sauce: 269 calories, 12g fat, 10g carbs, 26g protein
© Half of Gabby. For
personal use only, not to be copied, distributed, altered or sold.