Spaghetti Squash Enchilada Bowl

Do you ever feel like your kids just don’t like to eat healthy? Throw in a husband who definitely enjoys his meat and potatoes, sometimes cooking for our whole family can be hard! Now, I said it can be hard but not impossible! Healthy can be delicious for everyone!!!

This recipe I tried, because I was drowning in spaghetti squash! I had gotten 2 giant squashes with my pick up order and decided I could always freeze the extra. Well I’ll tell you that we only froze 3 cups. This recipe was a huge hit, and especially with my pickiest eater! I could not believe my ears when he asked for more a 3rd time!!! Delicious and nutritious… you won’t be disappointed!!

Try not to drool… it was hard just taking this picture!

Spaghetti Squash Enchilada Bowl

Ingredients:

1 large spaghetti squash ~ 6 cups

15 ounces Jennie-O taco seasoned ground turkey, cooked *

12 tbsp red enchilada sauce

1 cup reduced fat mozzarella cheese

Directions:

Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Place spaghetti squash on a baking sheet and spray with olive oil cooking spray. Place the spaghetti squash cut side down on the baking sheet. Bake for about 45 minutes or until squash is tender. Remove from oven and let cool. Using a fork, scrape the flesh to get spaghetti-like strands.

Cook taco seasoned ground turkey and measure out 15 ounces (about 1&1/2lbs. raw turkey). Once the turkey is cooked through, add 12 tbsp red enchilada sauce, 6 cups cooked spaghetti squash, and 1 cup reduced fat mozzarella cheese. Stir to combine and melt cheese. Enjoy!

Makes 4 servings

* You can also use 4.5 ounces of rotisserie style chicken breasts from the grocery store (6 ounces without cheese) instead of the Jennie-O taco seasoned ground turkey. If using chicken breasts, add 1 Healthy Fat such as 1.5 ounces of avocado or 2 tbsp sour cream.