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Who doesn't love #TacoTuesday and I'm pretty sure I'm good with having them every other day of the week, too! To cut some calories and add some extra veggies to my diet, I've tried a few different varieties but this recipe is definitely my favorite!
The best part, you can 100% use your #PortionFix containers* to make this Fix-approved and stick to your daily nutrition goals! When using the ingredients I did below, you will end up with
- 2 greens (veggie)
- 1 red (protein)
- 1 blue (healthy fat)
- 1 yellow (healthy carb)
- 1 tsp (olive oil)
You can find the reel of the original recipe (photo) here! **
Ingredients and instructions below! Makes 2 Servings - because you know you will want those leftovers tomorrow!
Ingredients:
- 1 small spaghetti squash, halved and seeds scooped out (like a pumpkin)
- ground turkey cooked
- 1 1/2 Tbsp Emeril's Southwest Seasoning (or mild taco seasoning), split
- 1 cup cooked brown rice
- 1/4 cup low-fat shredded cheese
- 1/4 avocado
- 1/4 cup refried beans, warmed
- 1 cup shredded lettuce
- 1/2 cup chopped tomato
- 1/2 cup finely chopped red onion
Instructions
Preheat your oven to 400. Prepare your spaghetti squash by cutting in half horizontally and scooping the seeds and insides out like a pumpkin. When you start getting to the "shredded" stuff, you've gone far enough.
Prepare your spaghetti squash by rubbing 1/2 tsp olive oil onto each half. Rub 1/2 Tbsp of Emeril's Southwest Seasoning (or taco seasoning) onto the halves. Place face down onto baking sheet and roast on top rack of oven for 40-45 min.
While squash is cooking, prepare your taco meat. Brown 1 lb. ground turkey in pan on medium-high heat (save the other half for another recipe or use for the rest of the family :) ). Drain then add back to pan. Add 1/2 cup water and the remaining 1 Tbsp of taco/southwest seasoning. Stir and bring to a simmer. Reduce heat to low and let simmer until most of liquid is gone.
Prepare your other toppings: cook brown rice, heat refried beans, shred your lettuce and chop tomato, red onion and avocado. When brown rice is cooked, stir in your cheese to make it a little extra yummy!
When spaghetti squash is done, let cool and CAREFULLY turn back over so it makes a bowl. Top with ground turkey first, then your rice, lettuce, tomato, red onion and avocado.
ENJOY!
* if you want to reference containers:
- 1/2 spaghetti squash : 1 green
- shredded lettuce and chopped tomato/red onion : 1 green
- ground turkey with seasoning : 1 red
- refried beans : 1/2 yellow
- cheesy rice : 1/2 yellow, 1/2 blue
- chopped avocado : 1/2 blue
** container count has been updated since making the reel. Please refer to this recipe vs. the reel for correct counts toward your Portion Fix container count.
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