It's been a whirlwind few weeks! The four of us went on nearly a week long trip to Florida and two days later I packed my bags back up and enjoyed a girls weekend in the mountains. I had the best time on both trips but it's nice to be home for a bit. After a week of indulging, I'm anxious to get back to my regular gym routine and back in the kitchen. We are keeping it light, easy and healthy this week. My body is craving ALL THE VEGGIES.
This turkey taco spaghetti squash is a newer favorite around here. It's the perfect weeknight meal and comes together so fast. I LOVE the fresh pico de gallo that my Harris Teeter sells, making this dinner easier than it already is. It's loaded with fresh tomatoes, peppers, cucumbers, cilantro, lime, jalapeno, spices and ZERO junk. It's one of my favorite grocery store finds of all time.
I was inspired by this Skinny Taste recipe, but adapted it a bit to make it my own. It's hardly a recipe- that's how EASY and fool-proof it is. This is also a great lunch to have on hand- packed with protein and vegetables and super filling to power you through the day. We all love this dinner and I hope you do, too.
Taco Turkey Spaghetti Squash
1 lb. lean ground turkey breast
1 spaghetti squash, roasted
Fresh pico de gallo or salsa of your choice
avocado, thinly sliced
Taco seasoning (my homemade recipe below)
1 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
1/2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
Roast spaghetti squash. See my fool-proof method here.
In a large saute pan on medium-high heat, cook ground turkey. When the turkey is cooked all the way through, add taco seasoning and simmer for 3-5 minutes. To plate it all together, layer a pile of spaghetti squash and top with turkey and pico/salsa. Serve with avocado on the side.