The combination of spaghetti squash with Mexican Spice Seasoning makes the flavor of this dish so sweet and delicious, everyone will love it.  

This meal is packed with fiber, protein and veggies, delivering all of our favorite Mexican spiced flavors in a hearty nutritionally-packed dish.  It is exactly what perimenopausal women need for clean fuel.  

Making spaghetti squash can be time consuming.  To save time, roast the squash the day before while cooking another meal.  Keep the already cooked and scooped-out squash in the refrigerator, ready to toss into the casserole dish the next night.  Or assemble the whole dish the night before so it just needs to heat through before serving, making it perfect for busy nights.

Ingredients:

1- 2lb (approx.) Spaghetti Squash

2 lb. Ground Turkey **

6 TBSP Mexican Spice Seasoning or your Mexican seasoning blend of choice

4 TBSP water

1 Onion, diced

1 C Diced Cherry or Grape Tomatoes OR 14 oz Can Petite Diced Tomatoes, drained

1 – 14 oz can Black Beans, drained and rinsed.

Mexican Blend Shredded Cheese – optional

Fat-Free Greek Yogurt – optional

Salsa – optional

Directions:

1. Slice spaghetti squash in half and scoop out the seeds.  Place the halves middle-down in a 9×13 baking dish with about 1” water.  Roast in oven at 400 degrees for 30-40 minutes, until soft.  Allow squash to cool before scooping flesh into a large mixing bowl.  This step can be done a day or two in advance and stored in the refrigerator until you are ready to assemble the dish.  (It is also possible to roast two squashes at once and freeze the scooped-out contents of your extra squash in an airtight, freezer-safe container or freezer-bag to be used within a month to make his dish again or for use in another spaghetti squash recipe.)
2. While squash is roasting, cook the ground turkey and diced onion together.  Drain excess fat.  Add Mexican Spice Seasoning and water, reduce heat and simmer on low for ten minutes.
3. Add cooked turkey and onions, tomatoes, and drained black beans to the large mixing bowl with the cooked squash.  Mix through.  
4. Empty the ingredients from the mixing bowl into a 9×13 casserole dish.  
5. Bake at 350 degrees for 30-45 minutes, until liquid is bubbling up from the bottom of the pan.  
6. Add cheese if desired and return to oven to heat until cheese has melted, 5-10 minutes.
7. Rest 10 minutes before serving. 
8. Top individual servings with a dollop of Fat-Free Greek Yogurt and / or your favorite salsa (optional).

This pairs great with a veggie-packed green salad dressed with Green Goddess Everything Sauce. 

**  Options:

– Make it vegetarian by omitting turkey and doubling up the beans.  

– If you need iron, try this with Ground Bison or Lean Ground Beef.

– Pack in more veggies by adding chopped zucchini, mushrooms, or diced bell peppers.  Add these to the skillet after draining the meat and before adding the seasoning.  They will soften while the seasoning simmers.  Add 1-2 Tbsp extra of seasoning depending on how many veggies are added. 

– This dish freezes well.  Don’t hesitate to keep a couple of portions in air-tight containers in your freezer to have a veggie-packed meal ready to go when you need it. 

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