INGREDIENTS: (4 servings)
2 Tbs Cilantro, chopped
4 ea Eggs
1 Tbs Olive Oil, extra virgin
2 cups Green Pepper, finely diced
1 lb Ground Turkey, 99% lean
1 tsp Lime juice
3/4 cup Parmesan Cheese, reduced fat
1/2 cup Mozzarella Cheese, reduced-fat shredded
1/2 tsp Salt
1 ea Spaghetti Squash
1 1/2 tsp Taco Seasoning
DIRECTIONS:
Cut the spaghetti squash in half lenthwise and scooop out the seeds. Bake spaghetti squash halves with cut side down on a sheet pan at 400 degrees for 30 minutes, until the flesh of the squash can be shredded with a fork.
Remove the squash from the oven, allow to cool, and shred the flesh with a fork into a bowl. Measure out 4 cups, savng any leftovers for another meal.
Combine the spaghetti squash with the salt, parmesan and eggs; mix well.
Fill 12 indentions of a silicone muffin pan or muffin pan lined with parchment baking cups with spaghetti squash mixture, leaving a well in the center of each for the filling.
Bake the spaghetti squash nets at 400 degrees for 12 minutes until they begin to brown.
In a non-stick skillet, cook the diced pepper in oil for about 2 minutes.
Add the turkey, taco seasonings, and lime juice; cook for about 2 minutes.
Mix in the cilantro, and fill each nest with an equal amount of the turkey mixture.
Top with cheese, and bake at 425 for 8 minutes.
Hellum's Kitchen 