Pack in 21 grams of high quality protein with only 250 calories in this turkey taco stuffed spaghetti squash.
Growing older isn’t for sissies. You’ve heard that before, but here’s my proof-> the older I get, the fewer calories I need, but my requirement for protein and other important nutrients is the same or more. LIFE IS NOT FAIR!!! No worries, I know how to level the playing field with nutrient rich foods. Today I’m sharing one. It’s my creative take on the taco, in response to this month’s Recipe Redux theme : Taco Tuesday.
Did you know that the typical taco has about 150 calories? Doesn’t sound like much, right? But I need to eat four if I’m going to reach my goal of consuming 20-25 grams of protein per meal (the typical taco has only 6 grams of protein). Here’s why I’m passionate about protein->More than any other single factor, muscle loss is responsible for the frailty and diminished vitality we associate with old age. It’s not your age!
So instead of four tacos, here’s what I’m eating on Taco Tuesday…
Each serving of Turkey Taco Stuffed Spaghetti Squash is only 250 calories, and provides 21 grams of protein! It not only packs in protein, it’s also provides 30% the Daily Value of Vitamin A; 20% the Daily Value of Calium and 8% the Daily Value of Iron.
Now don’t get me wrong, protein isn’t just for those of us past our prime. There are lot’s of reasons you should be concerned about muscle maintenance.
You might even reduce your fit age! Be sure to check out all the links at the bottom of this post to see how my Recipe Redux colleagues are taking on the Taco Tuesday challenge!
Turkey Taco Stuffed Spaghetti Squash
Ingredients (serves 8)
- 2 spaghetti squash (about 1.5 pounds each)
- 6 ounces Cheddar Jack Cheese, divided
- 1/8 teaspoon sea salt
- 3 teaspoons olive oil,divided
- 1 pound ground turkey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cup salsa
- 1 cup diced tomato
- 2 cups shredded lettuce
1. Preheat oven to 350 degrees F.
2. Cut each spaghetti squash in half lengthwise. Scoop out seeds, discard. Place squash halves cut sides up on baking sheet. Bake for 50 minutes. Let stand 10 minutes. Using a fork, scrape inside of squash to remove spaghetti like strands. Place strands in on a clean dish bowl and squeeze out liquid until barely moist. Add olive oil, salt and 4 ounces cheddar cheese. Stir to combine.
3. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add turkey to pan. Cook stirring to crumble and until browned. Remove any liquid. Add chili powder, cumin, and salsa. Stir to combine. Remove from heat.
4. Increase oven temperature to 425 degrees.
5. Spoon turkey /salsa mixture evenly into the bottom of each squash half. Top evenly with squash/cheese mixture. Bake at 425 for 20 minutes.
6. Top squash with remaining cheddar cheese. Place under broiler for 1 to 2 minutes or until cheese is golden brown. Remove from oven and allow to stand 10 minutes. Serve with diced tomato and shredded lettuce.