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Two for One Recipe Day – Spaghetti Squash Taco Bowls & Taco Seasoning Mix 

Two for One Recipe Day – Spaghetti Squash Taco Bowls & Taco Seasoning Mix

I will be the first to admit – I’m not a foodie. At. All. For me, food is merely a means to an end. I want to be healthy, and I want to function better as an athlete. If I eat healthy food, I stay healthy and I function better as an athlete. That’s just how it goes. My body and I have an agreement – I take care of it, and it takes care of me! So far that agreement seems to be working. 
Part of eating healthy is knowing how to prepare healthy meals, and how to spot parts of a recipe that might not be in your best health interest. If I DO spot something in a recipe that I don’t consider the best health choice, I change it!! I create something similar that is more heart healthy. That’s exactly what today’s Monday Elevate recipe is all about! 
This recipe came across my facebook feed recently from Lena Abraham at delish.com. (They have amazing recipes!!) When I looked at the actual recipe, it sounded delicious. I saw a couple of areas in the recipe where I could make it a bit healthier, so I made a few minor changes, but basically the awesomeness of the recipe remained. It’s super simple and the prep is fun. (What’s not to love about spaghetti squash?!?) 
The original recipe called for 1 lb of ground beef, which I swapped out for 1 lb of ground turkey breast. This lowered the fat and calories, and increased the protein value of the meal. Everything else in the original recipe was real food, which is really important to me. Everything except “taco seasoning.”
I steer clear of packaged taco seasonings for a couple of reasons. One – they’re usually overloaded with salt in multiple forms, and two – the ingredient labels list chemicals I can’t even begin to pronounce much less know what they are. (Another case of a chemical $#it storm!) I solved the taco seasoning problem by making my own, and I’m not going to lie, I nailed it!!! That’s why today, you get 2 Monday recipes. The main course Spaghetti Squash Taco Bowls and a DIY taco seasoning. (You’re welcome!!)
There were a couple of other changes I made to make the recipe more to my liking. The original recipe called for a total of 1 ½ cups of shredded cheese. That’s a lot. Too much in my opinion. Instead, I used a total of ¼ Cup of shredded Monterey Jack and cheddar combined, and that was plenty of cheese. That change also dropped the calorie and fat totals of the recipe. 
I also changed the serving size of the recipe from “serves 2” to “serves 4.” Served on a large bed of dark leafy greens, and adding a bowl of fresh berries on the side, created a meal that will leave you with a satisfied, happy, healthy belly. 
Thanks to Lena Abraham at delish.com for the original, delish recipe!

Spaghetti Squash Taco Bowls

Ingredients for Spaghetti Squash:
*1 medium spaghetti squash, halved, seeds removed
1 TBLSP extra-virgin olive oil
Pinch of salt
½ tsp chili powder
½ tsp ground cumin

Ingredients for filling:
1 TBLSP extra-virgin olive oil
½ onion chopped
2 cloves of garlic, minced
1 lb ground turkey breast
1 TBLSP taco seasoning mix (see heart healthy recipe below)
Pinch of salt
Ground black pepper
1 – 15. oz can black beans, well drained
1 ½ C cherry tomatoes, halved
1 C. Frozen sweet or white baby corn
½ C of a mix of shredded Monterey Jack and Cheddar cheese
2 TBLSP freshly chopped cilantro (optional)

*Preheat oven to 400 degrees. Drizzle cut spiders of spaghetti squash with oil and lightly season with salt, chili powder and cumin. Place cut side down on a large, foil lined, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, scrape back, and break up squash strands. Leave in squash shell “bowls.” 

*While the squash is baking, make the filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook about 5 minutes, until soft. Stir in minced garlic and cook about 1 minute more. Add the ground turkey, breaking up the meat as it browns. Cook until turkey is no longer pink. Drain if necessary.

*Stir in taco seasoning (recipe below). Stir in drained black beans, halved cherry tomatoes, and corn. 
*Fill each spaghetti squash bowl with ground turkey mixture, and top the the cheese blend. Return to the oven to melt the cheese, about 5 minutes. You can also broil them to get the cheeses a bit browned ad bubbly. Garnish with cilantro. 

Taco Seaoning Mix

4 TBLSP chili powder
2 TBLSP cumin
1 TBLSP paprika
½ TBLSP salt
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp dried minced onion, or ½ tsp onion powder
1 tsp dried oregano
1 tsp fresh ground black pepper

Thoroughly mix all of these spices together. They can be stored in a glass jar. 

Enjoy this yummy recipe!! When you try it, post a pic and let us know how it went! 
Happy, healthy eating from Zoe, and the entire staff of Elevate Sports Performance and Chiropractic.