All my recipes on this blog are vegetarian and written out as a single serving using 21-Day Fix measurements (except for the Instant Pot recipes). I would definitely suggest doubling or quadrupling the recipes and then just dividing up the portions into 2-4 containers and then freezing them for easy access!
Tuesday, February 23, 2016
Spaghetti squash taco bake
For vegetarians: 1 serving = 2 Greens, 1 Red, 1/2 Yellow, 1 Blue
For non-vegetarians: 1 serving = 2 Greens, 1.5 Yellows, 1 Blue
1 Green containers cooked spaghetti squash
1/2 Green container chopped onions
1/2 Green container chopped tomatoes
1 Red container black beans
1/2 Yellow container corn kernels
1 Blue container shredded Mexican blend cheese
1 tablespoon chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground cumin
Hot sauce as needed
1 lime wedge
1. In a baking dish, mix together the spaghetti squash, onions, tomatoes, beans, corn and all the spices until everything is combined well.
2. Spread the mixture evenly in the baking dish. Top with the cheese.
3. Cover in foil and bake at 350 degrees for 30 minutes.
4. Squeeze lime wedge over the dish after it is cooked. Add hot sauce as needed for extra spice!
Hint: I tried this again another day just heating it for 2 minutes in the microwave instead of baking it, and it was still yummy (but the onions were crunchier). So, if you are pressed for time, this is a good option, too! Just mix all the ingredients together overnight, top with cheese, and take it to work with you! Then microwave for 2 minutes, and you have a tasty, healthy lunch option :)