Chile-Lime Turkey & Spaghetti Squash Meal-Prep Bowls

Ingredients

• 1 (2 1/2 to 3 pound) spaghetti squash, halved lengthwise and seeded
• 1 tablespoon canola oil, divided
• 1 pound 93%-lean ground turkey
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 1/4 cups cubed yellow summer squash
• 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
• 1 1/4 teaspoons salt-free chile-lime seasoning blend, such as Mrs. Dash Fiesta Lime Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 8 tablespoons crumbled queso fresco
• 4 tablespoons chopped fresh cilantro

Instructions

1. Place spaghetti squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes; set aside to cool.
2. Meanwhile, heat 1 1/2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add ground turkey; cook, crumbling with a wooden spoon, until browned and cooked through. Transfer to a plate and set aside.
3. Add the remaining 1 1/2 teaspoons oil to the pan; heat over medium heat. Add green pepper and onion; cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Add summer squash; cook, stirring, just until the squash is tender, about 3 minutes. Stir in the turkey, tomatoes, chile-lime seasoning, salt and crushed red pepper (if using); heat through.
4. Scrape the squash flesh from the shells with a fork; divide among 4 single-serving containers (about 1 cup each). Top each with 1¼ cups of the turkey mixture. Seal the containers and refrigerate for up to 4 days.
5. To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 2 tablespoons queso fresco and 1 tablespoon cilantro.