Katy’s Week 2 Journal + New Recipe: Taco Cassarole

Week 2_ Video Journal.png

 

https://youtu.be/hhM_R5CcRQ0

Spaghetti Squash Taco Cassarole

Ingredients

 

    • 600g Spaghetti Squash

 

    • 8oz Sliced White Mushrooms

 

    • 3T Taco Seasoning ( I used Mrs. Dash Fiesta Lime)

 

    • 100g Yellow Onion

 

    • 3oz Grape Tomatoes, halved

 

    • 100g Egg Whites

 

    • 1 lb Ground Chicken

 

Directions

 

    • Cut spaghetti squash in half, de-seed, bake face down @400 degrees for 20-25 minutes

 

    • While squash cooks, cook ground chicken over medium heat, add onion, mushrooms tomatoes for 2-3 minutes. 

 

    • Scrape squash out of skin into a bowl using a fork

 

    • combine all ingredients and mix well

 

    • pour into a well greased baking dish and bake for 45 minutes.

 

*I kept higher macro toppings separate so they can be added according to macros. Suggested toppings:sour cream, cheese, tortilla chips, olives, salsa. 

Servings 2 (given the low carb content, it’s easy to eat a lot!)

Macros for 1 serving: 12.2F 29.8C 54P