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

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Spaghetti Squash Taco Cassarole



    • 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




    • 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