Macro Friendly Taco Spaghetti
If you’re searching for a delicious, hearty meal that won’t wreck your nutrition goals, look no further than this Macro Friendly Taco Spaghetti. This dish merges the irresistible flavors of taco night with the comforting essence of spaghetti, creating a fusion that’s bound to please everyone at the dinner table. With lean ground turkey, protein-packed pasta, and a creamy sauce, this dish checks all the boxes for a satisfying and balanced meal. Let’s dive into the details of this savory delight!
Why It’s Crowd-Pleasing
Macro Friendly Taco Spaghetti is a meal that brings smiles around the dinner table. It’s a delightful combination of familiar flavors that everyone loves, making it a perfect family dish. The ground turkey keeps it lean, while the Barilla Protein Plus spaghetti adds a healthy boost of protein. Plus, the creamy texture from the fat-free evaporated milk and the zing from the taco seasoning create a flavor explosion that satisfies even the pickiest eaters. Whether you’re serving it for a weeknight meal, a cozy gathering, or meal prep for the week, this dish is sure to become a household favorite!
Ingredient List
- 1 cup finely diced onion
- 1 clove garlic, minced
- 1 pound ground turkey (99% fat free)
- Salt & pepper to taste
- 1.25 oz taco seasoning
- 1 can (10 oz) Rotel (I used Mild)
- 3 cups chicken stock or broth
- 8 oz Barilla Protein Plus spaghetti (broken into 1-inch pieces)
- 12 oz fat-free evaporated milk
- 1.5 tablespoons all-purpose flour
- 2 oz grated cheddar cheese or Monterey Jack
- 1/2 cup corn
- 2 green onions, chopped
What’s in the Gear List
- Large pot – Perfect for cooking the spaghetti and combining all the ingredients.
- Wooden spoon – Ideal for stirring without scratching your pot.
- Measuring cups and spoons – For precise ingredient measurements.
- Cutting board and knife – Essential for prepping your vegetables.
Cooking Macro Friendly Taco Spaghetti: The Process
Step 1: Sauté the Aromatics
In a large pot, heat a splash of olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
Step 2: Brown the Turkey
Add the ground turkey to the pot, breaking it up with your wooden spoon as it cooks. Season with salt and pepper to taste. Cook until the turkey is browned and no longer pink, about 6-8 minutes.
Step 3: Add the Flavorful Ingredients
Sprinkle the taco seasoning over the browned turkey, stirring to coat. Then, pour in the can of Rotel, including the juices, followed by the chicken stock. Stir well to combine.
Step 4: Incorporate the Pasta
Bring the mixture to a boil, then add the broken Barilla Protein Plus spaghetti. Stir to ensure the pasta is evenly distributed in the liquid. Reduce the heat and let it simmer, uncovered, for about 10-12 minutes, or until the spaghetti is al dente.
Step 5: Create the Creamy Sauce
In a small bowl, whisk together the fat-free evaporated milk and all-purpose flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Allow it to simmer for another 3-5 minutes until the sauce thickens slightly.
Step 6: Add the Final Touches
Stir in the grated cheese and corn, allowing them to melt and blend into the dish. Taste and adjust seasoning if needed. Finally, remove from heat and sprinkle with chopped green onions for a fresh finish.
Smart Substitutions
- Ground turkey: You can substitute with lean ground chicken or beef for a different flavor.
- Barilla Protein Plus spaghetti: Any whole grain or legume-based pasta will work for extra fiber and protein.
- Fat-free evaporated milk: Use low-fat or unsweetened almond milk for a dairy-free option.
- Taco seasoning: Make your own with chili powder, cumin, garlic powder, and paprika for a personalized touch.
Don’t Do This
- Don’t overcook the spaghetti; it should be al dente to maintain a pleasant texture.
- Don’t skip the seasoning! Proper seasoning enhances the flavors significantly.
- Avoid using high-fat cheese if you want to keep the dish macro-friendly; opt for reduced-fat options instead.
- Don’t forget to stir the pasta occasionally while it simmers to prevent it from sticking together.
Storage Pro Tips
Macro Friendly Taco Spaghetti is excellent for meal prep! Allow it to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze it in individual portions for up to 3 months. When ready to enjoy, simply reheat in the microwave or on the stovetop, adding a splash of chicken broth if it needs a little moisture.
Macro Friendly Taco Spaghetti FAQs
Can I make this dish vegetarian?
Absolutely! Substitute the ground turkey with a mix of black beans and lentils for a hearty vegetarian version.
How can I make this dish spicier?
Add in some diced jalapeños or a sprinkle of cayenne pepper along with the taco seasoning for an extra kick!
What can I serve with Taco Spaghetti?
This dish pairs well with a simple green salad, avocado slices, or even some tortilla chips for added crunch.
Can I use a different type of cheese?
Yes! Feel free to use any cheese you prefer, like pepper jack for a spicy twist or a dairy-free cheese for a plant-based option.
Next Steps
Now that you have your Macro Friendly Taco Spaghetti recipe, gather your ingredients and get cooking! This dish is not only quick to prepare but also offers a delightful taste that will keep you coming back for more. Enjoy the satisfaction of creating a meal that’s both indulgent and nutritious.
This Macro Friendly Taco Spaghetti is more than just a meal; it’s a celebration of flavors that nourish your body without sacrificing taste. Whether you’re feeding a family, hosting friends, or meal prepping for the week ahead, this recipe is sure to impress. Don’t wait—get in the kitchen and whip up this delicious dish today!
Macro Friendly Taco Spaghetti
Ingredients
Equipment
Method
- In a large pot, heat a splash of olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add the ground turkey to the pot, breaking it up with your wooden spoon as it cooks. Season with salt and pepper to taste. Cook until the turkey is browned and no longer pink, about 6-8 minutes.
- Sprinkle the taco seasoning over the browned turkey, stirring to coat. Then, pour in the can of Rotel, including the juices, followed by the chicken stock. Stir well to combine.
- Bring the mixture to a boil, then add the broken Barilla Protein Plus spaghetti. Stir to ensure the pasta is evenly distributed in the liquid. Reduce the heat and let it simmer, uncovered, for about 10-12 minutes, or until the spaghetti is al dente.
- In a small bowl, whisk together the fat-free evaporated milk and all-purpose flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Allow it to simmer for another 3-5 minutes until the sauce thickens slightly.
- Stir in the grated cheese and corn, allowing them to melt and blend into the dish. Taste and adjust seasoning if needed. Finally, remove from heat and sprinkle with chopped green onions for a fresh finish.
Notes
- Allow the dish to cool completely before storing in airtight containers for meal prep.
- For a vegetarian option, replace ground turkey with black beans and lentils.
- Use any whole grain or legume-based pasta for added fiber and protein.
