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Yields:
8 servings
Meal Type:
Main Dishes
Rating:
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Mexican Spaghetti

A delicious twist without regular noodles.

Ingredients

Directions

  1. Heat a large skillet on high. Add in olive oil. When hot, add chopped onion, a teaspoon of salt, black pepper and cook until tender, then add 3 teaspoons of chopped garlic. When cooked through, add the ground turkey breast, stir and cook until browned well. Add the Italian seasoning and taco seasoning, stir. Add all canned ingredients and remainder of garlic, stirring well. Cover and simmer for 10 minutes on medium-high.
  2. Start medium sauce pan with approximately 5 cups water to boil with remainder of salt.
  3. While simmering the sauce, peel yellow zucchini's skin off and then peel the flesh onto a plate until you get to the seeds inside, discard to trash. Peel as much of the flesh onto plate, as you can.
  4. Uncover and stir sauce well. Add cubed cream cheese, stir and cover for 5 more minutes.
  5. Add the pealed zucchini into the boiling water for approximately 4-5 minutes until tender and then drain.
  6. Stir skillet well to incorporate the cream cheese, then add the shredded cheddar to the top to melt, remove from heat and set aside.
  7. Plate the drained "zucchini noodles", and top with a nice hearty scoop of the cheesy "Mexican Spaghetti sauce" and enjoy!
  8. Note: this low calorie recipe can easily be tweaked to include some red pepper flakes to ramp it up a bit or simply enjoy it as is. You could also add some red, yellow, or orange peppers to add more vegetables to the sauce, along with jalapeno's as well.
192 members have added this recipe to their cookbook.
 

Reviews 
I butchered the zucchini when I made the recipe because 4-5 minutes in boiling water turned it into mush. The sauce was pretty good. I made a few alterations to it to suit my taste and now make the sauce only and use it over a number of other items. Also, it'd be nice if accurate ingredients could be entered. A "can" of something doesn't really say much as far as amounts go.
30 Oct 09 by member: yadda yadda
it was amazing, everyone who tried it wants the recipe. I used fresh mushrooms and omitted the salt in order to low the sodium content.
28 Sep 08 by member: auntshell
EDIT: First off, I think there are more about 10+ servings, in this dish, for moderate portions. Second, I forgot to add a couple of dollops of lite s. cream to the recipe, it really adds to the flavor. When I made this the other night, I omitted the cheddar cheese and it was simply delicious! :D
24 Sep 08 by member: bullytrouble
Uhhh, YUM!! I am gonna HAVE to fix this!
16 Sep 08 by member: lorik

     
 

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Nutrition summary:

There are 252 calories in 1 serving of Mexican Spaghetti.
Calorie break-down: 47% fat, 26% carbs, 27% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
252
 
% Daily Values*
Total Fat
13.65g
18%
Saturated Fat
6.841g
34%
Trans Fat
0g
Polyunsaturated Fat
0.949g
Monounsaturated Fat
4.938g
Cholesterol
55mg
18%
Sodium
1338mg
58%
Total Carbohydrate
16.9g
6%
Dietary Fiber
3.9g
14%
Sugars
8.34g
Protein
17.51g
Vitamin D
0mcg
2%
Calcium
178mg
14%
Iron
3.43mg
19%
Potassium
853mg
18%
Vitamin A
129mcg
14%
Vitamin C
34.3mg
38%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
13%
of RDI*
(252 calories)
13% of RDI
Calorie Breakdown:
 
Carbohydrate (26%)
 
Fat (47%)
 
Protein (27%)
* Based on a RDI of 2000 calories

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