The first blooms of spring always make my heart sing … 🌻

Throwing it back to the surprise snow storm we got a few weeks ago!️

How many of you enjoyed playing in the snow? ‍

Dr. Alex was able to enjoy an unexpected week at home with his children!

* 1 spaghetti squash, roaster

* 1 Tablespoon olive oil

* 1/2 yellow onion, chopped

* 2 cloves garlic, minced

* 1 pound ground turkey

* 2 Tablespoons taco seasoning

* 1 cup black beans, drained and rinsed

* 1/4 cup salsa

* 1/4 cup fresh chopped cilantro

* 2 Tablespoons tomato paste

* 1 Tablespoon chopped jalapeño

* 1/2 teaspoon chili powder

* 1/4 teaspoon pepper

* 1/4 teaspoon sea salt

* 1 cup shredded Mexican cheese

1. Roast spaghetti squash.

2. While squash is roasting, heat oil in a large sauté pan over medium heat.

Add onion and garlic and cook until fragrant, about 4-5 minutes.

Add ground turkey and taco seasoning to the pan and cook.

Once turkey is cooked through, add black beans, salsa, cilantro, tomato paste,

jalapeño, chili powder, pepper and sea salt to the pan. Stir until combined. Remove from heat and set aside.

3. Once squash is roasted and cool enough to touch, remove spaghetti strands from the peel

and add the squash to the pan with ground turkey mixture.

Toss to combine then transfer to an 8×8 baking dish. Sprinkle cheese on top.

4. Bake in the oven for 15-20 minutes at 375 F, or until spaghetti squash

bake is warm throughout and cheese is melted.

5. Serve topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado and/or sour cream.

Click here for directions on how to roast spaghetti squash

and the full recipe!

-Dr. Alex and the wonderful Atlas Team!