30+ Flavorful Saturday Diabetic Mexican Recipes to Spice Up Your Meals

Eating a healthy, balanced diet is essential for managing diabetes, and that doesn’t mean sacrificing flavor.

Mexican cuisine, with its bold spices and vibrant ingredients, offers a variety of dishes that can be easily adapted to meet the needs of those managing their blood sugar levels.

In fact, Mexican food can be both delicious and diabetic-friendly when you make thoughtful choices.

30+ tasty and healthy Mexican recipes that are perfect for Saturdays (or any day of the week!)

These recipes are low in carbohydrates, high in healthy fats and proteins, and packed with fresh vegetables, making them ideal for keeping blood sugar levels stable while satisfying your cravings for flavorful food.

From tacos and enchiladas to salsas and salads, you’ll discover a range of mouth-watering dishes that can make every Saturday feel like a fiesta!

30+ Flavorful Saturday Diabetic Mexican Recipes to Spice Up Your Meals

Saturdays are for enjoying great food, and with these 30+ diabetic-friendly Mexican recipes, you don’t have to miss out on the bold flavors you love.

Whether you’re craving something light and fresh like shrimp ceviche or looking for a hearty dish like stuffed bell peppers, these recipes offer something for everyone.

Each dish is carefully crafted to be low in carbohydrates, high in nutrients, and full of flavor, making it easy to stay on track with your health goals while enjoying your favorite Mexican dishes.

So, grab your ingredients and get ready to create a delicious, diabetes-friendly feast that will make your Saturday even more special!

Remember, eating healthy doesn’t have to mean compromising on taste—these recipes prove that you can have it all.

Grilled Chicken Fajitas with Low-Carb Tortillas

This recipe is a flavorful, diabetes-friendly twist on traditional fajitas. By using low-carb tortillas and lean grilled chicken, this dish balances bold Mexican flavors with blood sugar control. It’s perfect for a weekend family dinner and pairs beautifully with a fresh side salad or guacamole.

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (red and green), thinly sliced
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 4 low-carb tortillas
• Optional toppings: fresh cilantro, diced avocado, sugar-free salsa

Instructions:

1. In a bowl, mix olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Add chicken strips and marinate for 20 minutes.
2. Preheat a grill or grill pan over medium heat.
3. Grill the chicken strips for 4-5 minutes per side until fully cooked.
4. In the same pan or grill, cook the sliced peppers and onions until softened.
5. Warm the low-carb tortillas on the grill for 30 seconds per side.
6. Assemble the fajitas by layering grilled chicken, peppers, and onions in the tortillas. Top with optional garnishes.

This recipe offers a satisfying combination of textures and spices while keeping carbohydrate intake low. It’s easy to customize with additional diabetes-friendly toppings, ensuring that everyone at the table enjoys a hearty and healthy meal.

Zucchini and Cheese Enchiladas with Salsa Verde

For those craving enchiladas without the carb-heavy tortillas, this recipe swaps them out for zucchini ribbons. Packed with protein and fiber, these enchiladas are baked with a tangy salsa verde and oozy cheese, making them a guilt-free delight.

Ingredients:

• 3 medium zucchinis
• 1 cup shredded rotisserie chicken (or cooked chicken breast)
• 1 cup salsa verde
• ½ cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 1 tsp olive oil
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste
• Optional: chopped cilantro, a dollop of plain Greek yogurt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin ribbons using a mandoline or vegetable peeler.
3. In a bowl, mix the shredded chicken, cumin, chili powder, salt, and pepper.
4. Spread a spoonful of salsa verde at the bottom of a baking dish.
5. Roll the chicken mixture into zucchini ribbons and place them seam-side down in the dish.
6. Pour the remaining salsa verde over the enchiladas and sprinkle with shredded cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
8. Garnish with chopped cilantro and serve with a dollop of Greek yogurt if desired.

This dish is a creative and satisfying alternative to traditional enchiladas. The zucchini ribbons not only cut down on carbs but also add a tender bite and fresh flavor, making this a great choice for diabetics and low-carb enthusiasts alike.

Spiced Black Bean and Cauliflower Rice Burrito Bowl

This burrito bowl is packed with plant-based protein and fiber, making it a diabetes-friendly powerhouse. By replacing traditional rice with cauliflower rice, the dish stays low-carb while delivering the bold, savory flavors of a classic burrito.

Ingredients:

• 1 head cauliflower, riced (or 2 cups pre-packaged cauliflower rice)
• 1 cup canned black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• 1 tsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ cup fresh lime juice
• Salt and pepper to taste
• Optional toppings: fresh cilantro, sugar-free hot sauce

Instructions:

1. Heat olive oil in a skillet over medium heat. Add cauliflower rice and cook for 5-7 minutes until tender. Season with chili powder, cumin, paprika, salt, and pepper.
2. Warm the black beans in a small pot or microwave.
3. Assemble the bowl by layering cauliflower rice, black beans, cherry tomatoes, avocado, and red onion.
4. Drizzle lime juice over the top and garnish with optional toppings like fresh cilantro or hot sauce.

This vibrant and nutrient-dense burrito bowl is a satisfying alternative to high-carb Mexican staples. Each bite bursts with flavor while maintaining balanced blood sugar levels, making it a perfect option for a relaxed Saturday lunch or dinner.

Shrimp Ceviche with Avocado

This light and refreshing dish is ideal for a warm Saturday afternoon. Shrimp ceviche is made with fresh shrimp marinated in lime juice, mixed with vegetables, and served with creamy avocado. It’s full of healthy fats, lean protein, and vibrant flavors, all while being low in carbohydrates.

Ingredients:

• 1 lb cooked shrimp, peeled and chopped
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• ¼ red onion, finely chopped
• 1 medium tomato, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 avocado, diced
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the shrimp, cucumber, red bell pepper, onion, tomato, and cilantro.
2. Pour the lime juice over the mixture and season with salt and pepper. Stir gently to combine.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Before serving, add diced avocado and mix gently.

Shrimp ceviche is a light yet satisfying dish that’s perfect for diabetics. It’s refreshing and packed with healthy ingredients, making it a great appetizer or main course. The addition of avocado provides a creamy texture, while the lime and cilantro bring a burst of fresh, zesty flavor.

Chicken and Avocado Lettuce Wraps

This low-carb, high-protein recipe takes the classic Mexican chicken filling and uses crisp lettuce leaves as a substitute for tortillas. The tender chicken paired with creamy avocado creates a satisfying and flavorful wrap, perfect for a healthy Saturday meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 avocado, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ¼ tsp smoked paprika
• Salt and pepper to taste
• 12 large lettuce leaves (such as romaine or butter lettuce)
• Optional toppings: chopped cilantro, diced tomatoes, lime wedges

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the shredded chicken and season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir well and cook for 5-7 minutes until heated through.
2. Once the chicken is cooked, remove from heat and set aside to cool slightly.
3. Prepare the lettuce leaves by gently washing and patting them dry.
4. To assemble, place a spoonful of the seasoned chicken in each lettuce leaf. Top with diced avocado and any additional toppings like cilantro or tomatoes.
5. Serve with a squeeze of fresh lime juice for added zest.

These lettuce wraps are a healthy, low-carb alternative to traditional tortillas, making them ideal for diabetics or anyone seeking a lighter meal. The savory, seasoned chicken combined with the creamy avocado is a perfect balance of flavors, and the crisp lettuce adds an enjoyable crunch.

Cauliflower Tacos with Salsa and Sour Cream

For a low-carb taco experience, these cauliflower tacos are a must-try. Cauliflower is seasoned and roasted to create a tender, flavorful filling that mimics the texture of meat while keeping the carbs low. Top with homemade salsa and a dollop of sour cream for a deliciously satisfying meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 4 small low-carb tortillas
• ½ cup sour cream
• ½ cup fresh salsa (or homemade)
• Optional toppings: shredded lettuce, chopped cilantro, lime wedges

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, cumin, chili powder, garlic powder, paprika, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 20-25 minutes until the cauliflower is golden and tender, flipping halfway through.
4. While the cauliflower roasts, warm the low-carb tortillas in a skillet or microwave.
5. Once the cauliflower is ready, assemble the tacos by placing a few florets into each tortilla.
6. Top with sour cream, salsa, and optional toppings like shredded lettuce, cilantro, and a squeeze of lime.

These cauliflower tacos are not only a delicious vegetarian option but also a fantastic low-carb substitute for traditional tacos. The roasted cauliflower provides a savory, hearty filling that pairs perfectly with the tangy salsa and creamy sour cream. This recipe is perfect for anyone seeking a healthier, diabetes-friendly taco night.

Mexican Stuffed Bell Peppers

Stuffed bell peppers are a great way to enjoy a flavorful and filling meal while controlling carbohydrate intake. This recipe features a savory ground turkey filling with spices, paired with cauliflower rice for a low-carb alternative to the traditional rice stuffing. It’s an easy, nutritious option for a Saturday dinner.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1 tsp olive oil
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp garlic powder
• ½ cup shredded cheddar cheese
• ½ cup tomato sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up as it cooks.
3. Add the cauliflower rice, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir and cook for 5-7 minutes until the cauliflower is tender.
4. Spoon the turkey and cauliflower mixture into the hollowed-out bell peppers, packing them tightly.
5. Top each stuffed pepper with a spoonful of tomato sauce and a sprinkle of shredded cheddar cheese.
6. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, until the peppers are tender and the cheese is melted.

These Mexican-stuffed bell peppers are a satisfying and filling meal that’s perfect for a diabetic-friendly diet. The turkey and cauliflower rice filling provides lean protein and fiber, while the melted cheese adds richness and flavor. It’s a delicious and comforting dish, ideal for any Saturday night.

Mexican Beef and Cauliflower Skillet

This one-pan dish is a flavorful and easy-to-make recipe, combining seasoned ground beef with cauliflower rice for a low-carb, high-protein meal. With a blend of spices, vegetables, and hearty beef, it delivers a satisfying Mexican-inspired dish that is both healthy and diabetic-friendly.

Ingredients:

• 1 lb ground beef (lean or extra lean)
• 1 medium head of cauliflower, grated or riced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• ½ cup low-sodium beef broth
• ¼ cup chopped cilantro (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon until browned. Drain any excess fat if necessary.
2. Add the onion, bell pepper, and garlic to the skillet and cook for 3-4 minutes until softened.
3. Stir in the cauliflower rice, cumin, chili powder, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Add the beef broth and simmer for 3-4 minutes until the cauliflower rice is tender and the flavors have melded together.
5. Garnish with fresh cilantro, if desired, and serve warm.

This Mexican Beef and Cauliflower Skillet is a quick, hearty meal that’s perfect for busy Saturdays. The combination of ground beef and cauliflower rice keeps the dish low-carb and diabetic-friendly while still delivering plenty of flavor. It’s an easy, one-pan option that’s satisfying and delicious.

Mexican Grilled Salmon with Avocado Salsa

For a lighter, heart-healthy option, this grilled salmon with a fresh avocado salsa brings a burst of flavor with healthy fats and protein. The smoky grilled salmon paired with a tangy, citrusy salsa is a perfect dish for a relaxing Saturday dinner, ideal for keeping blood sugar levels stable.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• 1 avocado, diced
• 1 small tomato, diced
• 1 small red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp olive oil (for salsa)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with chili powder, cumin, salt, and pepper.
3. Grill the salmon for 4-5 minutes per side, or until the salmon easily flakes with a fork.
4. While the salmon grills, prepare the salsa by combining the diced avocado, tomato, red onion, cilantro, lime juice, and olive oil in a bowl. Stir gently to combine and season with salt and pepper to taste.
5. Serve the grilled salmon topped with the fresh avocado salsa.

This grilled salmon with avocado salsa is a flavorful, low-carb dish that’s packed with healthy fats and proteins. The refreshing salsa enhances the richness of the salmon, providing a perfect balance of flavors. It’s a simple yet elegant meal that’s both diabetes-friendly and full of nutritious ingredients.

Mexican Cauliflower Rice with Spicy Shrimp

This vibrant dish combines cauliflower rice with spicy shrimp, offering a low-carb, flavorful alternative to traditional rice-based meals. The bold spices and the tenderness of shrimp pair perfectly with the light, cauliflower rice, making it an ideal meal for diabetics who crave a hearty, satisfying dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• ¼ tsp cayenne pepper (optional for extra spice)
• 1 medium head cauliflower, grated or riced
• 1 medium bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lime, cut into wedges
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine shrimp with olive oil, chili powder, paprika, cumin, cayenne pepper (if using), salt, and pepper. Toss to coat evenly and set aside for 10 minutes.
2. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the cauliflower rice, bell pepper, onion, and garlic. Sauté for 5-7 minutes until the cauliflower rice is tender and the vegetables are softened.
4. Season the cauliflower rice with salt and pepper to taste.
5. Return the shrimp to the skillet, toss gently to combine, and cook for another 1-2 minutes.
6. Serve with a squeeze of lime juice and garnish with fresh cilantro.

This Mexican Cauliflower Rice with Spicy Shrimp is a zesty, low-carb dish that’s packed with protein and flavor. The cauliflower rice provides a light base that allows the shrimp and spices to shine. It’s a quick and easy dish that satisfies both flavor and nutrition needs, making it a perfect choice for a diabetic-friendly meal.

Mexican Chopped Salad with Grilled Chicken

This vibrant salad combines fresh vegetables, grilled chicken, and a tangy lime dressing, making it a refreshing and nutrient-packed option for a Saturday meal. Full of fiber, protein, and healthy fats, it’s both low in carbs and rich in essential nutrients, making it ideal for managing blood sugar levels.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• 4 cups mixed greens (such as romaine, spinach, or arugula)
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the chicken breasts with olive oil and season with chili powder, cumin, salt, and pepper.
3. Grill the chicken for 6-8 minutes per side, or until fully cooked. Let the chicken rest for 5 minutes before slicing it into thin strips.
4. In a large bowl, toss the mixed greens, cucumber, bell pepper, red onion, tomatoes, avocado, and cilantro.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
6. Drizzle the dressing over the salad and toss to coat evenly.
7. Top the salad with the sliced grilled chicken and serve immediately.

This Mexican Chopped Salad with Grilled Chicken is a light and satisfying dish, perfect for a Saturday meal. The fresh vegetables and grilled chicken provide a hearty combination, while the lime dressing adds a zesty kick. It’s a refreshing, low-carb salad that keeps your blood sugar balanced and your taste buds satisfied.

Spicy Chicken Tacos with Cabbage Slaw

These spicy chicken tacos are a delicious and low-carb alternative to traditional tacos. By using grilled chicken with a smoky spice blend and pairing it with a crunchy, refreshing cabbage slaw, this dish is both satisfying and diabetic-friendly. The cabbage slaw adds a refreshing contrast to the smoky chicken.

Ingredients:

• 1 lb chicken breast, grilled and sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• ¼ tsp cayenne pepper
• Salt and pepper to taste
• 4 low-carb tortillas
• 2 cups shredded cabbage
• ½ cup shredded carrots
• ¼ cup red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tbsp olive oil (for slaw)
• Fresh cilantro for garnish

Instructions:

1. Season the chicken with chili powder, paprika, cumin, cayenne pepper, salt, and pepper. Grill the chicken for 5-6 minutes per side or until fully cooked. Slice the chicken into thin strips.
2. In a large bowl, combine the shredded cabbage, carrots, and red onion. Add apple cider vinegar, lime juice, and olive oil. Toss well to coat, and season with salt and pepper.
3. Warm the low-carb tortillas in a skillet or microwave.
4. Assemble the tacos by adding sliced chicken to each tortilla and topping with the cabbage slaw. Garnish with fresh cilantro.
5. Serve immediately with a squeeze of lime if desired.

These spicy chicken tacos with cabbage slaw are a bold and flavorful dish that’s both low-carb and diabetic-friendly. The chicken provides a protein-packed base, while the slaw offers a crisp, tangy contrast. This meal is a fun and healthy way to enjoy tacos without the excess carbs.

Mexican Chicken and Vegetable Soup

This comforting Mexican-inspired chicken soup is loaded with lean protein, fresh vegetables, and spices, making it a nutritious and satisfying meal. It’s perfect for a cozy Saturday night, especially for those seeking a heartwarming dish that won’t spike blood sugar levels.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can diced tomatoes (14 oz), no added sugar
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 lime, cut into wedges

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic and sauté until softened, about 5 minutes.
2. Add the zucchini, corn, and diced tomatoes to the pot, followed by the chicken broth. Stir in the cumin, chili powder, paprika, oregano, salt, and pepper. Bring the soup to a simmer.
3. While the soup simmers, cook the chicken breasts in a separate skillet over medium heat until fully cooked (about 6-8 minutes per side). Shred the chicken with two forks and add it to the soup.
4. Simmer the soup for an additional 10-15 minutes to allow the flavors to meld.
5. Serve the soup garnished with fresh cilantro and lime wedges on the side.

This Mexican chicken and vegetable soup is a hearty, warming meal that’s perfect for a low-carb, diabetic-friendly diet. Full of lean protein, fiber, and a variety of colorful vegetables, it’s both comforting and nutritious. The lime and cilantro add a fresh finishing touch to this flavorful dish.

Avocado and Black Bean Salad

This refreshing salad combines creamy avocado with fiber-packed black beans and fresh vegetables, creating a balanced and satisfying dish that’s perfect for a light Saturday lunch or dinner. It’s a great option for diabetics, offering healthy fats and protein without a lot of carbs.

Ingredients:

• 1 can black beans (15 oz), drained and rinsed
• 2 ripe avocados, diced
• 1 small red bell pepper, diced
• 1 small cucumber, diced
• ¼ cup red onion, finely chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the black beans, diced avocado, bell pepper, cucumber, and red onion.
2. Drizzle with lime juice and olive oil, and sprinkle with cumin, salt, and pepper.
3. Toss gently to combine all ingredients.
4. Garnish with fresh cilantro and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This avocado and black bean salad is light, refreshing, and full of healthy fats and fiber. It’s a great option for anyone looking for a simple, nutritious, low-carb meal that won’t compromise on flavor. The creamy avocado and the slight tang from the lime juice balance out the richness of the beans, making this a satisfying salad for any occasion.

Mexican Spaghetti Squash Bowls

For a low-carb version of a classic Mexican bowl, this recipe uses spaghetti squash as a substitute for pasta. The squash has a mild flavor that perfectly complements seasoned ground turkey, black beans, and fresh toppings, creating a healthy and filling dish that’s ideal for a Saturday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 can black beans (15 oz), drained and rinsed
• ½ cup diced tomatoes
• ¼ cup fresh cilantro, chopped
• ½ cup shredded cheese (optional)
• 1 avocado, diced
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add the ground turkey and season with cumin, chili powder, garlic powder, salt, and pepper. Cook until the turkey is browned and fully cooked.
4. Add the black beans and diced tomatoes to the skillet, and stir to combine. Cook for another 3-4 minutes until heated through.
5. Once the spaghetti squash is done, use a fork to scrape out the flesh, creating spaghetti-like strands.
6. Divide the squash into bowls and top with the seasoned turkey and black bean mixture.
7. Garnish with fresh cilantro, avocado, and shredded cheese, if desired. Serve with a squeeze of lime.

These Mexican Spaghetti Squash Bowls are a creative and healthy way to enjoy the bold flavors of Mexican cuisine without the carbs. The spaghetti squash acts as a great base for the savory turkey and black bean mixture, and the fresh toppings bring extra flavor and texture to the dish. It’s a delicious, low-carb meal that satisfies without spiking blood sugar.

Note: More recipes​ are coming soon!