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Google Announces Shut Down Of Its Google Hire

The Google Cemetery will soon have an addition, as the search engine has disclosed that it is all set to shut down its services Google Hire which is a job application tracking system that was launched two years back. The Hire was developed with a focus to simplify the hiring process along with a workflow that integrated things like searching for applicants, providing feedback about potential hires in to Google’s G Suite and scheduling interviews.

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Mexican Spaghetti Squash Meal-Prep Bowls

Set yourself up for a week of super-satisfying lunches with these south of the border-style meal-prep bowls. We took one of our favorite recipes, Mexican Stuffed Acorn Squash (see Associated Recipes) and repurposed the filling into a tasty topping for low-carb spaghetti squash. The Mexican-inspired seasoning blend adds a lot of flavor easily, and a sprinkle of fresh cilantro and queso fresco finishes the dish.

Nutrition Profile
  • Egg Free
  • Nut-Free
  • Soy-Free
  • Gluten-Free
  • Healthy Aging
  • Healthy Immunity
  • Low Carbohydrate
  • Low Sodium

Ingredients
  • 1 (2½ to 3 pound) spaghetti squash, halved lengthwise and seeded 
  • 1 tablespoon canola oil, divided 
  • 1 pound 93%-lean ground turkey 
  • ¾ cup chopped green bell pepper 
  • ½ cup chopped onion 
  • 1¼ cups cubed yellow summer squash 
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained 
  • 1¼ teaspoons salt-free chile-lime seasoning blend, such as Mrs. Dash Fiesta Lime Seasoning
  • ½ teaspoon salt 
  • ¼ teaspoon crushed red pepper (optional) 
  • 8 tablespoons crumbled queso fresco 
  • 3 tablespoons chopped fresh cilantro
Preparation
Prep - 30 m
Ready In - 30 m
  1. Place spaghetti squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes; set aside to cool. 
  2. Meanwhile, heat 1½ teaspoons oil in a 10-inch nonstick skillet over medium heat. Add ground turkey; cook, crumbling with a wooden spoon, until browned and cooked through. Transfer to a plate and set aside. 
  3. Add the remaining 1½ teaspoons oil to the pan; heat over medium heat. Add green pepper and onion; cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Add summer squash; cook, stirring, just until the squash is tender, about 3 minutes. Stir in the turkey, tomatoes, chile-lime seasoning, salt and crushed red pepper (if using); heat through. 
  4. Scrape the squash flesh from the shells with a fork; divide among 4 single-serving containers (about 1 cup each). Top each with 1¼ cups of the turkey mixture, 2 tablespoons queso fresco and one-fourth of the cilantro. 
  5. Seal the containers and refrigerate for up to 4 days. To reheat, vent the lid and microwave on High until steaming, 2½ to 3 minutes.
  • To make ahead: Refrigerate for up to 4 days.

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Nutrition Information
  • Serving Size: 1 meal-prep container
  • Per Serving: 338 calories; 16 g fat(5 g sat); 5 g fiber; 25 g carbohydrates; 28 g protein; 45 mcg folate; 76 mg cholesterol; 12 g sugars; 0 g added sugars; 1,223 IU vitamin A; 51 mg vitamin C; 167 mg calcium; 3 mg iron; 538 mg sodium; 710 mg potassium
  • Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings: 1½
  • Exchanges: 5 vegetable, 3 protein, 1½ fat

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