Crock Pot Spaghetti Squash Taco Bowls

• Olive oil
• 1 lb. lean ground turkey
• 1 - 24. oz. jar salsa
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. oregano
• 1 spaghetti squash (2 - 3 lbs)

Drizzle a small amount of olive oil in a large skillet and heat over medium heat.  Add the turkey and cook, breaking it up with a spoon, until no longer pink, about 5 minutes.   Season the meat with the salt, garlic powder, cumin, chili powder, paprika and oregano and stir to mix well.  Transfer the meat into the sprayed crock pot and add in the salsa, onion and bell pepper.  Stir to combine.

Wash the outside skin of the spaghetti squash, cut in half and remove the seeds.  Place the squash, cut side down, into the crock pot, pushing it down into the meat/salsa mixture.

Cover and cook on high for 4 hours.

Serve the taco meat inside the halved squash.  Serve with your favorite taco toppings, such as, cheese, sour cream, avocado, etc.

Enjoy!