Spaghetti Squash Taco Boats 🌮

• 3 small Spaghetti Squash (1-2.5 lb each)
• olive oil cooking spray
• 1 lb. ground turkey
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. ground coriander
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 cup minced red onion
• 1 - 4.5 oz. can diced green chiles, drained
• 1/2 cup tomato sauce (1/2 of a 8 oz. can)
• 1/2 cup water
• 3/4 cup reduced fat shredded Mexican blend cheese

Toppings:

• Pico de Gallo
• Avocado 
• Sour Cream
• Sliced black olives
• Pickled jalapenos

Preheat oven to 400F.  Line a large baking sheet with parchment paper.

Take all stickers off the squash and cut them each in half lengthwise.  Please be careful!  This requires some muscle and a very sharp knife! Use a spoon to remove seeds and soft yellow strands.

Spray the insides of the squash with olive oil spray and season with salt and freshly ground black pepper.

Place the squash cut side down on the baking sheet and bake for one hour, until the flesh can easily be pierced with a fork.  Set aside to let cool slightly.

Meanwhile, heat a large skillet over medium heat and spray with olive oil cooking spray.  Add the turkey to the pan and cook until browned breaking it up with a wooden spoon.  Add the garlic powder, cumin, salt, chili powder, coriander, paprika and oregano and stir to mix well.  Add the onion, diced green chiles, tomato sauce and water to the pan.  Stir to mix well.  Cover and simmer on low for 20 minutes.  Keep warm until ready to use.

When the squash has cooled enough to handle, use a fork to scrape the "spaghetti" stands inside the squash.   Spoon 1/2 cup of meat sauce into each squash.

Sprinkle with cheese.  Return pan to the oven and bake until cheese is melted, about 5 minutes.

Top with your favorite taco toppings, such as pico de gallo, avocado, sour cream, olives, jalapenos, etc.

Enjoy!!   Yields 6 yummy taco boats! 🌮 🌮 🌮 🌮 🌮 🌮