Taco Spaghetti Squash Boats

I love this dish! It's the perfect combination of healthy meets comfort food!

It can easily be whole 30 compliant by omitting the cheese too!

It's easy and fun to make....and it's delicious too!

TACO SPAGHETTI SQASH BOATS

INGREDIENTS:

FOR THE SPAGHETTI SQUASH:

• 2 smaller sized spaghetti squash

• 2 tbsp extra virgin olive oil

• 1/2 tsp kosher salt

FOR TACO MEAT:

• 1 tbsp extra virgin olive oil

• 1.5 lbs ground Turkey

• 1/2 cup finely diced yellow onion

• 1.5 tsp kosher salt

• 1/2 tsp black pepper

• 1 [4-ounce] can diced green chiles , undrained

• 2 tbsp tomato paste

• 2 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• 1 tsp ground cumin

• 2/3 cup chicken broth

• 1/2 cup shredded mild cheddar & monterrey jack cheese (omit for Whole30/paleo/dairy-free)

FOR SERVING:

• 1/2 cup pico de gallo

• Cilantro

• 1 lime, cut into wedges

• 1 avocado, sliced Or guacamole

INSTRUCTIONS: preheat oven to 350

Make the Squash:

• Carefully cut spaghetti squash in half, lengthwise.

• Drizzle squash with olive oil and salt and pepper. Turn over and pierce skin of each squash a few times with a fork

• Bake @350 for 30-45 minutes

Make the Taco Meat:

• Meanwhile, heat oil in a large skillet over medium-high heat. Add the Turkey , onion, salt and pepper and cook, breaking up the meat with the edge of a spoon, until the meat is cooked through (or no longer pink), 5 to 7 minutes.

• Add the green chiles, tomato paste, chili powder, cumin, and garlic powder, onion powder, smoked paprika and toss until well combined. Cook, stirring, until the spices are fragrant and toasted, about 2 minutes.

• Slowly pour in the broth to the meat mixture, stirring, until well combined. Cook, stirring often, until liquid has absorbed and thickened a bit, 2-3 minutes. Remove from heat and set aside.

Fill the Boats:

• When the spaghetti squash is cool enough to handle, using a fork, scrape out the squash strands (being careful not to tear the outer skin) and place in a large bowl.

• Add the meat mixture and toss until well combined. Place squash shells onto a parchment lined baking sheet. Evenly distribute the spaghetti squash/meat mixture combination amongst the 4 "boats". Spinkle with cheese (if using), then place  into the oven until the cheese is hot, bubbling, and slightly browned, about 5-15 more minutes.

• Remove from oven and garnish with cilantro, pico de gallo, diced avocado or guacamole and serve with a wedge of lime. Enjoy!