Recipe

		Turkey Taco Spaghetti Squash Boats
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

3 small spaghetti squash, 24 oz

1 lb ground turkey

1 tsp garlic powder

1 tsp cumin

1 tsp kosher salt

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp oregano

1/2 small onion, minced

2 tbsp bell pepper, minced

1/2 cup water

8 oz canned tomato sauce

1/2 cup shredded mozzarella

1/2 cup shredded sharp cheddar cheese

2 cups salsa

Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork. Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with salsa and serve immediately