- 2 small spaghetti squash
- 1 pound 93% ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 small onion, minced
- 2 tablespoon bell pepper, minced
- 1/2 cup water
- 4 oz can tomato sauce
- 3/4 cup part-skim shredded Mexican cheese blend
- Salt & pepper
- Preheat oven to 400F degrees. 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 meat is brown, 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 tablespoons cheese and transfer them to the oven and bake another 5 minutes. Remove from the oven.
- Garnish with your choice of toppings (I added chopped up tomatoes and avocado to mine!)