Taco Spaghetti Squash Boats

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  Squash, Spaghetti(907g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 1/2 teaspoons kosher salt
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  3/4 teaspoons ground black pepper
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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)
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  Green Onion (Scallion)
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  Bell Pepper
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  Chili powder(23g)
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  Garlic powder(10g)
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  Paprika, Smoked(10g)
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  Cumin, Ground(8g)
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  1/2 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Beans, Black, Canned, Drained(425g)
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  Canned Diced Tomatoes(397g)
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  Cheddar Cheese(180g)

Instructions

1. 1Preheat oven to 400°F. Halve the spaghetti squash lengthwise, scoop out seeds, brush cut sides with olive oil, and place cut-side down on a baking sheet. Roast for 35–40 minutes at 400°F until the flesh is tender and easily pierced with a fork. Remove from oven, set aside to cool until handle-able (about 10 minutes), then reduce oven temperature to 350°F.
2. 2While squash cools, heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon as it cooks for 3–5 minutes until no longer pink.
3. 3Stir in the chopped bell pepper, white and light green parts of the green onions, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Cook over medium heat for 2–3 minutes until the bell pepper begins to soften and spices are fragrant.
4. 4Add the black beans and diced tomatoes (with their juice) to the skillet. Increase heat to medium-high and cook for 5–7 minutes, stirring occasionally, until the mixture thickens and excess tomato liquid reduces by about half. Stir in half of the shredded cheddar until melted.
5. 5Use a fork to scrape and fluff the cooled squash flesh inside each boat, creating a loose nest without detaching from the skin.
6. 6Divide the taco filling evenly among the 6 squash halves, gently mixing it with the shredded flesh using a fork. Arrange filled boats on baking sheets and top each with the remaining shredded cheddar.
7. 7Bake at 350°F for 8–10 minutes until the cheese is bubbly and lightly golden.
8. 8Divide evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating. Top with reserved green onion parts and desired toppings before serving.