Taco Spaghetti Squash Boats

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  6 lbs Squash, Spaghetti
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  3 tsp Olive oil

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

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  1.5 tsp 1 1/2 teaspoons kosher salt
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  0.8 tsp 3/4 teaspoons ground black pepper
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  1 lbs Ground Turkey, 99% Lean
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  1 Green Onion (Scallion)(100g)
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  1 Bell Pepper(119g)
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  1.5 tbsp Chili powder
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  2 tsp Garlic powder
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  2 tsp Paprika, Smoked
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  0.5 tbsp Cumin, Ground
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  15 oz Beans, Black, Canned, Drained
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  14 oz Canned Diced Tomatoes
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  0.8 cup Cheddar Cheese

Instructions

1. 1Halve the spaghetti squash lengthwise, scoop out seeds, brush cut sides with olive oil, and place cut-side down on a baking sheet. Roast at 400°F for 35–40 minutes until the flesh is tender and easily pierced with a fork. Remove from oven and set aside to cool until handle-able, about 10 minutes.
2. 2While squash cools, heat 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 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 the 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. 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 before serving.