Spaghetti Squash Low-Carb Taco Bowl

Ingredients

• 1 large spaghetti squash
• 2 tsp. olive oil
• 1-2 tsp. chili powder
• 1 tsp. Spike Seasoning
• Freshly ground black pepper to taste
• 1 tsp. + 1 tsp. olive oil, as needed
• 1 medium onion, chopped
• 1 lb. lean ground beef
• 2 T Kalyn's Taco Seasoning
• 1 can diced green chiles with juice
• 2 cups water
• 1 can olives, drained and cut in half lengthwise
• 1-2 medium avocados, chopped
• 1 T fresh-squeezed lime juice, to toss with avocado
• 1-2 cups chopped cherry tomatoes
• 1 cup grated cheese
• Sour cream
• Salsa

Directions

1. Set the oven to 400F/200C. Coat a large baking sheet with non-stick spray or olive oil. Slice the spaghetti squash lengthwise into fourths, then scoop away the seeds and loose fibers. Rub or brush the cut sides with olive oil, then sprinkle with chili powder, Spike Seasoning, and black pepper.
2. Bake the squash for about 60 minutes, until a fork pulls the flesh into strands without much effort. If you prefer, the spaghetti squash can be prepared in a slow cooker, an Instant pot, or the microwave instead.
3. As the squash cooks, warm 1 tsp. olive oil in a large frying pan. Stir in the chopped onion and cook over medium-high heat for about 3-4 minutes, just until it begins to take on a little color.
4. Put the ground beef into the same pan, adding more oil if the pan needs it. Cook until the beef is well browned, crumbling it with a turner as it cooks, or use an old-fashioned Potato Masher to make quick work of breaking it up. Stir in the Spike Seasoning and Kalyn's Taco Seasoning, and continue cooking a couple minutes more.
5. Add the diced green chiles with their juice and 2 cups water, then stir everything together. Reduce the heat so the mixture barely simmers, and leave it to cook while the squash finishes roasting. The goal is for most of the water to cook off while a small amount of liquid remains in the pan, since that sauce will seep into the squash in the bowls. If the pan dries out sooner than expected, add more water as it simmers.
6. While the meat is on the stove, chop the tomatoes, drain the olives and halve them lengthwise, then cut up the avocados and toss them with the lime juice.
7. Take the spaghetti squash out of the oven once it has lightly browned and the strands loosen easily with a fork. Cool it for a few minutes so it is more comfortable to hold, then scrape the strands away from the peel with a fork and discard the peel.
8. Portion the spaghetti squash into four bowls. Spoon one-fourth of the saucy meat over each bowl, then add grated cheese, tomatoes, olives, and avocado.
9. Bring sour cream and salsa to the table so each person can add them as desired.
10. For a Paleo version, leave off the cheese and do not serve it with sour cream.