Turkey Taco Spaghetti Squash Boats

Ingredients

• 3 small spaghetti squash
• Olive oil spray
• 1 lb 93% 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
• 4 oz canned tomato sauce
• 3/4 cup part-skim shredded Mexican cheese blend
• For the pico de gallo:
• 1 cup chopped tomato
• 1/4 cup chopped scallion
• 1/4 cup chopped fresh cilantro
• 1/2 jalapeno, minced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt

Directions

1. Heat the oven to 400F degrees. Cover a baking sheet with parchment paper, using 2 if the squash halves need more room. Slice the squash lengthwise into halves, then scoop out the seeds and the soft yellow fibers with a spoon. Coat the cut sides with olive oil spray, then season them lightly with salt and pepper. Arrange the squash cut-side down on the prepared baking sheet, and roast for 50 minutes, until a fork slides easily into the flesh.
2. While the squash roasts, cook the turkey in a large skillet, crumbling it into small bits as it browns. Once the meat has lost its pink color, stir in the dry seasonings until evenly distributed. Add the onion, pepper, water and tomato sauce, then put a lid on the skillet. Reduce the heat to low and simmer for about 20 minutes.
3. Stir together the quick pico de gallo ingredients in a medium bowl. Refrigerate it until you are ready to eat.
4. When the squash is cool enough for your hands, drag a fork through the flesh to loosen it into strands. Add just under 1/2 cup of the turkey mixture to each squash bowl. Sprinkle each one with 2 tbsp cheese, return the boats to the oven, and bake for another 5 minutes, just until the cheese melts. Take them out of the oven, spoon pico de gallo over the top, and serve right away.