Ingredients
72ozspaghetti squash,(3 small)
olive oil spray
1lbground turkey,93%
1tspgarlic powder
1tspcumin
1tspkosher salt
½tspchili powder
½tsppaprika
½tsporegano
½small onion,minced
2tbspbell pepper,minced
½cupwater
4oztomato sauce,(½ can)
¾cuppart-skim Mexican cheese blend,shredded, omit for Whole 30
1cuptomato,chopped
¼cupscallion,chopped
¼cupfresh cilantro,chopped
½jalapeno,minced
2tbspfresh lime juice
¼tspkosher salt
Preparation
Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper (or two if they don’t fit).
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 the turkey in a large skillet, breaking it into smaller pieces as it cooks. When no longer pink, add the dry seasoning and mix well.
Add the onion, pepper, water, and tomato sauce, and cover. Simmer on low heat for about 20 minutes.
Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon a scant ½ cup of meat inside each squash bowl.
Top each with 2 tablespoons of cheese and transfer them to the oven and bake for another 5 minutes, until the cheese is melted.
Remove from the oven, top with pico de gallo, and serve immediately.
