Taco Stuffed Squash Bowls (Print Version)

# Ingredients:

→ For the Squash

01 - 1 medium to large spaghetti squash (about 1 kg or 2 lbs)
02 - 2 teaspoons olive oil
03 - Salt and pepper to taste

→ Taco Seasoning Blend

04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 2 teaspoons ground cumin
07 - 1 teaspoon smoked paprika
08 - ¾ teaspoon hot paprika
09 - ¼ teaspoon dried oregano
10 - ¾ teaspoon black pepper
11 - 1 teaspoon salt

→ Turkey Filling

12 - 2 tablespoons olive oil for cooking
13 - ½ large white onion, chopped
14 - ½ bell pepper (any color you like), chopped
15 - 1 jalapeño pepper, finely chopped
16 - 500 grams (1 pound) ground turkey or your preferred ground meat
17 - ½ cup fresh cilantro, chopped
18 - ½ to 1 cup pepper jack cheese, shredded (or your favorite melting cheese)

→ Optional Toppings

19 - Sour cream
20 - Fresh avocado slices or guacamole
21 - Your favorite salsa
22 - Diced fresh tomato
23 - Diced fresh cucumber
24 - Sliced green onions
25 - Extra fresh cilantro
26 - Fresh lime wedges

# Instructions:

01 - Start by heating your oven to 400°F. Slice the spaghetti squash in half down its length and use a spoon to scrape out all the seeds and stringy bits. Brush the inside flesh and cut edges with olive oil, then season generously with salt and pepper. Lay the halves cut-side down on a baking sheet lined with parchment paper or foil, and let them roast for 50 minutes until tender.
02 - Once the squash is done roasting, take it out of the oven and carefully flip the halves over. Use a fork to gently scrape the flesh, which will naturally separate into spaghetti-like strands. This loosens it up and gets it ready for the filling.
03 - While the squash is baking, combine all your taco seasoning ingredients in a small bowl—garlic powder, onion powder, cumin, both paprikas, oregano, black pepper, and salt. Mix everything together well and set it aside.
04 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the diced onion and let it cook for about 5 minutes until it softens and turns translucent. Add the bell pepper and jalapeño, cooking for another 2 to 3 minutes until they start to soften.
05 - Add the ground turkey to the pan along with your prepared taco seasoning. Break up the meat as it cooks, stirring now and then, for about 10 minutes or until the turkey is fully cooked through with no pink remaining. Take the pan off the heat and stir in the chopped cilantro.
06 - Spoon the seasoned turkey mixture evenly into each roasted squash half, piling it high. If you end up with extra filling, save it for tacos or a salad tomorrow. Sprinkle the cheese over the top of each stuffed half, then pop them back in the oven for another 10 minutes until the cheese is melted and bubbly.
07 - Pull the stuffed squash from the oven and add whatever toppings you're craving—sour cream, avocado, salsa, fresh tomatoes, cucumber, green onions, more cilantro, or a squeeze of lime. Serve one half per person, or slice each half in two for smaller portions with a side salad.

# Notes:

01 - Depending on how large your spaghetti squash is, you might have leftover turkey filling. Don't toss it! Save it for a quick taco bowl, wrap it in a tortilla, or enjoy it over a fresh salad the next day.
02 - Pepper jack gives a nice kick, but feel free to use whatever cheese you love—cheddar, Monterey jack, or even a Mexican blend all work beautifully.
03 - Leftovers keep well in the fridge for up to 3 days when covered. To reheat, warm them in a 350°F oven for 20 to 30 minutes, or zap them in the microwave until heated through.
04 - The nutrition information provided is an estimate per serving and doesn't include any of the optional garnishes or toppings.

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