Spaghetti Squash Taco Boat

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Ingredients:

• 2 medium spaghetti squash
• 1 lb ground beef or turkey
• 1 tbsp taco seasoning (homemade or store-bought)
• 1/2 cup water
• 1 bell pepper (any color), diced
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 ripe avocado, diced
• Sour cream for garnishing
• Olive oil
• Salt and pepper to taste
• Optional garnishes: chopped cilantro, lime wedges, sliced jalapeños

Instructions:

1. Preheat the Oven and Prepare Squash:

   • Preheat your oven to 400°F (200°C).
   • Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
   • Place the squash halves cut-side down on a baking sheet lined with parchment paper.
   • Roast in the preheated oven for about 40-50 minutes, or until the inside is easily shredded with a fork but still holds its shape.

2. Cook the Taco Meat:

   • While the squash is roasting, heat a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it up into small pieces as it cooks.
   • Drain any excess fat, then stir in the taco seasoning and water. Bring to a simmer and let cook for another 5-7 minutes, until the mixture has thickened and is flavorful. Set aside.

3. Prepare the Bell Peppers:

   • In another skillet, sauté the diced bell peppers in a little olive oil until they are just tender. Season with a pinch of salt and pepper. Set aside.

4. Assemble the Taco Boats:

   • Once the spaghetti squash is cooked, remove from the oven and let cool slightly. Using a fork, gently fluff and scrape the strands to create a “spaghetti” texture, but leave them inside the shell.
   • Spoon the taco meat evenly among the squash halves, followed by the sautéed bell peppers.
   • Sprinkle the shredded cheese over the top of each filled squash half.

5. Broil the Squash:

   • Place the stuffed squash halves back into the oven and broil for 3-5 minutes or until the cheese is melted and bubbly.

6. Garnish and Serve:

   • Top each squash half with diced avocado and a dollop of sour cream.
   • If desired, garnish with chopped cilantro, a squeeze of lime, or sliced jalapeños for an extra kick.
   • Serve hot as a delightful, low-carb meal that captures all the taco flavors you love!

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