Spaghetti Squash Turkey Taco Boats

Lately the craving for a vegetable-heavy meal has been hitting Joe and I both pretty hard. Fresh Market had spaghetti squash on sale so we picked one up, and I decided to make these yummy turkey taco boats! Obviously you can add any number of things to this recipe; tomatoes, jalapenos, peppers, etc. This is just the starting point for a very delicious and clean-feeling dish! One taco boat (half a squash) was enough for a meal for us both!

Recipe after the jump

Ingredients

• 1/2 lb lean ground turkey
• 1 medium spaghetti squash
• 1 packet taco seasoning (or 2 Tbsp of a homemade blend, I make mine from Cayenne, Chili Powder, Garlic Powder, Cumin, Salt, and Pepper.)
• 1 Tbsp olive oil
• 2 Tbsp of a hot sauce of your choice (I used Louisiana Hot Sauce)
• Juice of 1 medium lemon
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup yellow corn, fresh or frozen
• 1/2 cup mexican blend shredded cheese
• 1 Tbsp chopped cilantro
• 1 Tbsp sliced green onion
• 1 ripe avocado for topping

Steps

Begin by cooking the spaghetti squash. Poke holes with a fork all over, then microwave the squash at 70% power in 5-minute increments, turning after each increment. It should only take around 15-20 minutes of cook time for the squash to finish.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add ground turkey and taco seasoning, breaking the meat into smaller chunks as it cooks. Once it is nearly done, add beans, corn, lemon juice, hot sauce, cilantro, and onion. allow to cook until liquid has been absorbed or evaporated and beans are heated through.

Carefully cut squash in half lengthwise and scoop out the seeds, leaving a divot in the halves. Use a fork to begin fluffing the strings of squash out. Scoop half of the turkey mixture into each half of the squash and top each with 1/4 cup of cheese. Microwave each half for 45 seconds to melt cheese. Top with slices of avocado and other preferred toppings. Enjoy!