Spaghetti Squash Taco Boats

Ingredients:

• 1 whole spaghetti squash, seeded
• 1 1/3 cups seasoned ground turkey, cooked (1 Tablespoon garlic powder, 1 Tablespoon cumin, 1 Tablespoon chili powder, 1 Tablespoon oregano, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon pepper)
• 6 Tablespoons salsa of choice
• 1/2 cup cherry tomatoes, cut in half
• 4 teaspoons cotija cheese
• 1/4 of an avocado, chopped
• Cilantro to taste
• Olive oil for cooking
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375 F.
2. On the spaghetti squash, poke holes around it with a knife or a fork. Cut off the tougher end with the stem, and then cut the squash in half lengthwise. On a baking sheet, line it with parchment paper and add the squash. Spray with some olive oil and add some salt and pepper. Flip the squash face down and roast it for 40 to 45 minutes.
3. While the squash is cooking, make the ground turkey. Add some olive oil into a skillet and add in the ground turkey with all of the spices listed. Cook until the turkey is fully cooked through. 
4. Once the squash is done cooking, take them out of the oven, flip them over and fluff up with a fork and pull the squash into strands.
5. Add the ground turkey into the two halves, top with cotija cheese, salsa, cherry tomatoes and more salt and pepper to taste. Add bake into the oven for about 10 more minutes.
6. Take them out of the oven and let cool before eating. 
7. Serve and enjoy!

Nutrition Facts:

Serving Size: 1/2 squash

Calories: 369

Carbohydrates: 34 g

Fat: 14 g

Fiber: 8 g

Protein: 30 g