Spaghetti Squash Taco Boats

Spaghetti squash has a mild and neutral flavor that pairs well with a mixture of ground turkey and chili powder in this fun, taco-inspired dish.

2 tablespoons canola oil

1 pound ground turkey

1 cup chopped onion

3 cloves garlic, minced

1 medium tomato, chopped 4 teaspoons chili powder 2 teaspoons ground cumin

1⁄2 teaspoon salt, divided

1⁄4 cup prepared pico de gallo or

salsa, plus more for serving

1 (2 1⁄2- to 3-pound) spaghetti squash, halved lengthwise and seeded

1 cup shredded Mexican cheese

blend

1 cup chopped romaine lettuce 1 avocado, chopped

Instructions: Heat the oven to 450 degrees. Heat the oil in a large skillet over medium heat. Add the turkey, onion and garlic. Cook, stirring and breaking the turkey up with a spoon, until no longer pink, 5-7 minutes.

Add tomato, chili powder, cumin and

teaspoon salt. Continue cooking and stirring until hot, 2-3 minutes. Remove from heat and stir in pico de gallo (or salsa).

Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on high until the flesh is tender, 10-15 minutes. Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400-degree oven until the flesh is tender, 40-50 minutes.

Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining teaspoon salt and stir to combine. Place the shells on a baking sheet and fill with the squash mixture. (The shells are there for presentation and are too tough to eat.) Top with cheese. Bake until heated through and the cheese is melted, 10-15 minutes. Serve, topped with lettuce, avocado and more pico de gallo (or salsa), if desired.