|10 min||40 min||4|
|1 squash||Spaghetti squash (medium)|
|1 1/2 tbsp||Extra virgin olive oil|
|454 gm||Ground turkey, extra lean (Ground)|
|1 medium pepper(s)||Red bell pepper (diced)|
|1 tsp||Chili powder|
|1 1/2 tsp||Cumin|
|1 1/2 tsp||Oregano, ground|
|1 tsp||Garlic powder|
|1/4 tsp||Sea salt, fine|
|1/4 cup||Red onion (finely diced)|
|1 medium||Tomato (diced)|
|1/2 avocado(s)||Avocado (cubed)|
|1/4 cup||Cilantro (coriander) (chopped)|
|1/2 fruit||Lime (sliced into wedges)|
Heat spaghetti squash for approximately 5 minutes in the microwave. Cut in half and scoop out the seeds. Place the squash with the skin face down inside a crockpot. Brown the turkey as stated above and put mixture inside spaghetti squash. Cook on low for 4 to 6 hours, or HIGH for 2-3. Before serving, use a fork or bear claws to shred spaghetti squash.
Use black beans instead of ground meat.
Refrigerate in an air-tight container up to 2 days. Reheat before serving.