Tex Mex Spaghetti Squash

     Spaghetti Squash is vastly becoming so versatile that why not push for a taco flair!? Hello Tex Mex Spaghetti Squash.  You will be amazed at how wonderful the strands take on any flavor you pair them with, so not surprising this turned out to be fabulous!!!  Spaghetti Squash is so easy to make, and even more simple to fill.  Use your imagination and create to your hearts desire, but for tonight it's a Fiesta!  Ole'  ;)

Ingredients for 6~
1 Spaghetti Squash, halved and seeded with strands removed
1 Tablespoon EVOO
1 Yellow Onion, diced
1 Tablespoon chopped jarred Garlic
Dash Cayenne
1 pound 99%  fat free ground Turkey
1 Taco spice packet
1/2 cup water
1 15oz can Black Beans, drained
Garnish with Cheddar Cheese, Roma Tomato, Salsa, Green Onion, Avocado, and Sour Cream

     Cut Squash in half length wise, scraping all seeds and strands, place face down in foil lined cake pan and bake at 375 for an hour.  Remove and let cool 10 minutes, flip and fluff strands from sides.  Meanwhile as Squash is baking, add EVOO to skillet and then add Onion, Garlic, and Cayenne til golden brown.  Add ground Turkey til cooked thru, drain fat and add Taco Packet, 1/2 cup water, and Black Beans~bring to low simmer til fully incorporated and juices boiled down.  Fill Squash boats with Taco Meat and then any of the Garnish that you desire.  Enjoy  ;)