Taco spaghetti squash boats

1. Preheat oven to 400F. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of squash with the olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 mins or until the flesh easily pierces with a fork.

2. Meanwhile, brown the meat in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water, tomato sauce and tomato paste and cover Simmer on low for about 20 mins.

3. Combine the ingredients for the quick pico de gallo in a med bowl. Set aside in fridge until ready to eat.

4. Once squash is cool enough to handle, use a fork to scrape the inside so the strands appear (need to scrape from side to side not lengthwise). Spoon meat on top of the scraped strands in each squash bowl. Top with cheese and transfer them to the oven and bake another 5 mins until the cheese has melted. Remove from the oven and top with the pico de gallo and any other toppings you desire.