Spaghetti Squash Tacos

A weird combination but such a delicious dinner on a rainy night.   My friends mentioned this on a walk months ago and it sounded interesting.  Not interesting enough to try for a few months but I am so glad I finally did!  My friend makes it almost weekly.  I can see why.  Such a delicious combination!  

Ingredients:

-Spaghetti squash (I had difficulty finding one which is one of the reasons it took me so long to make it.  No luck at Star or Trader Joe's- I got mine at Market Basket)
-Gluten Free McCormick Taco Seasoning

-1 lb. ground turkey
-Cheddar cheese (I grate my own because store bought grated cheese often includes gluten)
-Sour Cream
-Taco Sides (we often have pickles-Thanks Sue!, black olives, avocados, lettuce, diced tomatoes)

First cook the Spaghetti Squash according to this recipe below (I also added salt and pepper).  It takes about an hour.  About 30 minutes in I started the taco meat preparation and dicing of all the vegetables.

Take the cooked and seasoned taco meat and place inside the cooked spaghetti squash.  Cover with cheese and put back in the oven till the cheese is bubbly.  Use a fork to carve out the spaghetti squash and serve.  Garnish with sour cream and your favorite toppings.  We also served taco shells for our kids but had them try this too.  Rod & I are converts.  We might have even gone back for thirds!  I didn't think to take pictures till the end.  Rod was the one that kept saying he couldn't wait to share the recipe with friends.