Spaghetti Squash Burrito Bowls

So good and so easy!  Here's how you do it...

Ingredients:

• 1 medium spaghetti squash (or larger if you're really hungry - we had leftovers)

• 1/2 lb. lean ground beef or ground turkey (you could totally omit this if you wanted to make it vegetarian)

• 1 small onion, finely chopped

• 2 garlic cloves, crushed

• 1 can of black bean beans, drained & rinsed (I only used 1/2 can)

• 1 can of corn, drained and rinsed (I only used 1/2 can)

• 2 tbsp. diced canned chilies or jalapeños (or to taste)

• 1 medium/large tomato diced

• 1/4 cup green onions, finely chopped

• 1 bag of Mexican cheese, shredded

• 1 packet of taco seasoning (I used about 1/2 of it but you can go by taste)

• 1 avocado for garnis

Steps:

1. Cook spaghetti squash as you regularly would at 400 degrees (if you don't cook it much, here's is a simple how-to: http://bit.ly/1KCFuwt)
2. While squash is baking, cook ground turkey and saute onions, and garlic in one pan
3. Once onions are translucent and turkey is cooked, add beans, corn, tomatoes and chilies to pan and mix together
4. Once squash is baked, remove from oven and scrape off the flesh, reserve the empty skins (they will be the bowls) and add the cooked squash to the pan with meat, beans, corn, onions, etc and mix all together
5. Season everything with taco seasoning (to taste)
6. Sprinkle 1/2 the cheese into pan and mix in evenly, turn off heat
7. Spoon the filling mixture (squash, meat, cheese, beans, etc) into each of the empty squash skins (aka bowls), top with the rest of the cheese
8. Place filled skins back into the 400 degree oven and bake for 6-8 mins, until cheese is melted
9. Remove from oven and top with slices avocado and green onions (we had Tapatio and/or Pepper Plant to garnish with as well)
10. Serve and enjoy!