Spaghetti Squash Taco Bowl
Cook the Spaghetti Squash in a crock pot on high for 3-4 hours or low-medium for 6-8 hours. If you can pierce it easily with a knife or fork, it's done. Using a skillet, cook the meat thoroughly on stove top. Drain, put back into skillet, and add all the veggies and taco seasoning. Make sure to drain the liquids out of the cans before adding to the skillet. Put some of that liquid into a tubberware container first in order to save the portions of veggies not used (for example, the other 1/4 of corn I didn't use I stored in the refrigerator to use in a later recipe). Cook the meat and veggie mix on low-medium while you cut open the squash lengthwise. Make sure to use oven mits and cut it open in a bowl (it is hot and liquid can drain out when cutting open). Take out the seeds and fluff the squash with a fork (don't forget those edges!). Put half the meat-veggie mixture on each piece of squash, sprinkle cheese over the top, broil on HIGH for 3-4 minutes. Plate it and enjoy!