Servings: 4

Bowl: subheading: Bowl:
1 spaghetti squash (at least 4 1/2 lbs.) 1 spaghetti squash (at least 4 ½ lbs.)
1 cup chopped bell pepper 1 cup chopped bell pepper
1 cup chopped onion 1 cup chopped onion
1/4 tsp. garlic powder ¼ tsp. garlic powder
1/4 tsp. onion powder ¼ tsp. onion powder
3/4 tsp. salt ¾ tsp. salt
1/2 tsp. black pepper ½ tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less) 1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin ½ tsp. ground cumin
1/2 tsp. chili powder ½ tsp. chili powder
1 cup chopped tomato 1 cup chopped tomato
1/4 cup chopped fresh cilantro ¼ cup chopped fresh cilantro
 
Guacamole: subheading: Guacamole:
4 oz. (about 1/2 cup) mashed avocado 4 oz. (about ½ cup) mashed avocado
1/4 cup fat-free plain Greek yogurt ¼ cup fat-free plain Greek yogurt
1 tsp. lime juice 1 tsp. lime juice
1/4 tsp. garlic powder ¼ tsp. garlic powder
1/8 tsp. ground cumin ⅛ tsp. ground cumin
1/8 tsp. chili powder ⅛ tsp. chili powder

Directions: subheading: Directions:
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with ½ inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)
Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.
Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, ¼ tsp. salt, and ¼ tsp. black pepper. Mix well. Re-cover to keep warm.
Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining ½ tsp. salt, and remaining ¼ tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.
Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.

*Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.  *Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add ¼ cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.