Spaghetti Squash Taco Bake

1 large spaghetti squash
1 tablespoon olive oil
1 pound ground meat, turkey, beef, or chicken
3 tablespoon gluten free taco seasoning
1 cup grape tomatoes, halved
1 cup sweet corn kernels
½ cup yellow onion, chopped
1 cup shredded cheese
fresh cilantro

Pre-heat your oven to 400°F. Place your spaghetti squash halves on a baking sheet, insides facing up. Drizzle with the olive oil and bake for approximately 40 minutes until the center is tender. Allow to cool.

While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked. Once cooked, drain any grease out and add the taco seasoning, tomatoes, corn, and onion and cook for 2-3 minutes or until the veggies have softened slightly.

Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half. The result will be noodle-like strands of squash. Transfer the spaghetti squash to the skillet with everything else.

Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted. Enjoy!