• Heat oven to 425°F. Line a large baking sheet with parchment and set aside.
• Cut two acorn squash in half and scoop out all of the seeds. Spray with oil, season with salt and pepper, and place face down on the baking sheet.
• Roast for 30 minutes, then flip and roast for 10-15 more minutes, until they are starting to brown and are easily pierced with a fork.
• While squash is roasting, cook taco meat: Cook turkey over medium heat, tossing in the taco seasoning and breaking it up as you cook. Cook for 10 or so minutes, until cooked through.
• Top acorn squash with ½ cup ground turkey and ⅓ cup shredded cheese.
• Either return to the oven or store for a meal prep lunch or dinner. *Note: you may want to keep the cheese separate until just before serving.

Storage:

• Store in a sealed container in the fridge for up to 4 days.

To re-heat:

• Heat in the microwave on low power for several minutes until squash is heated through in the middle. Add the cheese fresh for ooey-gooey goodness.