Poke the spaghetti squash several times with a knife and microwave whole for 5 minutes. You can skip this step and roast longer, but I like to make the cutting easier, and speed up the roasting process.

Cut off the tougher end with the stem, and then cut the squash in half lengthwise. (You can also cut across the shorter axis if you prefer longer noodles.) Place on a parchment-lined baking sheet, spray with a mist of oil spray and sprinkle liberally with kosher salt and pepper. Flip them face down and roast for 20-25 minutes at 375. If you skip the microwave, roast for about 45 minutes until slightly tender.

Flip them over right after you pull them out so they don’t continue to steam. Using a fork, fluff and pull the squash into strands. You can also cook your squash ahead and use leftovers!

Split your toppings amongst the two halves.  Top each with 100 grams of taco meat, 3 Tbsp salsa, 2 tsp cotija cheese, and 40 grams of cherry tomatoes. Add a little more salt and pepper and bake at 375 for 10 minutes.

Drizzle each half with 1Tbsp lightened up cilantro lime ranch, and finish with avocado and fresh cilantro.  Add a little more optional cotija if you like!