Spaghetti Squash Taco Boats
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
2
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Calories
670 kcal
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Course
Main Course
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Cuisine
Mexican
Spaghetti Squash Taco Boats
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Taco Spaghetti Squash Boats are stuffed with ground turkey, diced tomatoes, avocado, and lots of cheese! They have tons of flavor and are so easy to make.
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Ingredients
- 1 spaghetti squash , 2-3 pounds
- 1 pound ground chicken/turkey
- 1 tablespoon olive oil
- 3 tablespoons taco seasoning
- 8 ounces diced tomatoes , canned
- 1/4 cup yellow onion , diced
- 1/2 cup taco Cheese , finely shredded
Toppings
- cooked corn
- avocado
- fresh cilantro
- pickled onions
- lime
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Instructions
- Preheat the oven to 400° F. Using a sharp knife, carefully poke holes around the spaghetti squash and microwave it for 5 minutes. Let it cool for 5 minutes before carefully slicing it open lengthwise (it will be very hot!). Scoop out the seeds and dispose.
- Place the spaghetti squash flesh side down on a rimmed baking sheet with 1/4 cup of water and bake for 25-30 minutes. Remove the spaghetti squash from the oven, flip it over and let it cool for a few minutes before using a fork to pull the strands from the squash boats. Transfer the spaghetti squash strands to a mixing bowl and set aside.
- While the squash is baking, heat a large non-stick skillet on medium-high heat with 1 tbsp of olive oil. Add the onion and ground chicken to the skillet. Cook until the chicken has browned and is fully cooked through, crumbling it as you go, drain the excess fat. Sprinkle the taco seasoning over the chicken.
- Add the diced tomatoes to the skillet with the chicken, reduce the heat to medium-low and mix until fully combined and tomatoes are warm. Transfer the ground chicken and tomatoes to the large mixing bowl with the squash strands. Toss until fully combined and divide the mixture between both squash boats. Divide the shredded cheese between each squash boat and bake for 5-10 minutes, or until the cheese is melted.
- Add your favorite toppings and serve! I topped mine with corn, pickled onions, cilantro, avocado, and a squeeze of lime juice.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Nutrition Information
Show Details
Calories
670kcal
(34%)
Carbohydrates
42g
(14%)
Protein
50g
(100%)
Fat
36g
(55%)
Saturated Fat
12g
(60%)
Cholesterol
222mg
(74%)
Sodium
728mg
(30%)
Potassium
1971mg
(56%)
Fiber
9g
(36%)
Sugar
18g
(36%)
Vitamin A
1248IU
(25%)
Vitamin C
24mg
(27%)
Calcium
344mg
(34%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 42g | 14% |
| Protein | 50g | 100% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 222mg | 74% |
| Sodium | 728mg | 30% |
| Potassium | 1971mg | 42% |
| Fiber | 9g | 36% |
| Sugar | 18g | 36% |
| Vitamin A | 1248IU | 25% |
| Vitamin C | 24mg | 27% |
| Calcium | 344mg | 34% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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