Taco Spaghetti Squash Boats
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Unrated
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Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 generous servings
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Calories
322 kcal
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Course
Main Course
Taco Spaghetti Squash Boats
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Healthy Taco Spaghetti Squash Boats stuffed with cheese, ground turkey, and black beans. An easy, filling recipe that everyone will love!
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Ingredients
- FOR THE SQUASH:
- 3 medium spaghetti squash about 2 pounds each
- 3 teaspoons extra-virgin olive oil
- 1 ½ teaspoons kosher salt
- ¾ teaspoons ground black pepper
- For the filling:
- 2 teaspoons extra-virgin olive oil
- 1 pound ground turkey 93% lean or chicken
- 1 bunch scallions about 6, chopped, with white and green parts divided
- 1 red bell pepper cored and chopped
- 1 ½ tablespoons ground chili powder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- ½ tablespoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 can black beans (15 ounces), rinsed and drained
- 1 can fire-roasted diced tomatoes in their juices (14 ounces)
- ¾ cup freshly grated sharp cheddar Monterey jack, cheddar jack, or pepper jack cheese, divided
- For serving: chopped fresh cilantro diced avocado, plain Greek yogurt or sour cream
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Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
- Meanwhile, make the filling: Heat the 2 teaspoons olive oil in a large, deep saucepan over medium heat. Add the ground turkey, all of the white parts and half of the green parts of the green onion, bell pepper, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Cook, breaking up the meat, until it is no longer pink and the vegetables are tender, about 5 minutes. Stir in the black beans and fire-roasted tomatoes. Increase the heat to high and cook until the mixture is thickened and most of the tomato juice has cooked off, about 5 minutes. Taste and adjust seasoning as desired. Stir in 1/2 cup of the shredded cheese.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it’s no longer attached to the walls and makes a “nest.” Divide the taco filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on baking sheets and sprinkle with the remaining cheese.
- Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with any desired toppings.
Notes
- The squash can be roasted and “shredded” up to 1 day in advance. The entire dish can be assembled up to 1 day in advance as well. Bake as directed just before serving.
- Leftovers can be stored in the refrigerator for 4 to 5 days. Reheat in the oven or gently in the microwave. I do not recommend freezing the fully assembled boats, as the spaghetti squash will become mushy.
Nutrition Information
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Serving
1(of 6), without toppings
Calories
322kcal
(16%)
Carbohydrates
18g
(6%)
Protein
29g
(58%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
80mg
(27%)
Sodium
743mg
(31%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6generous servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1(of 6), without toppings | |
| Calories | 322kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 80mg | 27% |
| Sodium | 743mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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