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Taco Spaghetti Squash Boats

Healthy Taco Spaghetti Squash Boats stuffed with cheese, ground turkey, and black beans. An easy, filling recipe that everyone will love!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 generous servings
Calories: 322 kcal
Course: Main Course
Cuisine: American , Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.