Turkey Taco Spaghetti Squash Boats

Name: Turkey Taco Spaghetti Squash Boats
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 3 small spaghetti squash; 1 cup chopped tomato; Olive oil spray; 1/4 cup chopped scallion; 1 lb 93% ground turkey; 1/4 cup chopped fresh cilantro; 1 tsp garlic powder; 1/2 Jalapeño; 1 tsp cumin; 2 tablespoons fresh lime juice; 1 tsp kosher salt; 1/4 teaspoon kosher salt; 1/2 tsp chili powder; 1/2 tsp paprika; 1/2 tsp oregano; 1/2 small onion; 2 tbsp bell pepper; 1/2 cup water; 4 oz canned tomato sauce; 3/4 cup part-skim shredded Mexican cheese blend

User Reviews

4.9

249 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 servings
Calories
2185 kcal
Course
Dinner
Cuisine
American

Turkey Taco Spaghetti Squash Boats

Iris Warren

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These are my favorite new way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo.

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Ingredients

Servings

3 small spaghetti squash (24 oz each)
1 cup chopped tomato
Olive oil spray
1/4 cup chopped scallion
1 lb 93% ground turkey
1/4 cup chopped fresh cilantro
1 tsp garlic powder
1/2 Jalapeño (minced)
1 tsp cumin
2 tablespoons fresh lime juice
1 tsp kosher salt
1/4 teaspoon kosher salt
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp oregano
1/2 small onion (minced)
2 tbsp bell pepper (minced)
1/2 cup water
4 oz canned tomato sauce (1/2 can)
3/4 cup part-skim shredded Mexican cheese blend (omit for W30)

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Instructions

Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!

Nutrition Information

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Serving 1boat Calories 218.5kcal (11%) Carbohydrates 16g (5%) Protein 20g (40%) Fat 10g (15%) Cholesterol 63.5mg (21%) Sodium 522mg (22%) Fiber 3.5g (14%) Sugar 5g (10%)