Turkey Taco Spaghetti Squash Boats
User Reviews
4.9
Turkey Taco Spaghetti Squash Boats
Description
Turkey Taco Spaghetti Squash Boats balance the tender, naturally sweet strands of baked spaghetti squash with a hearty ground turkey filling infused with Mexican-inspired spices such as cumin, chili powder, and paprika. The turkey is browned and combined with tomato sauce, minced onion, and bell pepper, then simmered to meld the flavors. Baking the squash halves face down before scooping creates the perfect tender base. Once filled and topped with shredded Mexican cheese, the boats are briefly baked again to melt the cheese and heat through.
The result is a low-carb alternative to traditional taco dishes, showcasing the spaghetti squash's stringy texture resembling noodles mixed with a savory meat sauce. The fresh pico de gallo adds a crisp, tangy contrast when served alongside. This dish works well as a main course for lunch or dinner.
Preheating the oven properly and roasting the squash until fork-tender ensures the ideal texture. The recipe includes using calorie-conscious ingredients, with options to omit cheese to suit dietary needs. Adjust seasoning to taste and serve warm for the best flavor and texture.
Ingredients
- 3 spaghetti squash 24 oz each, small
- 1 cup tomato chopped
- olive oil spray form
- 1/4 cup scallion chopped
- 1 lb ground turkey 93% lean
- 1/4 cup cilantro chopped, fresh
- 1 tsp garlic powder
- 1/2 jalapeño (minced)
- 1 tsp cumin
- 2 tablespoons lime juice fresh
- 1 tsp kosher salt
- 1/4 teaspoon kosher salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 onion minced, small
- 2 tbsp bell pepper (minced)
- 1/2 cup water
- 4 oz tomato sauce 1/2 can, canned
- 3/4 cup Mexican cheese omit for W30, part-skim shredded blend
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2185 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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