Turkey Taco Spaghetti Squash Boats
These Turkey Taco Spaghetti Squash Boats are my favorite way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo. They are low-carb, keto, whole30 and gluten-free.
I wasn’t sure how these were going to turn out when I thought about this idea, but I know how amazing my spaghetti squash enchilada boats are so I had a feeling these would be good! Turns out, they were even better than I could have dreamed, I am now officially hooked. You can easily make this dairy-free or whole30 by omitting the cheese.
I prefer roasted spaghetti squash to any other method when I have the time. It isn’t as watery as microwaving or using a slow cooker which is perfect for these boats. A few more ways to enjoy spaghetti squash: try my Spaghetti Squash with Beef Ragu, and this Spaghetti Squash Lasagna Boats.
Turkey Taco Spaghetti Squash Boats
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.
Ingredients:
- 3 small spaghetti squash (24 oz each)
- olive oil spray
- 1 lb 93% ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp 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)
For the Pico De Gallo:
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno, minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
Directions:
- 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
Yield: 6 servings, Serving Size: 1 boat
- Amount Per Serving:
- Freestyle Points: 4
- Points +: 6
- Calories: 218.5 calories
- Total Fat: 10g
- Saturated Fat: g
- Cholesterol: 63.5mg
- Sodium: 522mg
- Carbohydrates: 16g
- Fiber: 3.5g
- Sugar: 5g
- Protein: 20g
Vegetarian Meals
Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Kid Friendly
Dairy Free
Pressure Cooker Recipes
Keto Recipes
I made these for dinner tonight with low expectations. My husband and I both gobbled it down and decided this will be our new taco Tuesday dish. So delicious, filling and guilt free. Thank you for sharing!
I found this to be really good and filling. I simmered the filling a few minute longer so it wouldn’t be too watery. I’ll be making again.
We were missing a few ingredients such as green pepper, tomatoes, jalapenos… so I used a half can of Rotel. It tirned.out delicious!! Very easy to make.
These were okay.
Made this last night and it was so delicious! I used grass-fed ground beef instead of turkey and added avocado instead of cheese to cut out the dairy. We were so impressed with how good these tasted.
Love this recipe! It looked so good when I was searching for dinner ideas, but I didn’t have several of the ingredients on hand. I didn’t have tomato sauce, so I substituted a small can of paste with 1 can of water, as well as half a can of fire-roasted tomatoes. I also added a cup of diced yellow, red, orange, and green peppers to the meat. I didn’t have squash, but I pan-fried polenta slices to serve under the meat mixture, and it turned out great! Love the flavors in this recipe, and I can’t wait to try with shredded chicken and the Pico next time!
Made this with leftover cooked turkey breast. Used a pre-made taco seasoning & a jar of pasta sauce I had open. Added a can of corn to mixture. My family all loved. My hub& I dressed up with chipotle hot sauce and some fresh avocados. Kids raved about this! Gluten free too.
Great!
I loved this! I did substitute a can of flavored diced tomatoes with habenero and chipotle for the plain tomato sauce..it was really good! Also served it with some rice and was delish! You can kind of twek it to your own tastes.
Like all of Gina’s other recipes, this one does not disappoint. I have just “discovered” spaghetti squash, and this recipe is quick, easy & delicious.
Is there a reason why you use 93% ground turkey in a lot of your recipes? Only ask cause I know using 99% would make it lower WW Freestyle Points!
Just a preference, but you can use 99% as well.
What does “scant” mean?
Scant means “just short of”.
..
This was so good even my husband loved it!
I didn’t take time to read all the comments but just wanted to say you can easily cut the cook time down by microwaving your spaghetti squash. Stab holes in it and microwave 5 minutes, turn 1/4 turn, microwave 5 more minutes, turn 1/4, microwave etc until soft. I dont buy huge ones so mine are usually done by the end of the 3rd microwave round. Handy if you only do one squash like I am tonight since just my husband and I will be eating it.
These are super good and very flexible – tweak it how you like and and it will come out great. I even subbed a small pumpkin for one of the spaghetti squash and it was delicious too!
I’ve never eaten spaghetti squash and was apprehensive about trying the recipe. The meal was amazing! The flavors and textures in this dish go so well together, even my husband, who is a picky eater, loved it. I’ll definitely be making this again.
Several of your recipes call for a 4 oz can of tomato sauce. I don’t think there is such a thing. 8 oz is the smallest I have been able to find. So, should I be using half or is it an error and I should be using 8 oz.?
It’s a half can. Sorry!
This was fantastic. I will definitely make it again.
This was AMAZING! I preferred eating it the day it was made rather than for leftovers the next day, but everything about the dish was extremely tasty. Every piece from the spaghetti squash, the turkey to the pico de gallo was delicious. Hubby approved!
Great recipe! I take the spaghetti squash out of the shells and make a casserole with it. I also used a can of diced tomatoes with onions and chili’s. Added avocoado and sour cream.
this is an amazing recipe, flavorful, healthy! My husband who hates healthy loves it, and even better my mother who doesn’t like my cooking raved about it. Totally easy as well, I am not that big of a cook and it came our really well. seriously A+!! Love your recipes Gina!
this is an amazing recipe, flavorful, healthy! My husband who hates healthy loves it, and even better my mother who doesn’t like my cooking raved about it. seriously A+
Did you know this website stole your recipe and photo and cut out your watermark?
https://www.keyingredient.com/recipes/3562405032/turkey-taco-spaghetti-squash-boats/
Thanks for letting me know 🙁
Wow they did! So sorry ….I hope you let them know.
I found this recipe quite by accident, and I’ve been making it once a week for the past few months. I didn’t have all of the ingredients for the “seasoning”, but I did have a taco seasoning packet on hand, so I used that. It was a huge hit with my hubby, and that’s a win for me! I scaled it down to just one spaghetti squash, and on occasion I switch things up and use shredded chicken breast or ground beef. Also, we are big fans of Alfredo sauce, so I just use some of that instead of the taco seasoning. I made it this evening after I got off work, and from start to finish was 1 hour, so this is very doable on a busy work night. Just play around with it, until you find what works for you and your family. ?
I doubled the recipe for the filling. My son prefers tortillas to spaghetti squash. My daughter and I enjoyed the “boats” and he his tacos. This way, everyone was happy. I found it a little watery. I won’t add water next time and will add heat. It is definitely something I will make again.