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 can tomato sauce
- 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 Friendly
Paleo
Slow Cooker Recipes
Kid Friendly
Pressure Cooker Recipes
One Pan
Keto Recipes
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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.