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 Friendly
Paleo
Slow Cooker Recipes
Kid Friendly
Dairy Free
Pressure Cooker Recipes
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.
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. 😉
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 🙁
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+
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!
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 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!
This was fantastic. I will definitely make it 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!
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.
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!