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.
Turkey Taco Spaghetti Squash Boats
Out of all my spaghetti squash recipes, this taco version is def in my top 3! 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 this Spaghetti Squash with Beef Ragu, and these Spaghetti Squash Lasagna Boats.
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.
How To Make Taco Spaghetti Squash Boats
- Start by roasting the spaghetti squash. This will give you the best results for taste and texture.
- While it roasts, whip up my go-to turkey taco meat made from scratch, no seasoning packets.
- Then finish it with freshness. Pico de gallo brightens the whole dish up!
Variations:
- Feel free to swap the turkey for beef, chicken or even impossible beef to make it meatless.
- Add your favorite taco toppings – sour cream, black beans, jalapenos, you name it!
- Refrigerate leftovers for up to 4 days.
More spaghetti squash recipes:
- Spaghetti Squash Primavera
- Spaghetti Squash Enchilada Boats
- Spaghetti Squash “Mac” and Cheese
- Beef and Mushroom Ragu with Spaghetti Squash
- Spaghetti Squash Lasagna Boats
Turkey Taco Spaghetti Squash Boats
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
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!
Delicious recipe! I’ll definitely be making this again!
Wondering if you eat the skin? Or just the insides? I want to make this but I usually only eat the insides. As a boat I’m wondering if you can eat the whole thing since it’s roasted. Thanks in advance for any help!
These are absolutely one of my favorites. And if anyone is lookin for a way to speed this up….cook those spaghetti squash in the instant pot. Cut in half, take out the seeds, add a cup of water and set that baby to high pressure and 11 minutes!
How many personal points is this
Delicious!! And so easy to prepare. Just checking the calorie count … 218.5 per serving is that correct?
Should be!
Pulled out a favorite recipe of yours to make for dinner tonight. Every time I make it, I wonder why we don’t make it more often – so good!! Now with the new WW program I am going to have to refigure my Skinnytaste recipes. I use so many of them. They are an integral part of my healthy eating lifestlyle.
Thank you for sharing your gift of creating healthy recipes and also for your meal plan.s
Thanks Patti!
These are sooo good. Do you think I can remove the squash , make and freeze individual servings to heat in a microwave?
I found this recipe several years ago after a particularly heavy spaghetti squash harvest. It is a real favorite! My husband always asks me to make this when harvest time rolls around. I heartily recommend!!