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
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!
So easy and so so delicious! Only thing I do differently is bake my spaghetti squash cut in half but facing up (after removing seeds and innards – weird word but felt appropriate) and brush it with olive oil and some salt and pepper. Roasts it deliciously. Loved this recipe.
Absolute favorite recipe to make! It easily impressed your guests as well. The flavor this recipe has is out of this world!!! Super easy to make too
This recipe was recommended to me by my niece 4 years ago and it is a family favourite. I have made it over and over and over again and recommended it to others over and over and over again. By far one of the best recipes I have come across on any food blog. The fact that it is super healthy, gluten free, Keto, low carb…is just a wonderful bonus! I wouldn’t change a thing or adjust a thing on this recipe (I tend to do that on many recipes). And the pico de Gallo is to die for! I give it 10 ⭐️‘S out of 5!!! The best!!
Loved this…..We’ll make it again for sure!!!!
This is a great recipe, love it but 10 minutes to prep all this? No way, Jose.
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.
I just made this dish & it is outstanding.. Great recipe & very easy to make. Thank you for sharing!
My husband and I love these turkey taco spaghetti squash boats and eat them a lot in the fall and winter months. They are super delicious and make great lunch leftovers for the week!
One of our faves!
I omitted the chili powder (some family members have super sensitive digestive systems) and omitted the cheese from the boats.
I omitted the jalapeno from the pico de gallo and it is all still amazing!!
Love this recipe.
I did add 1/2 cup more water to the meat to simmer – 1/2 cup isn’t enough to simmer 20 minutes. I would have added more any way as I like the juice to go down into the squash.
Looks really delicious! I have to make this soon! 16g of carbs for one boat is a little high for my low carb eating, but I can cut one boat in half for a little less than 8g subtracting the fiber. Definitely doable! I’m excited!
This is absolutely the best dish ever. My husband does the whole 30 and this is clean good healthy eating. I love it and it’s not hard to follow.
I added this to my list of WW favourites! Was wonderful …. Has a hard time finding small quash so used 1 large, & used half as 1 serving …. but followed rest of recipe to the Tee ! Was excellent! Thank You for sharing!
We loved this recipe so much we are making it again for the 2nd week in a row!
I just happened to fine your recipe and I made it this evening. It’s delicious thank you. I will eat this squash more often in all different ways. Very easy to make too!
These were so flavorful!! My new favorite recipe for spaghetti squash! Thanks for sharing!
Try to make this soon
This recipe came up on my FB feed and decided to try it! It was awesome! Never had spaghetti squash before but loved it with the turkey taco meat! I have one question; did anyone else have a problem with the spaghetti squash being watery?
We loved this dish and will be making it again!!!
This has become a regular in our household. We use ground beef, but other than that, follow the recipe exactly. It’s truly marvelous.
Id love to make this but I usually make a spaghetti squash in the slow cooker for the week and leave the shredded inside in the fridge for quick meals. Do you know how much spaghetti squash I would use if I didnt have it right from the boat? 1 cup?
I love Gina’s enchilada boats with shredded chicken and this turkey taco boat has been on my radar for a while. The only problem is I hate ground turkey… so I modified the recipe a little bit and I’m very happy with the results! I mixed 1/2 lb ground turkey breast with 1/2 lb of ground beef and doubled the tomato sauce. Next time, I’ll do 6oz of tomato sauce and add the other half of the diced jalapeño in the turkey for a little more kick. The flavors are excellent as is, but I like a little more heat. When I get really brave, I’ll do strictly turkey.
I just made this and it is DELICIOUS! I was super nervous because it was my first time making spaghetti squash but it turned out perfect! The taco meat is so tasty and flavorful and I can’t wait to try spaghetti squash with other things!
Meant to leave 5 stars not 4!
One of my favorites! Full of flavor and so easy to make! Leftovers freeze great! Having a portion fr dinner as I write this review- lol
Amazing recipe!!! Thank you!!
So easy and delicious!
This was amazing! My wife who doesn’t like spaghetti squash loved it.
Wow, this is a 10!!! I’m not a big squash fan, but this is one of your best recipes yet, and we like a lot of them!!!
These are so delicious that my daughter has asked for these for her next birthday party! One question; I can’t seem to find this recipe (and some others) in either of your two cookbooks. Will there be a third cookbook on the way with this recipe (and others)? Thanks so much!
Hi there! I love your recipes! I just made this for dinner and am doing weight watchers and when I added this recipe into the app it says that it is 5 points rather then the 4 that you have calculated? I was just wondering about it, thank you!
Hi Chelsea! Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
I cut in half, took out seeds and pressure cooker for 6 minutes! Easy
Love this recipe, yum, yum!! How to substitute with tofu for vegetarian guests?
This is a great recipe, but was lacking the spices for a toco feeling! Love the turkey meat but in stead of using the various spices, have used 1 packet of taco mix and followed the water on the package. Followed with the remaining recipe and was great!
I cook my spaghetti squash in the microwave, just to keep heat out of house till late fall and winter months
Gina, what is a good sub for oregano? We have a family allergy. Thanks!
Marjoram? Basil or thyme maybe?
Love your recipes. Why not microwave the spaghetti squash?
I tried tonight and it was Awesome. First time eating spaghetti squash. I used taco seasoning and 3/4 can rotel. Delicious. So filling.
I fixed this tonight and it was one of the best we have had in a long time! The flavor was awesome and the texture great also! I have to really watch what I cooked being my husband has diet issues with his health and this was something he would like again!
Great! 🙂
This was AMAZING. Just got done eating this for supper and me and my boyfriend both were so surprised at how good this was. The slight sweetness from the squash really compliments the saltiness of the tomato and pico. Just loved this dish and will be making again. Thanks!
Could you put a pdf area somewhere so that we can jump to a site to print out the ingredients, recipe etc.
The Saturated fat it doesn’t say how much, only the total fat, I’m on weight watchers and it requires calories, saturated fats, sugar & protein
I found you could easily do an 8oz can of tomato sauce to make it more saucy. I only used 2 spaghetti squash cause I liked to load mine up with the turkey meat.
I googled how to do the spaghetti squash before and found it was easiest to poke holes along the center (where you’re going to cut it) and then put it in the microwave for 5 minutes. It makes it a lot easier to cut once it’s moist.
I absolutely love this!!! It’s quick and delicious!!! I’ve bought both your books and I’m always trying something different!! Thank you!
I had this for supper tonight. It was so good!! Yummy! I loved it.
The squash went well with the turkey taco mixture. Loved the pico de gallo too,
I haven’t made this recipe in a while. So De-Lish! I use ground chicken breast, not much into ground turkey/chicken. Everything else the same! Great for left overs.
I’m going to try cooking in my air fryer
I tried this recipe for Sunday dinner and I can not tell you how easy and delicious it was I just can’t believe it. So delicious thank you
Its not a under 30 minute meal… It takes 50 minutes to bake the squash….
It’s not tagged as a quick meal, time states 1 hour. 🙂
Made this tonight what is the amount of meat you put on the squash….
Gina, I don’t understand the serving size. The recipe says it is 6 servings, but the serving size is one boat. Please confirm that 1/2 a squash with all ingredients is how many smartpoints.
3 Spaghetti Squash cut in half =6 , then divide the meat into the 6 bowls and you have 6 servings, it’s delicious and keeps well in the fridge for at least 5 days
Hello. May I use butternut squash instead and is it as healthy as using this squash?
This was so easy to make and delicious! A must try and I will be making this again for sure. Thank you for sharing The recipe.
Making this tonight and my boyfriend doesn’t like spaghetti squash. He also doesn’t worry about the health factor of his food just if it is delicious. What would be a good thing to put it on top of? I was thinking Rice
Im not a big fan of peppers is there anything that you think might be a good substitute?
Hi,
This looks amazing, but I want to get the serving size correct. Would 6 servings use 3 spaghetti squashes?
I just cook turkey with a good salsa. Very filling.
I made these for my family and we ate the meat over sweet potatoes, instead of spaghetti squash. It was delicious. Thank you!
I’ve made this several times,and love it. However, I can not find a way to simply print the recipe w/o logging in to something,or doing back flips. I’d like to just print it,that’s all. rj
Anyone try reheating in microwave? We make these all the time and always reheat extras in the oven. But this week I’d love to take leftovers to work and we only have a microwave… any tips???
These were so good! My husband said, “I would eat these again!”. That’s saying something because he’s not real adventurous. We both agreed that this would be something to serve guests. Yummy and healthy!
AWESOME recipe!! My Dad is on a low sodium diet. I did not add the salt and used no sodium tomato sauce and he LOVED IT!! Thank you Gina for a recipe that can be made heart healthy and has flavor!!!
Glad he enjoyed it Jean!
Made these last night and the whole family loved them! I took a leftover to work for lunch today and everyone came by to ask me what I was eating and could not believe how good it smelled and looked. Thank you for another great recipe!
You’re welcome!
How did you reheat at work??? I’d love to take my leftovers for lunch. We have microwave and toaster oven…
I made these yesterday & LOVE them. They are amazing.
This has become one of my favorites. I followed the recipe but didn’t make the pico which I love but ran out of time…didn’t need it. It freezes well btw.
Definitely can’t wait to try these. I’m always looking for new ideas & recipes for Weight Watchers. Do you know how these freeze? Are they easy to zap in the Microwave if I take them to work after frozen? It’s all about the planning. Thanks! 🙂
This recipe is SO GOOD! My husband doesn’t even like spaghetti squash but he LOVED this dish! We love ANYTHING taco!!! Thanks Gina!
I made this last night – – fantastic! I have the other half for lunch today.
Great!
Excellent recipe, didn’t have any ground turkey so I used ground pork instead. Most definitely a keeper.
This recipe was delicious! The taco seasoning is SO flavorful, not to mention this was my first time trying spaghetti squash and it was amazing! I’m so happy I found your website! Thank you!
You’re welcome!
We made these last night and they were TO DIE FOR!!! This is going in the rotation for sure! My husband and I could not stop saying “THIS IS SO GOOD” with every bite. : ) It’s just the two of us (our son didn’t want any) so we decided to make the turkey mixture and only one squash. Then, when we want leftovers this week we will reheat the turkey and make the squash fresh again in the oven. Thought that would taste better than reheating in microwave, but if anyone has had a good experience reheating leftovers in the microwave please let me know as I’d love to bring it to work for lunches! Gina, this one is a hit!
🙂
Gina, have you yet tried preparing the squash in the Instant Pot? I’ve read about people cooking it this way, but wonder about it coming out right to make the boats.
Yes I have, but for this recipe I think roasting is best so it’s not so watery.
Just tried this recipe today and it was absolutely delicious. I was actually surprised that the spaghetti squash went so well with the meat. I kind of missed the tortilla but I know this is much better for me. Thanks for the great recipe Gina!
You’re welcome! 🙂
These were unbelievably delicious! Even my husband loved how filling they were, full of flavor, but not calories. We will definitely make them again!
Should the tomatoe sauce say an 8oz can. At supermarket and don’t see 4oz cans. Should I use half or was that a misprint. Thanks for the help.
Sorry it’s a half can.
Thank you.
Going to try subbing Boca meat for ground turkey. Has anyone tried this?
Any ideas how to make this with the bigger squash?
I figured it out. I used two 3 pounders and put 3/4 cups of meat in each and same amount of everything else. Upped the Weight watcher points but not by much. Everyone liked it done exactly like the recipe with the exception and making it 4 servings instead of 6.
I have been unable to find squash that small. Smallest I can find is about 3 pounders. Went to every grocery store in town!
It is not the first recipe I tried from your site and I am never disappointed. Tonight I made your dish and it was delicious! Thank you. We really enjoyed the freshness given by the Pico De Gallo. I used only one big spaghetti squash and put everything in a oven dish so it was a big boat for our family of 4 🙂 I did not have some Mexican cheese in hand so I used a mixed of fresh grated cheese.
This may be a dumb question…. Do you actually eat the outer skin part of the spaghetti squash? I have only ever eaten the inside “spaghetti” part, so I never knew the outer part was edible.
No, just the inside. There are no dumb questions 🙂
I made this the other night. It was a hit! I topped with a little avocado and plain yogurt mixed with lime and chilli. (Which adds 2 smart points)
Yum!
I’m wondering if you tried adding in black beans or corn?
Oooo, I am doing this tonight. Black beans and corn go with everything! 😉
These were to die for.
So delicious and filling.
I have and love both your cookbooks. I am on WW and your recipies are a great help.
Thank you! Glad you enjoyed it!
It really is great for WW. I recommend this site to everyone I know who’s on WW
Amazing recipes!
delicious – thank you for the inspiration!
Greetings from Switzerland
My household is doing the Whole30, and we just finished our first week! With three adults eating three meals every day, I needed to find recipes that I can make with leftovers that my toddler would also eat. This was easy to adjust the recipe to fit in the program, and I was able to prep most of it in advance. Skinnytaste for the win- again! Thanks for your healthy, tasty food Gina. You rock!!!
Barbara, just making sure that you know that if you click on the green W (Whole 30) on the blog it will give you Whole 30 recipes. 🙂
That’s where I found this gem! I have shared your site with all my WW and Whole30 friends so they can eat smart and healthy!
🙂
This was one of your best yet! My boyfriend was a little skeptical about tacos without tortillas, but he didn’t even miss them. This is a new favorite! Also, we subbed ground chicken, which worked equally well!
Another fantastic recipe! Made this last night for dinner, delicious!
I made these tonight. Once again you scored big, Gina. . You certainly kept in mind that we eat with our eyes first on this one. I read that substitution of ground beef was acceptable so I subbed 96% lean beef. I also like red onion in my pico instead of green onion. These are my only admissions to cheating on your colorful, tasty recipe. It was pleasing to all the senses and a real calorie bargain. Thank you!
YUM
Hi Gina,
When will you be coming out with Thanksgiving recipes? I’m ready to plan!!! 🙂
Go to the seasonal recipes tab on the blog, then click holiday, then Thanksgiving. 🙂
These were awesome!!!!
My squash is in the last few minutes till dinner, I felt I must come back to let you know that there is one thing that must be done before doing anything,and that is piercing the squash,and micro it UNTIL you can move on to the first step of slicing it down the middle. Unless of course your handy w/a buzz saw….lol. It took me about 15 micro minutes to be able to slice the squash down the middle to divide. I can tell already this is going to be just fab. Thanks Gina,as always a great idea for good healthy food.
I put it I’m the over whole . I use a Ice Pick to poke holes . Cook it for around 1hrvor until you see the outside bottom start to turn brown . Then take it out . Cut in half and remove the Sears . Then roast it before putting everything thing in it .
Have you (or anyone reading this) ever frozen spaghetti squash? I live alone, and am terrible at doing the math of shrinking recipes. This sounds DELICIOUS and I’d love to make it and freeze the rest of the servings!
I have not, sorry.
I had no luck with freezing spaghetti squash. Came out soggy and I threw it out.
I have made the recipe and froze half of it for another meal. I cooled it, wrapped it in foil and put it in the freezer. I defrosted it and then reheated it in the foil in a pan in the over. Delicious.
Is there any way to make part of this before and then do the meat part later? Would you recommend possibly cooking the squash and then using the fork to make the strands, and then just reheating with the ground turkey later?
Sure that would work.
I want to try this but 6 servings is too much for me and I’m not a huge fan of frozen/reheated spaghetti squash. I think I will make the meat and divide it by 3 (for 2 servings each); then freeze the meat. Then I will be ready to roast a fresh squash at a later date and add the mixture.
🙂
That’s what I was thinking as well. I haven’t tried reheated spaghetti squash, but was dubious…
I may just do this for one spaghetti squash. But that filling looks awesome… any other uses for it? or quick dinners?
Tacos, lettuce wraps, taco salad…endless possibilities!
I will definitely be trying this! By the way I bought your cookbook! Fantastic!
Thanks!
Thank you for the recipe. Would it be alright if you replace turkey with beef?
Sure!
Spaghetti Squash are god’s gift to those who don’t feel like doing dishes! 😉
I LOVE all your recipes – thanks for all the wonderful meals we’ve enjoyed!
Note for spaghetti squash. You don’t need to scrape with a fork to get the shreds, just use a soup spoon! Works exactly like the fork and it gets done faster! Try it next time.
I came to your site today needing last minute dinner inspiration, and as usual, you didn’t disappoint! Going to try these tonight! The squash at our store was bigger (2.5lbs), so I am doubling the meat. The points are low enough, I can “afford” the bigger helping! Looking forward to it, thanks!
Gina, Would you share your favorite brands of shredded cheeses please. I’m finding some have coatings of something on them,and don’t melt well…also the ‘extra’ whatever they put in them. This is when I don’t shred myself. Thanks a lot. rj
Your best bet is to shred your own! Cheaper, doesn’t have the coating, and for the amount of cheese in this recipe (less than a cup) really won’t take longer.
Any tips for cutting the squash…the last time I tried, I almost broke my knife-LOL!
You can actually roast them whole! I just put mine on a baking sheet whole and roast at 425 for an hour. Super easy to cut after that.
AWESOME Thank you!! I didn’t know you could do that.
If you cook ANY squash hole make sure you pierce the skin like you would a whole potato. You don’t want exploding food all over the inside of the oven & potentially you also! Leaves a very nasty burn!
There is an excellent video on YouTube on how to slice one without cutting your arm off!
Use a pumpkin carving knife ????
I prick it with a fork and put it in the microwave for approx 7 to 10 min depending on your microwave and when I take it out it cuts in have very easy.
I just used a really big and sharp knife. I used the tip to pierce it and then worked it down. I’m a total wimp with no arm strength but I was able to do it!
Pumpkin carver
I usually poke holes and microwave it for 5 minutes. It softens it and makes it easier to cut! You can cut to cooking time to 40-45 minutes then
I cut in half, took out seeds and pressure cooker for 6 minutes! Easy
Best way to reheat these? Oven or microwave? Since it makes 6 servings it will be great to take to work for lunch but I wasn’t sure how to reheat. Can’t wait to try this one.
Oven would be my top choice, but if they were thawed and you wanted to take to work the microwave should work fine.
Stupid question but do you add the cooked squash you scraped out into the turkey mixture?
You scrape it but keep it in the shell, then add the meat.
Made this for dinner tonight after seeing it on the site earlier today. Incredible!!! Thank you for all the amazing recipes!
You actually turned me to spaghetti squash with your cheesy spinach squash – one of my favorites! This looks delicious and I will definitely be trying! Thanks for all your wonderful recipes!