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!
