Turkey Taco Spaghetti Squash Boats

20 90 517
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 15 min 6
Turkey Taco Spaghetti Squash Boats
Health Highlights


3 squash Spaghetti squash (small squashes)
1 spray (about 1/3 second) Olive oil cooking spray
454 gm Ground turkey, lean
1 tsp Garlic powder
1 tsp Cumin
2 1/4 tsp Kosher salt
1 tsp Black pepper
1/2 tsp Chili powder
1/2 tsp Paprika
1/2 tsp Oregano, dried
1/2 small White onion (minced)
1/2 cup chopped Red bell pepper
1/2 cup Water
1/4 can(s) (16 oz) Tomato sauce, canned
3/4 cup shredded Mexican cheese blend
1 cup chopped Tomato
1/4 cup Green onion (chopped)
1/4 cup Cilantro (coriander) (chopped)
1/2 medium pepper(s) Jalapeno pepper (minced)
2 tbsp Lime juice (fresh)


Preheat oven to 400°F 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 1 tsp salt and 1 tsp black 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 garlic powder, cumin, 1 tsp salt, chili powder, paprika and oregano and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

In a medium bowl, combine the tomato, scallion, cilantro, jalapeno, lime juice and 1/4 tsp salt for the quick pico de gallo. 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. Spoon1/2 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 Facts

Per Portion

Calories 517
Calories from fat 174
Calories from saturated fat 58
Total Fat 19.4 g
Saturated Fat 6.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 5.2 g
Cholesterol 72 mg
Sodium 1283 mg
Potassium 1352 mg
Total Carbohydrate 68 g
Dietary Fiber 11.0 g
Sugars 2.8 g
Protein 23.1 g

Dietary servings

Per Portion

Meat 0.8
Milk Alternative 0.3
Vegetables 17.9

Energy sources