SPAGHETTI SQUASH TACO BOATS RECIPES

TACO SPAGHETTI SQUASH BOATS RECIPE - EATINGWELL

Taco Spaghetti Squash Boats Recipe - EatingWell image

Spaghetti squash stuffed with ground turkey taco filling, pico de gallo and chopped avocado is a fun alternative on family taco night. This recipe is sure to please the kids (omit the spices if your children are sensitive to spices) and perfect for a family dinner.

Provided by Hilary Meyer

Categories Healthy Spaghetti Squash Recipes

Total Time 45 minutes

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
1 pound ground turkey
1 cup chopped onion
3 cloves garlic, minced
1 medium tomato, chopped
4 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon salt, divided
¼ cup prepared pico de gallo or salsa, plus more for serving
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 cup shredded Mexican cheese blend
1 cup chopped romaine lettuce
1 avocado, chopped

Steps:

Preheat oven to 450 degrees F.
Heat oil in a large skillet over medium heat. Add turkey, onion and garlic; cook, stirring and breaking the turkey up with a spoon, until no longer pink, 5 to 7 minutes. Add tomato, chili powder, cumin and 1/4 teaspoon salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in pico de gallo (or salsa).
Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the flesh is tender, 40 to 50 minutes.)
Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining 1/4 teaspoon salt and stir to combine. Place the shells on a baking sheet and fill with the squash mixture. Top with cheese. Bake until heated through and the cheese is melted, 10 to 15 minutes. Serve, topped with lettuce, avocado and more pico de gallo (or salsa), if desired.

Nutrition Facts : Calories 552.9 calories, CarbohydrateContent 28 g, CholesterolContent 115.1 mg, FatContent 38.5 g, FiberContent 9 g, ProteinContent 29.6 g, SaturatedFatContent 10.6 g, SodiumContent 643.2 mg, SugarContent 10.1 g

TURKEY TACO SPAGHETTI SQUASH RECIPE - SKINNYTASTE

Turkey Taco Spaghetti Squash Recipe - Skinnytaste image

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.

Provided by Gina

Categories Dinner

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 20

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)
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

Steps:

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 Facts : ServingSize 1 boat, Calories 218.5 kcal, CarbohydrateContent 16 g, ProteinContent 20 g, FatContent 10 g, CholesterolContent 63.5 mg, SodiumContent 522 mg, FiberContent 3.5 g, SugarContent 5 g

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