Taco Spaghetti Squash Boats

Taco Spaghetti Squash Boats

7 Reviews
From: EatingWell.com, July 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1 cup shredded Mexican cheese blend
  • 1 cup chopped romaine lettuce
  • 1 avocado, chopped

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. 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 ¼ teaspoon salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in pico de gallo (or salsa).
  3. 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°F oven until the flesh is tender, 40 to 50 minutes.)
  4. Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining ¼ 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.
  • To make ahead: Prepare turkey filling (Step 2) up to 2 days ahead and refrigerate. Reheat before continuing.

Nutrition information

  • Serving size: ½ stuffed squash half
  • Per serving: 553 calories; 38 g fat(11 g sat); 9 g fiber; 28 g carbohydrates; 30 g protein; 104 mcg folate; 115 mg cholesterol; 10 g sugars; 0 g added sugars; 2,750 IU vitamin A; 18 mg vitamin C; 312 mg calcium; 4 mg iron; 643 mg sodium; 936 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value), Calcium (31% dv), Vitamin C (30% dv), Folate (26% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ vegetable, 3 fat, 3 medium-fat protein, 1 high-fat protein

Reviews 7

April 15, 2019
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By: foodfiend
This was quite good, will probably make it again because it’s a different way to make spaghetti squash. I added black beans, corn, omitted the ground turkey, spiced it up more, and added some minced canned chipotle in adobo for smoky heat. I didn’t refill the squash shells, but put the filling into a casserole dish; reheated in the microwave instead of baking. After scooping onto a plate, I drizzled with thinned sour cream, added the avocado, some fresh chopped tomatoes, cilantro, and crushed blue corn chips. I used a 3-1/2 pound spaghetti squash. This made enough for 4 good-sized servings plus 2 lunch servings, and the leftovers were great!
March 31, 2019
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By: Deb Mullen-Walters
I was excited to see a Mexican recipe using spaghetti squash. I loved this meal but changed a little. I used ground beef and added a can of corn and can of beans and a can of Mexican festival Rotel. I also added more spices (Jane's crazy salt, chili powder, cumin and oregano). I did not bake it, but I toped the meat mixture with lettuce, tomato, & salsa. I had chips and guacamole on the side.
March 28, 2019
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By: BuffaloBon
I have to agree with Erin, it lacked flavor. It would've been better had I skipped the squash altogether. I really like spaghetti squash, but this was just plain weird.
January 30, 2019
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By: Alicia
YUM! Next time I will add some cilantro though...
January 25, 2019
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By: Erin Pfaff
Lacked flavor. Was also disappointed that EatingWell included this in a low-cal meal plan - splitting a spaghetti squash in half implies 2 servings, but we read afterward that it's actually 4 servings, so we had overaten. What the heck are you supposed to do - cut the squash in fourths?? Leave half in the squash for tomorrow? Makes no sense.
January 06, 2019
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By: Pat Hanneman
We skipped the oven, and arranged the taco filling in a bowl. Resembles texas chile (without beans). Good. Will cook again.
December 31, 2018
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By: Steve
Made this last night and we loved it! So simple and satisfying! I recommend fresh jalapeno peppers (diced) added to the pan with the squash to add some extra flavor!
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