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Taco Spaghetti Squash Boats

  • 35 m
  • 45 m
Hilary Meyer
“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

    • 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

Directions

  • 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.
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