Rating: 4.13 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Hilary Meyer
Source: EatingWell.com, July 2018

Gallery

Read the full recipe after the video.

Recipe Summary

active:
35 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

    Advertisement
  • 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.

Tips

To make ahead: Prepare turkey filling (Step 2) up to 2 days ahead and refrigerate. Reheat before continuing.

Nutrition Facts

553 calories; protein 29.6g; carbohydrates 28g; dietary fiber 9g; sugars 10.1g; fat 38.5g; saturated fat 10.6g; cholesterol 115.1mg; vitamin a iu 2749.7IU; vitamin c 18.2mg; folate 104.3mcg; calcium 311.9mg; iron 3.7mg; magnesium 80.9mg; potassium 936mg; sodium 643.2mg; thiamin 0.2mg.
Advertisement

Reviews (8)

8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/31/2018
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! Read More
Rating: 3 stars
03/28/2019
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. Read More
Rating: 5 stars
01/06/2019
We skipped the oven and arranged the taco filling in a bowl. Resembles texas chile (without beans). Good. Will cook again. Read More
Advertisement
Rating: 4 stars
04/16/2019
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! Read More
Rating: 3 stars
01/25/2019
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. Read More
Rating: 5 stars
03/31/2019
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. Read More
Advertisement
Rating: 4 stars
02/14/2021
Pretty good recipe. I was also confused about the four servings. So now I have the innards to have in bowl to eat by itself, I suppose. A couple of more spices would benefit this dish. But still pretty good. Read More
Rating: 4 stars
01/30/2019
YUM! Next time I will add some cilantro though... Read More