Spaghetti Squash Taco Boats

By Jennifer

4 Person

50 Minutes

365 Calories

I love meals like these spaghetti squash taco boats. You get a giant portion, yet it’s still under 400 calories (woo-woo!). Plus, there are less than 10 ingredients in this easy recipe. With less than 10 ingredients, healthy spaghetti squash taco boats make an easy + tasty dinner!

Ingredients

1/2 cup shredded cheddar cheese (optional)
1 lime, juiced
1/4 cup finely diced red onion
1 1/2 cups chopped tomatoes
2/3 cup water (according to taco seasoning directions; if using homemade seasoning skip or use a few spoonfuls)
1 packet taco seasoning (preferably lower sodium; if gluten-free or dairy-free be sure to look for clearly labeled variety OR make your own)
1 pound ground turkey
2 tsp. olive oil
2 spaghetti squash, smaller-medium sized (about 4 pounds each)

Method

01

Preheat oven to 375 degrees. Slice both spaghetti squash in half. Scoop out and discard the seeds. Rub the olive oil on both the inside and outside of the squash, then place cut side down on a baking sheet. Bake for 40-50 minutes, or until a fork easily pierces the outside skin of the squash.
02

Meanwhile, brown ground turkey in a skillet over medium-high heat. Stir in taco seasoning and water (add the amount of water called for on taco seasoning directions) and cook for another few minutes, until the mixture has thickened and all the meat is well coated. Remove from heat.
03

In a bowl, mix tomatoes, onion, and juice of the lime to create an easy salsa. Set aside for a moment.
04

When spaghetti squash has finished cooking, let cool for a few minutes. Then take a fork and scrape down the inside of each squash, creating long strands of “spaghetti”.
05

Divide the ground turkey, salsa, and cheddar evenly among the four halves. Enjoy!

Related Tags

Turkey Recipes

Ground Turkey Recipes

Spaghetti Squash Recipes

Spaghetti Squash Taco Boats

3.5

( By Jennifer )

01 Information

Grade easy
Serving 4 servings
Calorie 365 Kcal
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

1/2 cup shredded cheddar cheese (optional)

1 lime, juiced

1/4 cup finely diced red onion

1 1/2 cups chopped tomatoes

2/3 cup water (according to taco seasoning directions; if using homemade seasoning skip or use a few spoonfuls)

1 packet taco seasoning (preferably lower sodium; if gluten-free or dairy-free be sure to look for clearly labeled variety OR make your own)

1 pound ground turkey

2 tsp. olive oil

2 spaghetti squash, smaller-medium sized (about 4 pounds each)

03 Method

Step 1

Preheat oven to 375 degrees. Slice both spaghetti squash in half. Scoop out and discard the seeds. Rub the olive oil on both the inside and outside of the squash, then place cut side down on a baking sheet. Bake for 40-50 minutes, or until a fork easily pierces the outside skin of the squash.

Step 2

Meanwhile, brown ground turkey in a skillet over medium-high heat. Stir in taco seasoning and water (add the amount of water called for on taco seasoning directions) and cook for another few minutes, until the mixture has thickened and all the meat is well coated. Remove from heat.

Step 3

In a bowl, mix tomatoes, onion, and juice of the lime to create an easy salsa. Set aside for a moment.

Step 4

When spaghetti squash has finished cooking, let cool for a few minutes. Then take a fork and scrape down the inside of each squash, creating long strands of “spaghetti”.

Step 5

Divide the ground turkey, salsa, and cheddar evenly among the four halves. Enjoy!

04 Author