These turkey taco spaghetti squash boats feature tender roasted spaghetti squash stuffed with taco-flavored ground turkey and spinach, mushrooms, peppers and zucchini, plus cheese and pico de gallo, for a light but filling meal. Low-carb, gluten-free and can be made whole 30 and paleo friendly.

I feel like I have so much to tell you!

But I'm also so excited to share today's recipe so I'm gonna try to keep it short and give you just the highlights:

1. I mentioned on Thursday that my friend went into labor at our girls night. She now has a beautiful, healthy baby boy and they are doing well.
2. M had the daddy-daughter dance at her elementary school on Friday night. They had so much fun dancing and laughing. She came home saying, "Dada's such a good dancer!" Super sweet.
3. Saturday morning she and I had a little shopping outing and it was such a blast. She's kind-of the best/worst shopping buddy because I would try something on and she'd gush, "Mommy, you look SO beautiful in that!" Needless to say, I came home with a few new things
4. We had a family putt-putt outing on Saturday afternoon. J, who is 4, got two back-to-back holes-in-one! ⛳️ It was crazy!
5. I'm headed to California for a few days this week for a blogging conference and I'm so excited to see some friends and learn more about this wild business.

But now, FOOD.

So you guys know I love my spaghetti squash meals, right?

They are such a perfect little vehicle for all kinds of yummy fillings.

I’ve made turkey sausage and kale stuffed spaghetti squash, spaghetti squash with pesto chicken, spaghetti squash with pesto, peas and shrimp and most recently, my southwest vegetarian stuffed spaghetti squash.

I LOVE that I can just eat and eat and eat, forkful after happy forkful, because they are so light and fluffy - and low-carb and low-calorie, too.

So today I’m bringing you my turkey taco spaghetti squash boats that are gonna be a new favorite way to do taco night!

They are made with roasted spaghetti squash with ground turkey and spinach, plus bell peppers, zucchini and mushrooms - so they are FULL of veggies!

I could drool a little just thinking of all the veggie goodness going on with these stuffed squash.

I love adding cheddar cheese to melt down over the top and then serving with pico de gallo and maybe a dollop of Greek yogurt, but you can use any of your favorite taco toppings.

These are naturally gluten-free and low-carb and can easily be made paleo, dairy free and whole30 compliant as well.

(You can also check out my taco stuffed sweet potatoes for another fun twist on taco night.)

A few notes about these turkey taco spaghetti squash boats:

• I cook the ground turkey and vegetables separately so that everyone can serve themselves with each. This also works great if someone wants a vegetarian version of this meal.
• Feel free to swap out any of the veggies and use your favorites. Just cut everything down to about the same size so they all cook at the same rate.
• Similarly, you could substitute ground beef or ground chicken — or use a mix — if that’s what you have on hand.
• You can absolutely add black beans to these spaghetti squash tacos. My husband often does that.
• This is also an easy recipe to halve for a dinner for two.
• I use homemade taco seasoning, but store-bought is fine too.

Also, I included how to roast a spaghetti squash in the recipe card below, but you could also cook it as an Instant Pot spaghetti squash or microwave spaghetti squash.

Whatever is easiest for you!

Taco night or any night, this is a fun, low-carb dinner that the whole family will want to dig into.

Enjoy!

XO,

Kathryn

Love tacos as much as I do? Check these recipes out:

• Healthy chicken taco casserole (Family Food on the Table)
• Slow cooker salsa verde pork tacos (Family Food on the Table)
• Greek chicken tacos (Reluctant Entertainer)
• Thai chicken tacos with spicy peanut sauce (Lauren Kelly Nutrition)
• Roasted cauliflower and chickpea tacos (Two Peas and Their Pod)
• Healthy taco turkey and potato skillet (Family Food on the Table)