Turkey taco spaghetti squash boats
These turkey taco spaghetti squash boats are loaded with veggies and your favorite taco toppings for a light but filling dinner!
Yield: 4 servings
Ingredients
- 2 medium spaghetti squash
- 1 lb. ground turkey (I use 93% lean)
- 3 tablespoons taco seasoning, divided
- 2 teaspoons extra-virgin olive oil
- 1 medium bell pepper, chopped
- 1 medium zucchini, chopped
- 1 (8 oz.) container button mushrooms, chopped
- 3 cups fresh baby spinach
- Salt and black pepper
- 1 cup shredded cheddar cheese
Optional toppings:
- Greek yogurt/sour cream, salsa or pico de gallo or fresh diced tomatoes, avocado, chopped cilantro, etc.
Instructions
- Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. (You may need two baking sheets.)
- Carefully cut each spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, you can microwave each squash for about 5 minutes to soften it.)
- Place each squash half, cut side down, on baking sheet.
- Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. You’ll be able to tell by pushing on the outside or putting a fork into the inner strands of the inside of the squash if it’s tender.)
- Meanwhile, cook the ground turkey in a large skillet over medium heat. Use a spatula to break the turkey into small pieces as it cooks. Cook until no pink remains and turkey is completely cooked then add 2 tablespoons of taco seasoning and stir well to mix. (You can add a splash of water to help the seasoning mix stick to the turkey if your pan is dry.)
- While the turkey cooks, heat oil in another large skillet over medium heat.
- Add the pepper, zucchini and mushrooms and saute until almost tender, about 5-7 minutes. Add spinach and stir until it’s wilted down, another 2-3 minutes. Season with remaining 1 tablespoon of taco seasoning.
- Once the spaghetti squash is cooked and cool enough to handle, use a fork to pull the spaghetti shreds from the inside of each squash half. Be sure to leave a little bit around the outside so the squash keeps its shape.
- Season each spaghetti squash half with a little salt and pepper. Divide the ground turkey and veggies among each of the spaghetti squash then top each with ¼ cup of cheese.
- Return to the oven and cook for another 5-10 minutes, until the cheese is melted and everything is warmed through.
- Serve with any additional toppings and enjoy!
Notes
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.
You can substitute ground beef or ground chicken — or use a mix — if that’s what you have on hand.
Black beans also make a great addition to these spaghetti squash tacos.
I use homemade taco seasoning, but store-bought is fine too.
This is also an easy recipe to halve for a dinner for two.
Nutrition
Serving: 1serving | Calories: 599kcal | Carbohydrates: 40g | Protein: 40g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 994mg | Fiber: 9g | Sugar: 15g
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