Name: Taco Spaghetti Squash Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 medium-sized spaghetti squash (each around 2 pounds); 3 teaspoons extra-virgin olive oil; 1 1/2 teaspoons kosher salt; 3/4 teaspoon black pepper; 2 teaspoons extra-virgin olive oil (for filling); 1 pound ground turkey meat (93% lean or use chicken); 1 bunch green onions (about 6, chopped with whites and greens separated); 1 red bell pepper (seeded and chopped); 1 1/2 tablespoons chili powder; 2 teaspoons garlic powder; 2 teaspoons smoked paprika; 1/2 tablespoon ground cumin; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 can black beans (15 ounces, drained and rinsed); 1 can diced tomatoes, fire-roasted (14 ounces, with juices); 3/4 cup sharp cheddar cheese, freshly grated (Montrey jack, cheddar jack, or pepper jack, divided); For serving: chopped cilantro, diced avocado, plain Greek yogurt, or sour cream

Description

Welcome, dear readers! If you’re like me, you’re always on the hunt for a quick solution to busy weeknight dinners. That’s where these delightful Taco Spaghetti Squash Boats come in! This recipe is a scrumptious way to swap out traditional tacos for a healthier twist, without sacrificing flavor. Filled with savory turkey and colorful veggies, they’re not just a feast for the taste buds but also a fun way to get the family involved in dinner prep. So grab your squash, and let’s create something delicious together!

Ingredients

Scale

3 medium-sized spaghetti squash (each around 2 pounds)
3 teaspoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 teaspoons extra-virgin olive oil (for filling)
1 pound ground turkey meat (93% lean or use chicken)
1 bunch green onions (about 6, chopped with whites and greens separated)
1 red bell pepper (seeded and chopped)
1 1/2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
1/2 tablespoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 can black beans (15 ounces, drained and rinsed)
1 can diced tomatoes, fire-roasted (14 ounces, with juices)
3/4 cup sharp cheddar cheese, freshly grated (Montrey jack, cheddar jack, or pepper jack, divided)
For serving: chopped cilantro, diced avocado, plain Greek yogurt, or sour cream

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Instructions

Prepare and Roast the Spaghetti Squash: Preheat the oven to 400 degrees F and roast the spaghetti squash according to your preferred recipe. Once roasted, remove from oven and let cool. Lower oven temperature to 350 degrees F for baking.
Cook the Taco Filling: Heat 2 teaspoons of olive oil in a large saucepan over medium heat. Add ground turkey, white parts and half of the green parts of the green onion, bell pepper, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Cook until turkey is no longer pink and vegetables are tender.
Stir in black beans and fire-roasted tomatoes, then increase heat to high and cook until the mixture thickens, about 5 minutes. Stir in 1/2 cup of shredded cheese.
Prepare the Spaghetti Squash Boats: Use a fork to shred and fluff the spaghetti squash flesh. Divide taco filling evenly among the squash halves.
Assemble and Bake: Place the stuffed squash boats on baking sheets and sprinkle remaining cheese over the tops. Bake at 350 degrees F until cheese is bubbly and melted, about 10 minutes.
Serve and Enjoy: Cool slightly before serving. Garnish with desired toppings and enjoy!

Notes

For a vegetarian option, substitute ground turkey with lentils or a meat substitute.
Feel free to customize toppings based on personal preferences.
Leftovers can be refrigerated and reheated for later meals.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 boat
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg