Turkey Taco Spaghetti Squash Boats
"Discover a delightful twist on spaghetti squash with this recipe! Each boat is generously stuffed with savory turkey taco filling, melted cheese, and finished off with a fresh pico de gallo topping."
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Ingredients
- 3 small spaghetti squash
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion
- 2 tbsp bell pepper
- 1/2 cup water
- 4 oz canned tomato sauce
- 3/4 cup part-skim shredded Mexican cheese blend
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1 lb 93% ground turkey
- 1 tsp garlic powder
- olive oil spray
Instructions
- 1
Begin by heating your oven to 400°F. Prepare a baking sheet by lining it with parchment paper (or use two sheets if necessary). Carefully slice the squash in half lengthwise, and with a spoon, remove the seeds and the soft yellow strands within. Lightly coat the interior of the squash with olive oil and season it with a pinch of salt and pepper. Position the squash halves cut side down on the baking sheet and roast them in the oven for 50 minutes, or until the flesh can be easily pierced with a fork.
- 2
In the meantime, heat a large skillet over medium heat to brown the ground turkey, breaking it apart into smaller pieces as it cooks. Once the turkey is no longer pink, incorporate the dry seasoning and stir thoroughly. Next, add the diced onion, bell pepper, water, and tomato sauce. Cover the skillet and allow it to simmer on low heat for approximately 20 minutes.
- 3
In a separate medium bowl, mix together the ingredients for the quick pico de gallo. Once combined, place it in the refrigerator to chill until it's time to serve.
- 4
After the squash has cooled enough to handle, use a fork to scrape the insides, creating spaghetti-like strands. Fill each squash half with about 1/2 cup of the turkey mixture. Sprinkle 2 tablespoons of cheese on top of each filled squash and return them to the oven for an additional 5 minutes, or until the cheese has melted. Once done, remove from the oven, garnish with pico de gallo, and enjoy immediately!