Description
Enjoy a healthy twist on traditional tacos with Taco Spaghetti Squash Boats. These delightful boats are made from roasted spaghetti squash filled with a cheesy, savory blend of ground turkey, black beans, and spices. Perfect for any occasion, they are not only nutritious but also customizable to suit your taste. Whether it’s a quick weeknight dinner or a fun dish for gatherings, these Taco Spaghetti Squash Boats will impress everyone at your table. Top them off with fresh cilantro, creamy avocado, or tangy Greek yogurt for an extra burst of flavor!
Ingredients
Scale
- 3 medium spaghetti squash
- 1 pound ground turkey
- 1 can black beans
- 1 can fire-roasted diced tomatoes
- 3/4 cup sharp cheddar cheese
- Olive oil
- Chili powder
- Garlic powder
- Smoked paprika
- Cumin
- Scallions
- Red bell pepper
Instructions
- Preheat the oven to 400°F (200°C). Cut spaghetti squash in half and drizzle with olive oil, salt, and pepper. Place cut side down on baking sheets and roast for about 40 minutes until tender. Let cool before shredding.
- In a large saucepan over medium heat, heat olive oil and add ground turkey with scallion whites and bell pepper. Cook until turkey is browned (about 5 minutes). Stir in chili powder, garlic powder, smoked paprika, cumin, salt, black pepper, black beans, and tomatoes; cook until thickened (about 5 minutes). Mix in half of the shredded cheese.
- Shred the cooled spaghetti squash with a fork and mix it with the filling evenly across each boat. Top with remaining cheese.
- Reduce oven temperature to 350°F (175°C). Place stuffed boats back in the oven for about 10 minutes until the cheese bubbles. Serve hot with toppings like cilantro or avocado.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 85mg