These Turkey Taco Spaghetti Squash Boats are my favorite way to enjoy spaghetti squash! Served with the most delectable turkey taco meat, cheese, and pico de gallo.
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Turkey Taco Spaghetti Squash Boats
This taco version of spaghetti squash is definitely one of my top three favorite meals! When I have time, I prefer to roast spaghetti squash above any other way. It is less watery than microwaving or using a slow cooker, making it ideal for these boats.
I wasn’t sure how these would come out when I first came up with the concept, but I knew my spaghetti squash enchilada boats were wonderful, so I was certain they would taste excellent! They turned out to be much better than I could have imagined, and I am now firmly addicted. You can easily make this dairy-free or whole30 by leaving out the cheese.
Turkey Taco Spaghetti Squash Boats Ingredients
- 3 small spaghetti squash, 24 oz each
- olive oil spray
- 1 lb 93% ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion, minced
- 2 tbsp bell pepper, minced
- 1/2 cup water
- 4 oz canned tomato sauce, 1/2 can
- 3/4 cup part-skim shredded Mexican cheese blend, omit for W30
For the Pico De Gallo:
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno, minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
How To Make Taco Spaghetti Squash Boats
- Begin by roasting the spaghetti squash. This will produce the greatest taste and texture.
- While it roasts, prepare my go-to turkey taco meat from scratch, with no flavor packages.
- Finally, add some freshness. Pico de gallo enhances the entire meal!
Turkey Taco Spaghetti Squash Boats Variations:
- Feel free to replace the turkey with beef, chicken, or even impossible beef to make it vegetarian.
- Add your favorite taco toppings, such as sour cream, black beans, or jalapenos.
- Leftovers can be refrigerated for up to four days.
More spaghetti squash recipes:
- Best Spaghetti Squash Crust Pizza
- Butternut Squash Lasagna
- Kabocha Squash Scarpaccia
- Sausage Butternut Squash Stuffed Shells
Recipe Card
Turkey Taco Spaghetti Squash Boats
These are my favorite new ways to enjoy spaghetti squash! Served with the most delectable turkey taco meat, cheese, and pico de gallo.
Ingredients
- 3 small spaghetti squash 24 oz each
- olive oil spray
- 1 lb 93% ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion minced
- 2 tbsp bell pepper minced
- 1/2 cup water
- 4 oz canned tomato sauce 1/2 can
- 3/4 cup part-skim shredded Mexican cheese blend omit for W30
For the Pico De Gallo:
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper (or two if one won’t fit). Cut the squash in half lengthwise, then scrape out the seeds and soft golden threads with a spoon. Spray the interior of the squash with olive oil and lightly season with salt and pepper. Place the squash face down on the baking sheet and bake for 50 minutes, or until a fork can easily pierce the flesh.
- Meanwhile, brown the turkey in a big pan, breaking it into little pieces as it cooks. When no longer pink, add the dry seasoning and combine thoroughly. Add the onion, pepper, water, and tomato sauce, then cover. Simmer on low for around 20 minutes.
- In a medium bowl, combine all of the ingredients for the fast pico de gallo. Store in the refrigerator until ready to consume.
- Once the squash has cooled enough to handle, use a fork to scrape the inside to reveal the strands. Spoon a little 1/2 cup meat into each squash dish. Top each with 2 tbsp cheese, then bake for another 5 minutes, or until the cheese has melted. Remove from the oven, garnish with pico de gallo, and serve immediately.
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