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.
Yield: 6
Materials
- 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.