Description
These Turkey Taco Spaghetti Squash Boats are my favorite way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo. They are low-carb, keto, whole30 and gluten-free.
Yield: 6servings | Serving Size: 1boat
Ingredients
3small spaghetti squash, 24 oz each
olive oil spray
1lb93% ground turkey
1tspgarlic powder
1tspcumin
1tspkosher salt
1/2tspchili powder
1/2tsppaprika
1/2tsporegano
1/2small onion, minced
2tbspbell pepper, minced
1/2cupwater
4ozcanned tomato sauce, 1/2 can
3/4cuppart-skim shredded Mexican cheese blend, omit for W30
For the Pico De Gallo:
1cupchopped tomato
1/4cupchopped scallion
1/4cupchopped fresh cilantro
1/2jalapeno, minced
2tablespoonsfresh lime juice
1/4teaspoonkosher salt
Instructions
- Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
- Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
- Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!
Last Step:
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Nutrition
Serving: 1boat, Calories: 218.5kcal, Carbohydrates: 16g, Protein: 20g, Fat: 10g, Cholesterol: 63.5mg, Sodium: 522mg, Fiber: 3.5g, Sugar: 5g
