TURKEY TACO SPAGHETTI SQUASH BOATS
These turkey taco spaghetti squash boats are loaded with veggies and your favorite taco toppings for a light but filling dinner!
Provided by Kathryn Doherty
Categories Main dishes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. (You may need two baking sheets.)
- Carefully cut each spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, you can microwave each squash for about 5 minutes to soften it.)
- Place each squash half, cut side down, on baking sheet.
- Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. You'll be able to tell by pushing on the outside or putting a fork into the inner strands of the inside of the squash if it's tender.)
- Meanwhile, cook the ground turkey in a large skillet over medium heat. Use a spatula to break the turkey into small pieces as it cooks. Cook until no pink remains and turkey is completely cooked then add 2 tablespoons of taco seasoning and stir well to mix. (You can add a splash of water to help the seasoning mix stick to the turkey if your pan is dry.)
- While the turkey cooks, heat oil in another large skillet over medium heat.
- Add the pepper, zucchini and mushrooms and saute until almost tender, about 5-7 minutes. Add spinach and stir until it's wilted down, another 2-3 minutes. Season with remaining 1 tablespoon of taco seasoning.
- Once the spaghetti squash is cooked and cool enough to handle, use a fork to pull the spaghetti shreds from the inside of each squash half. Be sure to leave a little bit around the outside so the squash keeps its shape.
- Season each spaghetti squash half with a little salt and pepper. Divide the ground turkey and veggies among each of the spaghetti squash then top each with 1/4 cup of cheese.
- Return to the oven and cook for another 5-10 minutes, until the cheese is melted and everything is warmed through.
- Serve with any additional toppings and enjoy!
Nutrition Facts : Calories 599 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 40 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 994 grams sodium, Sugar 15 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
TACO SPAGHETTI SQUASH BOATS
Healthy Taco Spaghetti Squash Boats stuffed with cheese, ground turkey, and black beans. An easy, filling recipe that everyone will love!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h30m
Number Of Ingredients 20
Steps:
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
- Meanwhile, make the filling: Heat the 2 teaspoons olive oil in a large, deep saucepan over medium heat. Add the ground turkey, all of the white parts and half of the green parts of the green onion, bell pepper, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Cook, breaking up the meat, until it is no longer pink and the vegetables are tender, about 5 minutes. Stir in the black beans and fire-roasted tomatoes. Increase the heat to high and cook until the mixture is thickened and most of the tomato juice has cooked off, about 5 minutes. Taste and adjust seasoning as desired. Stir in 1/2 cup of the shredded cheese.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest." Divide the taco filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on baking sheets and sprinkle with the remaining cheese.
- Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with any desired toppings.
Nutrition Facts : ServingSize 1 (of 6), without toppings, Calories 322 kcal, Carbohydrate 18 g, Protein 29 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 743 mg, Fiber 6 g, Sugar 5 g
TURKEY TACO SPAGHETTI SQUASH BOATS
These are my favorite new way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo.
Provided by Gina
Categories Dinner
Time 1h
Number Of Ingredients 20
Steps:
- 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!
Nutrition Facts : ServingSize 1 boat, Calories 218.5 kcal, Carbohydrate 16 g, Protein 20 g, Fat 10 g, Cholesterol 63.5 mg, Sodium 522 mg, Fiber 3.5 g, Sugar 5 g
TURKEY TACO SPAGHETTI SQUASH BOATS RECIPE
Filled with delicious turkey taco meat, cheese, and pico de gallo, these Turkey Taco Spaghetti Squash Boats are an amazing way to enjoy spaghetti squash!
Provided by Christy Scott
Categories Turkey
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 F 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 the turkey in a large skillet, breaking it into smaller pieces as it cooks. When no longer pink, add the dry seasoning and mix well.
- Add the onion, pepper, water, and tomato sauce, and cover. Simmer on low heat 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 a scant ½ cup of meat inside each squash bowl.
- Top each with 2 tablespoons of cheese and transfer them to the oven and bake for another 5 minutes, until the cheese is melted.
- Remove from the oven, top with pico de gallo, and serve immediately.
Nutrition Facts : Carbohydrate 28.07g, Cholesterol 68.99mg, Fat 18.09g, Fiber 6.29g, Protein 21.88g, SaturatedFat 5.78g, ServingSize 6.00, Sodium 700.57mg, Sugar 0.00, UnsaturatedFat 6.89g
TURKEY TACO SPAGHETTI SQUASH BOATS RECIPE - (4.4/5)
Provided by á-31592
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F. 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!
SPAGHETTI SQUASH BOATS
Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it-you'll love it! -Vickey Lorenger, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4-6 side-dish servings or 2 main-dish servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
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