These Spaghetti Squash Turkey Taco Boats quickly changed my mind about this vegetable 🙂
Spaghetti squash is one of those veggies I have always been a little scared to try in a recipe.
I’m not so much a fan of other squash, so maybe that’s why.
Another teacher at my school convinced me to give it a whirl a few months ago and I have been hooked ever since!
The only bad thing about spaghetti squash is cutting it in half.
There must be some gadget invented for cutting these more easily.
The best trick I have discovered is to pierce the flesh with a smaller paring knife around the center, lengthwise.
Piercing it several times makes the actual cutting very simple.
Scoop out the seeds, drizzle with olive oil, kosher salt, pepper, and some chili powder, cumin, and paprika.
Cooking the Spaghetti Squash Turkey Taco Boats
So, to cook the squash, place it cut side down on a baking sheet and place in a 400 degree oven for 40 minutes.
When it comes out, flip it over again.
Now comes the fun part…taking a fork and sliding it right over top to create the “noodles”.
I added salsa, corn, black beans, and turkey taco meat and mixed them in as best I could with a fork.
It doesn’t have to be perfect, just getting all the filling to fit was the trickiest part.
I tasted for seasoning and mine needed more kosher salt and pepper for my taste.
Lots of cheese gets piled on top of these taco “boats”.
Back into the 400 degree oven for about 5 minutes and they are ready to serve.
I topped mine with sour cream and cilantro. The husband also added lots of hot sauce.
They were so full of yumminess, and VERY filling!
I had to save some of Spaghetti Squash Taco Turkey Boats for lunch the next day and it reheated really well.
If you like this recipe for Spaghetti Squash Turkey Taco Boats, you might also like…
Another spaghetti squash recipe that’s amazing is Spaghetti Squash with Crispy Goat Cheese.
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Spaghetti Squash Turkey Taco Boats
A fun twist on taco night, all the taco yumminess served in spaghetti squash
- 1 large spaghetti squash (or 2 small)
- olive oil, kosher salt, pepper, chili powder, cumin, paprika
- 1 pound ground turkey
- 1 packet taco seasoning
- 1 cup salsa
- 1 1/2 cups corn
- 1 1/2 cups black beans
- 2 cups shredded cheese
- Optional: sour cream, cilantro, hot sauce
Carefully cut the spaghetti squash in half lengthwise. Scoop out the pulp and seeds and discard. Brush the spaghetti squash with olive oil and sprinkle with a good amount of kosher salt, pepper, chili powder, cumin, and paprika.
Place the spaghetti squash cut side down on a baking sheet. Bake in a 400 degree oven for 40 minutes.
While the squash is in the oven place the ground turkey in a skillet over medium heat. Cook until browned, about 7 minutes. Add taco seasoning packet along with 1/4 cup water. Cook an additional 5 minutes. Set turkey taco meat aside.
When the squash is cooked, turn both sides so that cut side is up. Slide a fork over the squash and it will easily come apart looking like spaghetti noodles.
Divide the taco meat, salsa, corn, and beans evenly between the two halves of the squash. With a fork carefully mix in with the “noodles”. Taste for seasoning and add more kosher salt or pepper if needed. Top with cheese and place back into the 400 degree oven for 5 minutes or until cheese and melted.
Top with sour cream, cilantro, or hot sauce if desired.