Turkey Taco Spaghetti Squash Boats
This is another Skinnytaste recipe that I LOVE! My husband loves it even more (and he’s a picky eater). It’s a great twist on the same only Taco Tuesday. I always freeze what I have left from the grounded turkey mix, so I can plan ahead another easy meal. Enjoy! Melissa
3 small spaghetti squash (24 oz each) **I just get one good size and cut it in ½.**
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
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). **Put the squash in the microwave for about two minutes to make it soft.** 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 face down 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!
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