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Taco Stuffed Spaghetti Squash Boats
Clean eating doesn’t have to be boring! These spaghetti squash taco boats are proof of that! Healthy spaghetti squash filled with the bold flavors of taco and melted cheese? I think you’re going to love these!
Why you’ll love this recipe
Spaghetti squash is such a versatile squash. I’m obsessed with it so much I have created plenty of recipes like Chicken Alfredo Spaghetti Squash, Chicken Ranch Spaghetti Squash, and Spaghetti Squash Chow Mein to use it when it’s in season.
Spaghetti squash lends not just a bowl for your taco in this recipe, but also adds many vitamins like Vitamins A, C, and B. It is also adding a ton of fiber to this dish.
But when you add in the taco meat, with its delicious spices and high amount of protein, you create something amazing. A clean and healthy meal option with loads of flavor.
Ingredients:
Makes 4 servings
- 2 medium spaghetti squash (about 2 pounds each)
- 15-ounces black beans, rinsed and drained
- 14-ounces organic tomato sauce
- 2 tsp avocado oil, or extra-virgin olive oil
- 1 pound ground lean turkey or chicken
- 1 Tbsp olive oil
- 3 green onions, sliced
- 2 tsp garlic powder
- 1 Tbsp smoked paprika
- 1/2 Tbsp ground cumin
- sea salt and black pepper to taste
- 1 1/2 Tbsp ground chili powder
- 1 bell pepper, diced
- 1/4 cup grated cheese
- a small handful of fresh chopped cilantro
- 1 avocado, diced
How to make Spaghetti Squash Taco Boats:
- Preheat the oven to 350 f. Slice the squash in half lengthwise and scoop out the seeds.
- Lightly brush the cut sides with olive oil and sprinkle with sea salt and black pepper.
- Place the squash cut-side down on baking sheets. Bake for about 40 minutes, until the squash flesh is fork-tender.
- Remove from the oven and set aside to cool.
- Heat oil in a large pan over medium heat. Add the ground turkey, bell pepper, and seasonings.
- Cook, breaking up the meat, until it is no longer pink, about 5-7 minutes.
- Stir in the black beans and tomato sauce. Cook until the tomato sauce has reduced, about 5 minutes.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh/”spaghetti”.
- Divide the taco filling evenly among the boats, and using a fork lightly toss it with the spaghetti squash.
- Sprinkled with cheese, avocado, and cilantro.
Enjoy!
❤Rachel
More spaghetti squash recipes you’ll love:
Easy Taco Stuffed Spaghetti Squash Boats
Ingredients
- 2 medium spaghetti squash, about 2 pounds each
- 2 tsp avocado oil, or extra-virgin olive oil
- sea salt and black pepper to your taste
- 1 pound ground lean turkey or chicken
- 1 Tbsp olive oil
- 3 green onions, sliced
- 2 tsp garlic powder
- 1 Tbsp smoked paprika
- 1/2 Tbsp ground cumin
- sea salt and black pepper
- 1 1/2 Tbsp ground chili powder
- 1 bell pepper, diced
- 15- ounces black beans, rinsed and drained
- 14- ounces organic tomato sauce
- 1/4 cup grated cheese
- a small handful of fresh chopped cilantro
- 1 avocado, diced
Instructions
- Preheat the oven to 350℉. Slice the squash in half lengthwise and scoop out the seeds.
- Lightly brush the cut sides with olive oil and sprinkle with sea salt and black pepper.
- Place the squash cut-side down on baking sheets. Bake for about 40 minutes, until the squash flesh is fork-tender.
- Remove from the oven and set aside to cool.
- Heat oil in a large pan over medium heat. Add the ground turkey, bell pepper, and seasonings.
- Cook, breaking up the meat, until it is no longer pink, about 5-7 minutes.
- Stir in the black beans and tomato sauce. Cook until the tomato sauce has reduced, about 5 minutes.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh/”spaghetti”.
- Divide the taco filling evenly among the boats, and using a fork lightly toss it with the spaghetti squash.
- Sprinkled with cheese, avocado, and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
