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
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
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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- Preheat the oven to 400° F. Using a sharp knife, carefully poke holes around the spaghetti squash and microwave it for 5 minutes. Let it cool for 5 minutes before carefully slicing it open lengthwise (it will be very hot!). Scoop out the seeds and dispose.
- Place the spaghetti squash flesh side down on a rimmed baking sheet with 1/4 cup of water and bake for 25-30 minutes. Remove the spaghetti squash from the oven, flip it over and let it cool for a few minutes before using a fork to pull the strands from the squash boats. Transfer the spaghetti squash strands to a mixing bowl and set aside.
- While the squash is baking, heat a large non-stick skillet on medium-high heat with 1 tbsp of olive oil. Add the onion and ground chicken to the skillet. Cook until the chicken has browned and is fully cooked through, crumbling it as you go, drain the excess fat. Sprinkle the taco seasoning over the chicken.
- Add the diced tomatoes to the skillet with the chicken, reduce the heat to medium-low and mix until fully combined and tomatoes are warm. Transfer the ground chicken and tomatoes to the large mixing bowl with the squash strands. Toss until fully combined and divide the mixture between both squash boats. Divide the shredded cheese between each squash boat and bake for 5-10 minutes, or until the cheese is melted.
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- Meanwhile, heat oil in a large skillet over medium-high heat. Add the beef, onion, salt and pepper and cook, breaking up the meat with the edge of a spoon, until the meat is cooked through (or no longer pink), 5 to 7 minutes. Drain off excess fat and place meat back into the hot skillet.
- When the spaghetti squash is cool enough to handle, using a fork, scrape out the squash strands (being careful not to tear the outer skin) and place in a large bowl (you don't have to get every single strand, just do your best to get as much as you can.)
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- Heat oil in a large skillet over medium heat. Add turkey, onion and garlic; cook, stirring and breaking the turkey up with a spoon, until no longer pink, 5 to 7 minutes. Add tomato, chili powder, cumin and 1/4 teaspoon salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in pico de gallo (or salsa).
- Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the flesh is tender, 40 to 50 minutes.)
- Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining 1/4 teaspoon salt and stir to combine. Place the shells on a baking sheet and fill with the squash mixture. Top with cheese. Bake until heated through and the cheese is melted, 10 to 15 minutes. Serve, topped with lettuce, avocado and more pico de gallo (or salsa), if desired.
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