Best Turkey Taco Spaghetti Squash Boats Recipe 445 Recipes

TURKEY TACO SPAGHETTI SQUASH BOATS

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!

TURKEY TACO SPAGHETTI SQUASH BOATS RECIPE

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.

TURKEY TACO SPAGHETTI SQUASH BOATS RECIPE - (4.4/5)

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!