Heading into the end of the week it can be easy to just give up on those homemade meals and order takeout instead. You’re out of ideas, out of energy and just want something satiating to satisfy those weekend cravings! We love taco night in any capacity so it made perfect sense to combine it with a heathly food option that we constantly throw in the mix : spaghetti squash. The spaghetti squash is a breeze to cook and the taco toppings are a quick fix too. Add in some ground turkey to keep it nice and lean and you’re all set! All in all this meal can be prepped in an hour and most of that time is actually just waiting for the squash to cook through. Easy, delicious and healthy. Read on for the recipe!
Easy Eats: Spaghetti Squash Taco Boats
Yields 4 boats
- 2 spaghetti squash
- Olive oil to drizzle
- 1/4 tsp salt and pepper
- 1 pound ground turkey
- 1 package taco seasoning
- 1 tsp hot sauce
- 1/2 cup water
- 1/2 cup shredded cheddar cheese, divided
- 2 roma tomatoes, diced
- 1/2 avocado, sliced
- 1/2 cup to 1 cooked corn*
- 1/2 to 1 cup black beans*
- Cilantro to garnish
*You can really put in however much of each topping as you’d like. I’d say 1/2 cup should be the minimum as it’s spread between four boats- feel free to fill them up with as much as you desire! Other great toppings include salsa or fresh onions
Preheat oven to 375 degrees farenheit. Cut squash in half vertically and scoop out fleshy insides and seeds, careful not to take out too much of the actual strands. Place on a baking sheet cut side up and drizzle with olive oil, salt and pepper. Bake for 40-45 minutes or until cooked through.
In the meantime, heat up a medium sized skillet over medium heat. Drizzle pan with olive oil and once warmed up, add in the ground turkey. Using a wooden spoon, gently break apart and crumble turkey until fully cooked, around 5-6 minutes.
Add in taco seasoning and water. Stir and let simmer for another 5-6 minutes, until half of liquid is evaporated.
Remove squash from oven.
Pull out strands with fork and add to taco mixture. Mix to coat the squash with the taco meat. Spoon back into squash and top with half of allotted cheese.
Bake in oven for 5 minutes or until cheese is melted.
Remove from oven one final time.
Top boats with a variety of toppings. I used tomatoes, black beans, cheese, corn and avocado.
Garnish with cilantro and serve.
Liked this spaghetti squash recipe? Try out my Cajun Spaghetti Squash Boats next time!
Photography by Lisa Renault Photographie