# Taco Spaghetti Squash Boats

> Spaghetti squash stuffed with ground turkey taco filling, pico de gallo and chopped avocado is a fun alternative on family taco night. This recipe is sure to please the kids (omit the spices if your children are sensitive to spices) and perfect for a family dinner.

**Prep time:** 35 minutes
**Additional time:** 10 minutes
**Total time:** 45 minutes
**Servings:** 4 (1/2 stuffed squash half per serving)
**Calories:** 553 kcal per serving
**Storage:** Refrigerates 3-4 days

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## Ingredients

- 2 tablespoons canola oil
- 1 pound ground turkey
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 medium tomato, chopped
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt, divided
- 1/4 cup prepared pico de gallo or salsa, plus more for serving
- 1 (2.5 to 3-pound) spaghetti squash, halved lengthwise and seeded
- 1 cup shredded Mexican cheese blend
- 1 cup chopped romaine lettuce
- 1 avocado, chopped

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## Shopping List

### 🥩 Meat
- [ ] 1 pound ground turkey

### 🥬 Produce
- [ ] 1 cup chopped onion
- [ ] 3 cloves garlic
- [ ] 1 medium tomato
- [ ] 1 (2.5 to 3-pound) spaghetti squash
- [ ] 1 cup romaine lettuce
- [ ] 1 avocado

### 🧀 Dairy
- [ ] 1 cup shredded Mexican cheese blend

### 🥫 Pantry
- [ ] Canola oil (need 2 tbsp)
- [ ] Chili powder (need 4 tsp)
- [ ] Ground cumin (need 2 tsp)
- [ ] Salt (need 1/2 tsp)
- [ ] Pico de gallo or salsa (need 1/4 cup plus more for serving)

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## Instructions

1. **Preheat oven.** Preheat oven to 450 degrees F.

2. **Cook the turkey filling.** 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).

3. **Prepare the squash.** 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.)

4. **Fill and bake.** 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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## Tips

**To make ahead:** Prepare turkey filling (Step 2) up to 2 days ahead and refrigerate. Reheat before continuing.

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## Nutrition Facts

**Per serving:** Serving Size 1/2 stuffed squash half

- **Calories:** 553
- **Total carbohydrate:** 28g
- **Dietary fiber:** 9g
- **Total sugars:** 10g
- **Protein:** 30g
- **Total fat:** 39g
- **Saturated fat:** 11g
- **Cholesterol:** 115mg
- **Vitamin A:** 2750IU
- **Vitamin C:** 18mg
- **Folate:** 104mcg
- **Sodium:** 643mg
- **Calcium:** 312mg
- **Iron:** 4mg
- **Magnesium:** 81mg
- **Potassium:** 936mg

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## Why It's Healthy

This recipe is:
- **Bone Health** - Good source of calcium
- **Egg Free** - No eggs
- **Gluten-Free** - No gluten ingredients
- **Healthy Aging** - Nutrient-dense
- **Healthy Immunity** - High in vitamins
- **High Calcium** - 312mg per serving
- **High Fiber** - 9g fiber per serving
- **High-Protein** - 30g protein per serving
- **Low-Calorie** - Relatively low for a complete meal
- **Nut-Free** - No nuts
- **Soy-Free** - No soy products

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## Serving Ideas

- Top with additional sour cream or Greek yogurt
- Add sliced jalapeños for extra heat
- Serve with a side of black beans
- Garnish with fresh cilantro
- Add hot sauce for those who like it spicy