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    Home » Entree

    Spaghetti Squash Taco Boats

    January 24, 2017 by Chrissy Carroll 22 Comments

    Jump to Recipe Print Recipe

    Do you ever see someone’s meal and think “how are they going to be full with just that?!”  I don’t at all mean that in a judgmental way; rather just in a surprised way.  I think my reaction is a combination of the fact that in this country we’ve been chronically exposed to really large portions, but also because the hubby and I tend to eat quite a bit since we stay pretty active.

    The problem, of course, is that if I eat big portions of heavy, calorie-dense foods – I’ll start to gain weight and feel uncomfortable.  So there’s a careful balance between eating enough to fuel activity, yet staying at a comfortable weight.

    That’s why I love meals like these spaghetti squash taco boats.  You get a giant portion, yet it’s still under 400 calories (woowoo!).  Plus, there’s less than 10 ingredients in this easy recipe.

    [Tweet “With less than 10 ingredients, healthy spaghetti squash taco boats make an easy + tasty dinner!”]

    Spaghetti squash taco boats are tasty, nutritious, and perfect for a family dinner! Instead of using shells for your tacos, you simply add the meat and homemade salsa on top of roasted spaghetti squash. And at under 400 calories each, it’s a filling meal you can feel good about eating! Gluten free and dairy free options available.

    Spaghetti squash taco boats are tasty, nutritious, and perfect for a family dinner! Instead of using shells for your tacos, you simply add the meat and homemade salsa on top of roasted spaghetti squash. And at under 400 calories each, it’s a filling meal you can feel good about eating! Gluten free and dairy free options available.

    If you’ve never had spaghetti squash before, you’ll quickly see that it’s named that way since the squash forms strands like “spaghetti.”  Don’t get me wrong, the texture is different.   It’s not like you could switch this for pasta and no one would notice.  But this stuff is amazing because it’s versatile for use in many types of recipes, and it’s super low in calories.  One cup has just 40 calories, compared to about 200 calories in a comparable serving of pasta.

    In this case, the squash becomes a perfect vessel for taco fillings.  Rather than using shells or tortillas a la traditional tacos, I’m boosting the veggie content by serving ‘em in the spaghetti squash.  This means a big ol’ filling serving for your meal that still fits perfectly with your fitness goals.

    Plus, these spaghetti squash taco boats can be modified to fit many dietary needs.  If you’re dairy free, you can leave out the cheddar cheese (and add in some instead avocado for healthy fats).  If you’re gluten free, you can make this by grabbing gluten-free taco seasoning or making your own seasoning.  If you’re vegan, you can skip the ground turkey and cheese, and instead use seasoned black beans for your filling.

    As a helpful note, at the time of writing this recipe, Ortega taco mix was free of gluten, dairy and soy.  (I used it all the time when I was dairy-free for nursing).  But you can also easily make your own mix.  

    Enjoy this yummy meal!

    Spaghetti squash taco boats are tasty, nutritious, and perfect for a family dinner! Instead of using shells for your tacos, you simply add the meat and homemade salsa on top of roasted spaghetti squash. And at under 400 calories each, it’s a filling meal you can feel good about eating! Gluten free and dairy free options available.

    Spaghetti Squash Taco Boats

    Snacking in Sneakers
    Put a healthy spin on Taco Tuesday with these spaghetti squash taco bowls!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine American, Mexican
    Servings 4 servings
    Calories 365 kcal

    Ingredients
      

    • 2 spaghetti squash
    • 2 tsp olive oil
    • 1 lb ground turkey
    • 1 packet taco seasoning (preferably lower sodium; if gluten-free or dairy-free be sure to look for clearly labeled variety OR make your own)
    • 1/2 to 2/3 cup water (according to taco seasoning directions; if using homemade seasoning skip or use a few spoonfuls)
    • 1 1/2 cups chopped tomatoes
    • 1/4 cup finely diced red onion
    • 1 lime, juiced
    • 1/2 cup shredded cheddar cheese (optional)

    Instructions
     

    • Preheat oven to 375 degrees.
    • Slice both spaghetti squash in half. Scoop out and discard the seeds. Rub the olive oil on both the inside and outside of the squash, then place cut side down on a baking sheet. Bake for 40-50 minutes, or until a fork easily pierces the outside skin of the squash.
    • Meanwhile, brown ground turkey in a skillet over medium-high heat. Stir in taco seasoning and water (add amount of water called for on taco seasoning directions) and cook for another few minutes, until the mixture has thickened and all the meat is well coated. Remove from heat.
    • In a bowl, mix tomatoes, onion, and juice of the lime to create an easy salsa. Set aside for a moment.
    • When spaghetti squash has finished cooking, let cool for a few minutes. Then take a fork and scrape down the inside of each squash, creating long strands of “spaghetti”.
    • Divide the ground turkey, salsa, and cheddar evenly among the four halves. Enjoy!

    Notes

    Nutrition facts (per serving):
    365 calories, 17 g fat, 6 g sat fat, 430 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g sugar, 26 g protein, Vitamin A: 22%, Vitamin C: 36%, Calcium: 20%, Iron: 16%, Potassium: 23%

    Nutrition

    Calories: 365kcal
    Keyword spaghetti squash taco boats
    Tried this recipe?Let us know how it was!

    Share with me:  Have you ever made spaghetti squash taco boats?  Do you love tacos?  What’s your favorite way to use spaghetti squash? 

    • Author
    • Recent Posts
    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
    Chrissy Carroll
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    Comments

    1. ACKTIVE LIFE

      January 24, 2017 at 2:07 pm

      I just made a chicken taco chili in the slow cooker and I have a spaghetti squash and BAM…That would be quite the combo too! I love tacos and love how versatile spaghetti squashes are. Thanks for sharing this yummy recipe! XOXO

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:12 pm

        Yay! I hope you were able to try it. I really love this combo since it’s so filling.

        Reply
    2. Chrissa - Physical Kitchness

      January 24, 2017 at 4:29 pm

      I could probably have this for dinner every day for the rest of my life. Such a great recipe and my little guy would love it too!

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:13 pm

        My little one loves it too! 🙂

        Reply
    3. abbey sharp

      January 24, 2017 at 4:39 pm

      Mmmm what a creative idea!! This looks soo good too, and so simple!!

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:25 pm

        It really is super simple and delicious!

        Reply
    4. Sarah

      January 24, 2017 at 8:13 pm

      Love a good stuffed spaghetti squash and it’s been far too long since we’ve had them, which has to change now because I’m craving this. Simply delicious!

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:14 pm

        Yes! They are so good and versatile. If I’m remembering correctly, you’re vegan right? You could totally do beans and pico in there rather than the ground turkey.

        Reply
    5. Liz @ I Heart Vegetables

      January 24, 2017 at 8:31 pm

      This is GENIUS! I love spaghetti squash! I usually just make mine like spaghetti but taco filling sounds AWESOME!

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:14 pm

        Thanks Liz! Hope you get a chance to try it out!

        Reply
    6. Jessica @ Nutritioulicious

      January 24, 2017 at 9:49 pm

      This is a great idea! Love that the squash is the bowl!

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:14 pm

        Makes it fun for the kiddos, right?!

        Reply
    7. GiGi Eats

      January 25, 2017 at 12:07 am

      YES and more YES!!!! I loveeee these boats – I want in on these boats. These are like life preserver boats, because they’ll save your life – because they’re so healthy!

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:15 pm

        Haha, thanks Gigi! I’m a big taco tuesday fan, so any way that I can make it healthier is a plus in my book. 🙂

        Reply
    8. Carmy

      January 25, 2017 at 11:19 am

      I love that you served it in the squash too!

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:16 pm

        It makes the food more fun (I think)!

        Reply
    9. Melissa @ Mango About Town

      January 25, 2017 at 11:24 am

      Oh! I really want to try growing spaghetti squash in our garden this year. This recipe sounds super easy and delicious!

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:16 pm

        That would be amazing! I’m so jealous of people that have great gardens. We live in an apartment still so it’s not super feasible to grown anything besides windowsill stuff.

        Reply
    10. Jessica Batista

      January 27, 2017 at 9:41 am

      Looks absolutely delicious! Pinned for my followers to view and enjoy. Can’t wait to try this recipe!

      Reply
      • Chrissy Carroll

        January 27, 2017 at 6:22 pm

        Thanks so much Jessica! Hope you enjoy it! 🙂

        Reply
    11. Natureteabox

      January 30, 2017 at 12:54 pm

      This is a super cool recipe! Also, great presentation. All photos are Instagram feed photos. Thanks for sharing. Sometimes you find a recipe that you want to make it right away and this is one of them 🙂

      Reply
      • Chrissy Carroll

        February 2, 2017 at 8:46 am

        Thanks so much! Hope you get a chance to try it out 🙂

        Reply

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    Welcome to Snacking in Sneakers! That's me, Chrissy, and I'm here to share all my favorite fitness, food, & wellness stories & tips. I'm a dietitian, personal trainer, runner, triathlon coach, foodie, not-so-extreme couponer, and all around fun lovin' gal.

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