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!”]
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!
Put a healthy spin on Taco Tuesday with these spaghetti squash taco bowls!
- 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)
- 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!
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%
Share with me: Have you ever made spaghetti squash taco boats? Do you love tacos? What’s your favorite way to use spaghetti squash?
Chrissy Carroll
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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
Yay! I hope you were able to try it. I really love this combo since it’s so filling.
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!
My little one loves it too! 🙂
Mmmm what a creative idea!! This looks soo good too, and so simple!!
It really is super simple and delicious!
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!
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.
This is GENIUS! I love spaghetti squash! I usually just make mine like spaghetti but taco filling sounds AWESOME!
Thanks Liz! Hope you get a chance to try it out!
This is a great idea! Love that the squash is the bowl!
Makes it fun for the kiddos, right?!
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!
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. 🙂
I love that you served it in the squash too!
It makes the food more fun (I think)!
Oh! I really want to try growing spaghetti squash in our garden this year. This recipe sounds super easy and delicious!
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.
Looks absolutely delicious! Pinned for my followers to view and enjoy. Can’t wait to try this recipe!
Thanks so much Jessica! Hope you enjoy it! 🙂
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 🙂
Thanks so much! Hope you get a chance to try it out 🙂