Put a healthy spin on Taco Tuesday with these spaghetti squash taco bowls!
Course Main Course
Cuisine American, Mexican
Keyword spaghetti squash taco boats
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 4servings
Calories 365kcal
Author Snacking in Sneakers
Ingredients
2spaghetti squash
2tspolive oil
1lbground turkey
1packet 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 2/3cupwater(according to taco seasoning directions; if using homemade seasoning skip or use a few spoonfuls)
1 1/2cupschopped tomatoes
1/4cupfinely diced red onion
1lime, juiced
1/2cupshredded 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%