Spaghetti Squash Taco Boats Recipe
Servings: 2
Calories: 670kcal
These spaghetti squash taco boats are filled with seasoned ground chicken, tomatoes and cheese, then topped with avocado, corn, cilantro and lime for a lighter taco dinner.
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Equipment
Ingredients
- 1 2-3 pound spaghetti squash
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken or turkey
- 1/4 cup yellow onion , chopped
- 3 tablespoons taco seasoning
- 8 ounces canned diced tomatoes , drained
- 1/2 cup taco cheese , finely shredded
Toppings
- cooked corn
- avocado
- fresh cilantro
- pickled onions
- lime
Instructions
- Preheat the oven to 400° F. Using a sharp knife, carefully poke holes around the 1 2-3 pound spaghetti squash and microwave it for 5 minutes. Let it cool for 5 minutes before carefully slicing it open lengthwise (it will be very hot!). Scoop out the seeds and dispose.
- Place the spaghetti squash flesh side down on a rimmed baking sheet with 1/4 cup of water and bake for 25-30 minutes. Remove the spaghetti squash from the oven, flip it over and let it cool for a few minutes before using a fork to pull the strands from the squash boats. Transfer the spaghetti squash strands to a mixing bowl and set aside.
- While the squash is baking, heat a large non-stick skillet on medium-high heat with 1 tablespoon extra virgin olive oil. Add the 1 pound ground chicken or turkey and chopped 1/4 cup yellow onion to the skillet. Cook until the chicken has browned and is fully cooked through, crumbling it as you go, drain the excess fat. Sprinkle the 3 tablespoons taco seasoning over the chicken.
- Stir the drained 8 ounces canned diced tomatoes to the skillet with the chicken, reduce the heat to medium-low and mix until fully combined and tomatoes are warm. Transfer the ground chicken and tomatoes to the large mixing bowl with the squash strands. Toss until fully combined and divide the mixture between both squash boats. Divide the shredded 1/2 cup taco cheese between each squash boat and bake for 5-10 minutes, or until the cheese is melted.
- Garnish with your favorite toppings and serve! I topped mine with corn, pickled onions, cilantro, avocado, and a squeeze of lime juice.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or microwave until hot. Add fresh toppings after reheating, not before.
Freezing: The filling can be frozen more successfully than the fully assembled boats. The squash texture is best fresh.
Nutrition
Calories: 670kcal | Carbohydrates: 42g | Protein: 50g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 222mg | Sodium: 728mg | Potassium: 1971mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1248IU | Vitamin C: 24mg | Calcium: 344mg | Iron: 5mg
