Taco Spaghetti Squash Boats
Ingredients
- 2 Tbsp canola oil
- 1 lb ground turkey
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 medium tomato, chopped
- 4 tsp chili powder
- 2 tsp ground cumin
- ½ tsp salt, divided
- ¼ cup prepared pico de gallo or salsa, plus more for serving
- 1 (2½ - 3-lb) spaghetti squash, halved lengthwise
- 1 cup shredded Mexican cheese blend
- 1 cup chopped romaine lettuce
- 1 avocado, chopped
Instructions
- Preheat oven to 450°F. 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 ¼ tsp salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in pico de gallo (or salsa). .
- Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 Tbsp water.
- Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes.
- Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining ¼ tsp 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.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
553
|
553
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 30 | 30 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 643 | 643 |
EatingWell Meal Plan
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