Taco Spaghetti Squash Boats
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Well Plated · by Erin Clarke★ 5.0 (23)

Taco Spaghetti Squash Boats

NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 47%
CARBS 54G50% OF CAL
14G FIBER20G OTHER20G TOTAL SUGAR
FAT 16G34% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hollowed spaghetti squash halves stuffed with seasoned ground turkey, black beans, and melted cheese. An easy, filling, and healthy taco-flavored main dish.

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Nutrition & ingredients

Ingredients

serves 6
  • FOR THE SQUASH:
  • 3 medium spaghetti squash (about 2 pounds each)
  • 3 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoons ground black pepper
  • FOR THE FILLING:
  • 2 teaspoons extra-virgin olive oil
  • 1 pound ground turkey (93% lean or chicken)
  • 1 bunch scallions (about 6, chopped, with white and green parts divided)
  • 1 red bell pepper (cored and chopped)
  • 1 1/2 tablespoons ground chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 can black beans ((15 ounces), rinsed and drained)
  • 1 can fire-roasted diced tomatoes in their juices ((14 ounces))
  • 3/4 cup freshly grated sharp cheddar (Monterey jack, cheddar jack, or pepper jack cheese, divided)
  • For serving: chopped fresh cilantro (diced avocado, plain Greek yogurt or sour cream)
PREP
20M
SODIUM
1078MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.