Turkey Taco Spaghetti Squash Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash halves filled with seasoned ground turkey taco meat, cheese, and topped with fresh pico de gallo. A low-carb take on tacos that's satisfying and full of flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 small spaghetti squash (24 oz each)
- olive oil spray
- 1 lb 93% ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion (minced)
- 2 tbsp bell pepper (minced)
- 1/2 cup water
- 4 oz canned tomato sauce (1/2 can)
- 3/4 cup part-skim shredded Mexican cheese blend (omit for W30)
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno (minced)
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 585mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 760mg
- Calcium
- 117mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 585MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.