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Turkey Taco Spaghetti Boats

Norma Powell, MS, RD, CDN
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4


  • 2 spaghetti squash
  • olive oil spray
  • 1 lb ground turkey
  • 1 garlic clove minced
  • 1 tbsp cumin
  • 1 tsp salt
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 2 roma tomatoes diced
  • 15 oz can black beans rinsed and drained
  • 15 oz can corn drained
  • 1/3 cup water
  • 4 oz salsa
  • shredded Mexican cheese for topping
  • 1/3 cup cilantro chopped
  • 1 lime


  • Preheat oven to 425F degrees. Line a baking sheet with tinfoil paper. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 35 minutes or until the shell of the squash is soft (use an oven mit to feel so you don't burn yourself)
  • While the squash roast, brown turkey in a large skillet breaking it into smaller pieces as it cooks. Once it is cooked, add in garlic, cumin, salt, chili powder, paprika and onion powder and mix well.
  • Next, add 1/2 the diced tomatoes, beans, corn, water and salsa and cover. Simmer on low for about 20 minutes.
  • In a small bowl, combine the rest of the tomatoes, the chopped cilantro (saving a little for garnish), juice of 1/2 lime and season with salt and pepper. Set aside.
  • Once the squash has cooled down, use a fork to scrape the inside so the strands appear. Spoon meat inside each squash bowl. Top each with cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted.Remove from the oven, top with fresh cilantro, squeeze of lime and some salsa and serve immediately!
Keyword spaghetti squash, Tacos, Turkey