Go Back
In a world where healthy eating has become a priority for many, the quest for innovative and delicious meals continues to capture the attention of home cooks and food enthusiasts alike. Among the myriad of options available, spaghetti squash has emerged as a popular low-carb alternative to traditional pasta. This unique squash, with its noodle-like strands, provides a canvas for a variety of flavors and cuisines. One of the most exciting and health-conscious recipes to emerge in this realm is Taco-Baked Spaghetti Squash Boats. This dish marries the comforting flavors of tacos with the nutritional benefits of spaghetti squash, creating a meal that is not only satisfying but also versatile enough to cater to various dietary preferences.

Spaghetti Squash Taco Boats

Discover the delicious and healthy Taco-Baked Spaghetti Squash Boats, a delightful twist on a classic meal! This low-carb dish combines the comforting flavors of tacos with the nutrient-packed goodness of spaghetti squash. With a satisfying texture and customizable filling options, it’s perfect for a variety of diets. Learn how to prepare this easy, flavorful recipe that’s sure to impress family and friends while keeping your meals nutritious. Enjoy a burger-inspired feast without the carbs!
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

1 pound ground turkey (or beef for a richer flavor)

1 tablespoon extra-virgin olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 red bell pepper, finely diced

1 can (15 ounces) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

2 tablespoons taco seasoning (store-bought or homemade)

1 cup shredded cheddar cheese

½ cup salsa (plus additional for serving)

Fresh cilantro, chopped (for garnish)

Avocado, sliced (for serving)

Lime wedges (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will ensure a perfect cook on the spaghetti squash.

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with extra-virgin olive oil, then sprinkle with salt and pepper to taste. Place the halves cut-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-40 minutes, or until the flesh is fork-tender.

      Cook the Filling: In a large skillet over medium heat, warm the tablespoon of olive oil. Once hot, add the diced onion. Sauté for about 3-4 minutes until it becomes translucent. Next, add the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until the peppers soften slightly.

        Brown the Meat: Increase the heat to medium-high and add the ground turkey (or beef) to the pan. Cook until browned and fully cooked through, about 5-7 minutes. Use a spatula to break up the meat as it cooks. If there’s any excess fat, drain it off.

          Incorporate the Vegetables: With the meat fully cooked, stir in the black beans, corn, taco seasoning, and salsa. Mix well to combine. Allow the mixture to simmer for about 5-6 minutes to let all the flavors meld together. Season with salt and pepper to your preference.

            Combine the Squash and Filling: Once the spaghetti squash has finished baking, remove it from the oven. Use a fork to gently scrape and fluff the insides, creating spaghetti-like strands. Carefully mix these strands with the meat and vegetable filling until everything is well combined.

              Stuff the Squash Boats: Lower the oven temperature to 350°F (175°C). Spoon the taco filling evenly back into the hollowed spaghetti squash halves. Generously sprinkle shredded cheddar cheese atop each filled boat.

                Bake Again: Place the stuffed spaghetti squash back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, giving it a delicious golden hue.

                  Garnish & Serve: Once baked, remove the stuffed spaghetti squash from the oven and sprinkle fresh cilantro over the top. Serve each taco boat with sliced avocado, lime wedges, and extra salsa on the side for dipping.

                    Prep Time: 15 mins | Total Time: 1 hr | Servings: 4

                      - Presentation Tips: For an attractive display, serve the spaghetti squash boats on a colorful platter, topped with additional fresh cilantro and lime wedges. Provide small bowls of salsa and sliced avocado on the side for a fun, interactive meal experience!