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spaghetti squash mexican boats on a wooden board
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Spaghetti Squash Mexican Boats

A healthy and fun twist on your average Taco Tuesday!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 people

Equipment

  • baking sheet
  • medium non-stick skillet

Ingredients

  • 2 small spaghetti squash cut lengthwise and seeds removed
  • avocado or coconut oil cooking spray
  • ½ white onion diced
  • 2 garlic cloves minced
  • 1 lb ground turkey
  • ¾ cup low sodium beef broth or organic
  • ¼ cup 1% milk
  • tsp ground black pepper
  • tsp kosher salt
  • 2 tsp oregano
  • ½ tsp paprika
  • 2 tsp cumin
  • ¾ tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ cup reduced fat shredded mozzarella cheese
  • 1 tbsp avocado oil

Instructions

  • Preheat oven to 350°F. Cut spaghetti squash right down the middle, lengthwise. Scoop out all seeds and place face down on a baking sheet sprayed with cooking spray. Cook for 45 min.
  • Meanwhile, heat oil in a medium non-stick skillet. Cook onion and garlic until translucent and fragrant. Add ground turkey and cook until browned mixing with the garlic and onion.
  • Pour in beef broth and milk. Add all spices and mix well. Bring to a boil. Cover and reduce heat to a simmer until squash in done. About 15 min.
  • Remove squash from oven and scrap out all spaghetti squash using a fork and add to the ground turkey mix. Add cheese and cook until cheese is melted.
  • Scoop ground turkey into squash boats and top with more cheese, if desired. Put back in oven for another 5 minutes, or until cheese is melted.

Notes

What can my kids help with?
Have them scrape out all the spaghetti squash from the boats using a fork.  Help them measure out all ingredients :)