Description
Healthy Taco Spaghetti Squash Boats are a delightful and nutritious twist on traditional tacos, perfect for Taco Tuesday or any night you crave comfort food without the heaviness. Tender spaghetti squash serves as a unique vessel, filled with savory ground turkey, zesty taco seasoning, black beans, and sweet corn, all topped with melted cheddar cheese and fresh avocado. This vibrant dish is not only visually appealing but also customizable to suit your taste. Enjoy a guilt-free dinner that’s both satisfying and delicious!
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb ground turkey or lean beef
- 2 tbsp taco seasoning
- 1 cup canned black beans, rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 ripe avocado, sliced
- 1 tsp olive oil
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out seeds. Brush insides with olive oil, sprinkle with salt.
- Place cut-side down on a parchment-lined baking sheet. Bake for 30-40 minutes until tender.
- While baking, cook ground turkey or beef in a skillet over medium heat until browned. Stir in taco seasoning, black beans, and corn; simmer for 5 minutes.
- Flip baked squash halves over; scrape out some flesh if desired. Fill each half with taco mixture.
- Top with shredded cheddar and return to oven for an additional 10 minutes until cheese is bubbly.
- Serve warm topped with avocado and any additional toppings like salsa or cilantro.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed spaghetti squash half (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 85mg