Taco Spaghetti Squash Boats
- Number of Servings: 4
Ingredients
2 tbsp Canola Oil 16 oz Turkey, Ground turkey, 93% lean 1 cup, chopped Onions, raw 3 clove Garlic 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 4 tsp Chili powder 2 tsp Cumin seed .5 tsp Salt .3 cup Salsa 1 serving 1 whole spaghetti squash (by SARAKATHRYN76) 1 cup Kraft Shredded 2% Mexican Four Cheese blend 1 cup, shredded Romaine Lettuce (salad)
Directions
1
Preheat oven to 450�F.
2
Heat oil in a large skillet over medium heat. Add turkey, onion and garlic; cook, stirring and breaking the turkey up with a spoon, until no longer pink, 5 to 7 minutes. Add tomato, chili powder, cumin and � teaspoon salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in salsa.
3
Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400�F oven until the flesh is tender, 40 to 50 minutes.)
4
Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining � teaspoon salt and stir to combine. If desired, place the shells on a baking sheet and fill with the squash mixture. Top with cheese. Bake until heated through and the cheese is melted, 10 to 15 minutes. Serve, topped with lettuce, and more salsa, if desired. You can also bake these in an oven proof small casserole for individual servings outside of the spaghetti squash shell.
1
Preheat oven to 450�F.
2
Heat oil in a large skillet over medium heat. Add turkey, onion and garlic; cook, stirring and breaking the turkey up with a spoon, until no longer pink, 5 to 7 minutes. Add tomato, chili powder, cumin and � teaspoon salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in salsa.
3
Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400�F oven until the flesh is tender, 40 to 50 minutes.)
4
Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining � teaspoon salt and stir to combine. If desired, place the shells on a baking sheet and fill with the squash mixture. Top with cheese. Bake until heated through and the cheese is melted, 10 to 15 minutes. Serve, topped with lettuce, and more salsa, if desired. You can also bake these in an oven proof small casserole for individual servings outside of the spaghetti squash shell.
Nutritional Info Amount Per Serving
- Calories: 406.4
- Total Fat: 20.9 g
- Cholesterol: 95.0 mg
- Sodium: 775.5 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.7 g
- Protein: 30.8 g
Member Reviews