Spaghetti Squash Taco Boat
Could this be an alternative to Taco Tuesday? Give our taco boat a try while spaghetti squash is in season.
(Serves 6)
Spaghetti Squash Taco Boat Ingredients
- 1 pound 93% lean ground turkey
- 4 oz. canned tomato sauce (will only use half the can)
- ¾ c part-skim shredded Mexican cheese blend
- ½ small onion, minced
- 2 T bell pepper, minced
- 1 t garlic powder
- 1 t cumin
- ½ t chili powder
- ½ t paprika
- ½ t oregano
- ½ c. water
- Olive oil spray
- Salt and pepper to taste
For the Pico De Gallo:
- 1 c. tomato, chopped
- ¼ c. scallion, chopped
- ¼ c. fresh cilantro, chopped
- ½ jalapeno, minced
- 2 T fresh lime juice
- ¼ t kosher salt
Directions
1. Preheat oven to 400 F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds and yellow strands with a spoon. 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 50 minutes or until the flesh easily pierces with a fork.
2. Brown the turkey in a large skillet. When no longer pink, add the dry seasoning and mix well. Add the onion, pepper, water and half a can of tomato sauce. Cover and simmer on low for about 20 minutes.
Amount per serving: Calories 218; Protein 20 g; Fat 10 g; Carbohydrate 16 g
Recipe adapted from skinnytaste.com and shared from the UMass Chan Medical School Diabetes Center of Excellence website.
