Holt's Food Center IGA Recipes


Image for Recipe Turkey Taco Squash Boats

Turkey Taco Squash Boats

Diabetic Friendly, Heart Healthy, Gluten Free

Yield: 8 servings

Preparation Time: 20 min; Cook: 45 min


Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 378
Calories From Fat: 162
Total Fat: 18.9g
Saturated Fat: 5.4g
Cholesterol: 131mg
Sodium: 729mg
Total Carbohydrates: 20.4g
Dietary Fiber: 3.6g
Sugars: 7.7g
Protein: 36.7g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray. Cut each spaghetti squash in half lengthwise. Scoop out seeds and place each squash half on baking sheet, cut side down. Bake squash until fork tender, about 40 minutes. Leave oven set to 400 degrees F.

While the squash is roasting, cook the ground turkey in a large pot over medium heat, breaking it up with a spatula as it cooks. In another skillet, heat olive oil over medium heat. Add the onion, pepper, and zucchini. Saute vegetables until beginning to soften, about 5-7 minutes. Add spinach and stir until slightly wilted, about 3 more minutes. Combine vegetables with ground turkey. Stir together with taco seasoning.

Once squash is cool enough to handle use a fork to shred the squash strings, leaving some flesh so that the squash does not loose its shape. Add the squash to the meat and vegetable mixture. Season with salt and pepper to taste. Divide the squash and meat mixture among each of the spaghetti squash halves and top with cheese.

Cook squash halves for another 5-10 minutes in oven, or until the cheese is melted and everything is warmed through.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Holt's Food Center IGA Recipes