Turkey Taco Spaghetti Squash Boats - PS1000 Plan Recipes

Turkey Taco Spaghetti Squash Boats

By PS1000 Plan  , , , , ,

June 22, 2017

  • Yields: 6 Servings


"Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. 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."

"Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes."

"Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese if you are in phases 2 or 3 and transfer them to the oven and bake another 5 minutes, until the cheese is melted."

"Remove from the oven, top with pico de gallo and serve immediately!"

This recipe comes straight from Skinny Taste but the Cheese has been omitted to coincide with Phase 1 of the PS1000 program.



3 Small spaghetti squash (24 oz each)

1 Olive oil spray

1 lb 93% ground turkey

1 tsp Garlic powder

1 tsp Cumin

1 tsp Kosher salt

1/2 tsp Chili powder

1/2 tsp Paprika

1/2 tsp Oregano

1/2 Small onion, minced

2 tbsp Bell pepper, minced

1/2 cup Water

4 oz. Can tomato sauce

For The Pico De Gallo

1 cup Chopped tomato

1/4 cup Chopped scallion

1/4 cup Chopped fresh cilantro

1/2 Jalapeno, minced

2 tbsp Fresh lime juice

1/4 tsp Kosher salt


Nutrition Facts

Serving Size1 boat
Protein20 g
Total Fat10 g
Total Carbohydrates16 g
Dietary Fiber3.5 g