Taco Spaghetti Squash Boats
Each Taco Spaghetti Squash Boat delivers 32g protein and 410 calories — a solid mid-range dinner that keeps carbs moderate while maximizing protein density. Quick-preps 6 servings on the stovetop, giving you multiple plated meals ready to heat. Built for cutting phases where you need high protein with controlled calorie intake.
Ingredients
- •Squash, Spaghetti(907g)
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •1 1/2 teaspoons kosher salt
- •3/4 teaspoons ground black pepper
- •Olive oil(10g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Ground Turkey, 99% Lean(454g)
- •Green Onion (Scallion)
- •Bell Pepper
- •Chili powder(23g)
- •Garlic powder(10g)
- •Paprika, Smoked(10g)
- •Cumin, Ground(8g)
- •1/2 teaspoon kosher salt
- •1/2 teaspoon ground black pepper
- •Beans, Black, Canned, Drained(425g)
- •Canned Diced Tomatoes(397g)
- •Cheddar Cheese(180g)
Instructions
- 1Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
- 2Meanwhile, make the filling: Heat the 2 teaspoons olive oil in a large, deep saucepan over medium heat. Add the ground turkey, all of the white parts and half of the green parts of the green onion, bell pepper, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Cook, breaking up the meat, until it is no longer pink and the vegetables are tender, about 5 minutes. Stir in the black beans and fire-roasted tomatoes. Increase the heat to high and cook until the mixture is thickened and most of the tomato juice has cooked off, about 5 minutes. Taste and adjust seasoning as desired. Stir in 1/2 cup of the shredded cheese.
- 3Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it’s no longer attached to the walls and makes a “nest.” Divide the taco filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on baking sheets and sprinkle with the remaining cheese.
- 4Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with any desired toppings.
Nutrition — Per Serving
410
calories
32g
protein
19g
fat
- Carbohydrates
- 32g
- Saturated fat
- 7.0g
- Sodium
- 605 mg
- Dietary fiber
- 5.7g
6 servings per batch · ~407g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Taco Spaghetti Squash Boats have per serving?
Each serving delivers 32g of protein and 410 calories with a solid macro balance of 19g fat and 32g carbs. This makes it an efficient choice for hitting 150-160g daily protein across multiple meals.
How long does Taco Spaghetti Squash Boats take to prep?
Quick prep on the stovetop with 6 servings produced in one batch means minimal time investment for a full week of dinners. All prep and cooking is completed in a single session.
Is Taco Spaghetti Squash Boats good for muscle gain?
At 32g protein and 410 calories per serving, this recipe supports muscle gain phases with solid protein density and moderate carbs for training fuel. The macro ratio works well for hitting 180g+ daily protein targets.
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