Just because you're trying to eat healthier, that doesn't mean your meals have to be bland and boring. Spice things up with these fun turkey taco boats. What's more fun than eating food out a food bowl? I'm sure you've had quinoa stuffed peppers but have you had a taco bowl in a spaghetti squash...probably not.

Not only are they visually appealing, but they are also low-carb, keto, whole30 and gluten-free, making them the perfect meal to serve to your health-conscious friends and family! This recipe was provided by Skinnytaste.


Prep Time: 10 Minutes | Total Time: 1 Hour


  • 3 small spaghetti squash (24 ounces each)

  • Olive oil spray

  • 1 pound 93% ground turkey

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • 1 teaspoon kosher salt

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon oregano

  • 1/2 small onion, minced

  • 2 tablespoons bell pepper, minced

  • 1/2 cup water

  • 4 ounces sugar-free, canned tomato sauce (1/2 can)

  • Fat-free, low-calorie cheese (optional, omit for W30)

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 tablespoons fresh lime juice

  • 1/4 teaspoon kosher salt


1.    Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the squash in half lengthwise. Scoop out the seeds and soft yellow strands. Spray the insides of the squash with the olive oil then lightly season with salt and pepper.

2.    Place spaghetti squash face down on the baking sheet and bake for 50 minutes, until squash is soft. While the squash is baking, brown the turkey in a large skillet over medium-high heat. Break the turkey into smaller pieces as it cooks. When the turkey is no longer pink, add dry seasoning and mix.

3.    Add onion, pepper, water, and tomato sauce; cover and simmer on low for 20 minutes. Next, combine the ingredients for the pico de gallo in a bowl and place in the fridge.  

4.    Remove spaghetti squash from the oven, let cool. Using a fork, scrape the inside so the squash forms strands. Spoon scant 1/2 cup meat inside each squash bowl. If using cheese, top each with 2 tablespoons of cheese and place squash back into the oven for 5 minutes.

5.    Top spaghetti squash bowls with pico de gallo and enjoy!


Yield: 6 servings, Serving Size: 1 boat, Calories: 218.5, Total Fat: 10g, Cholesterol: 63.5mg, Sodium: 552mg, Carbohydrates: 16g, Fiber: 3.5g, Sugar: 5g, and Protein: 20g