It does take a bit of time since you have to bake the squash first. After cut in half, I sprayed each side of the spaghetti squash with olive oil then sprinkled it with kosher salt and freshly ground pepper. When it came out of the oven and was cool enough to shred, I couldn’t help but sample a bit. It was SO GOOD! The flavor was amazing. I could have stopped making dinner right then and been happy just eating the squash.
Once the spaghetti squash was shredded, I added a big spoonful of the meat mixture and then topped it with Pico de Gallo. I used store bought Pico instead of making fresh so that saved me a little time. I choose not to add cheese to the taco boats. Kenxie sprinkled a little cheese on hers but it really was delicious without it.
Filling dish that was so yummy…my mouth is watering just thinking about having it again. I will surely be adding this to our menu again soon!
Substitutions/Additions made by Cooking After Class for Spaghetti Squash Taco Boats:
- Used 2 spaghetti squashes…we only needed four halves
- substituted ground venison for turkey
- used half a red pepper instead of only 2 tablespoons
- omitted cheese
- used store bought Pico de Gallo from Aldi’s
Tips from Cooking After Class for making Spaghetti Squash Taco Boats:
- I cooked the squash for the full 5o minutes. It was done prior but I prefer cooking it a little longer. I think it makes the flavor better 🙂
RECIPE: Turkey Taco Spaghetti Squash Boats
Effort: Easy
Time: 60 minutes
Kids Comments: Good…Kenxie doesn’t like the squash though.
Make it Again: Yes…so good! Filling, Fresh, and Flavorful!
