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Pro cooking tip of the day: If you stuff really good things (a Southwest-spiced blend of ground turkey, black beans, veggies, and cheese, for example) inside of another good thing (spaghetti squash), you can end up with an EVEN BETTER THING —> Taco Spaghetti Squash Boats.

Healthy Taco Spaghetti Squash Boats with Cheese, Ground Turkey, and Black Beans. Easy, filling, and low carb! Great for busy families. Everyone loves this recipe! {gluten free}. Recipe at

I know. How did I get this job?

In all seriousness, stuffing vegetables with all types of tasty fillings has become one of my favorite ways to use seasonal produce. It’s familiar territory worth visiting again and again.

Taco Spaghetti Squash Boats with Ground Turkey, Black Beans, and Cheese. Easy, delicious, and low carb! Recipe at

Why I Love This Taco Spaghetti Squash

Baked Taco Spaghetti Squash with Turkey and Black Beans. Easy, healthy, low carb meal that’s perfect for fall dinners. Recipe at

I served these Taco Spaghetti Squash Boats to friends who concluded that 1) it was the best way they’d ever eaten spaghetti squash and 2) I must be on a mission to turn everything into a taco (the last meal I’d brought over to their house was a slow cooker taco casserole). I happily accept both compliments!

The taco-inspired filling is spiced with chili powder, smoked paprika, and cumin. Ground turkey and black beans make it lean, healthy, and satisfying. It’s also easy to adapt. Feel free to mix in other veggies (I used red bell peppers, but green bell peppers, spinach, or even very finely chopped carrots would also work), swap the ground turkey for ground chicken, and adjust the level of spice to your liking.

Recipe Adaptations

  • To Make Dairy Free. To make the recipe dairy free, you can simply omit the cheese.
  • To Make Vegetarian. Try replacing the turkey with a different type of beans (red kidney would be nice) or even crumbled tofu. If you use tofu, I’d recommend upping the spices to taste, since it can be a bit bland on its own.
Taco Spaghetti Squash with Ground Turkey or Chicken, Black Beans, and Cheese. Filling and low carb! A healthy gluten free recipe that families love. Recipe at

More Spaghetti Squash Recipes

Finally, in true taco style, don’t forget the fixins. We enjoyed ours with avocado, cilantro, and a big dollop of plain nonfat Greek yogurt, my healthy swap for sour cream.

Taco Spaghetti Squash Boats

5 from 18 votes
Healthy Taco Spaghetti Squash Boats stuffed with cheese, ground turkey, and black beans. An easy, filling recipe that everyone will love!

Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 30 minutes

Servings: 6 generous servings



  • Place 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.
  • Meanwhile, 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.
  • Once 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.
  • Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with any desired toppings.


  • The squash can be roasted and “shredded” up to 1 day in advance. The entire dish can be assembled up to 1 day in advance as well. Bake as directed just before serving.
  • Leftovers can be stored in the refrigerator for 4 to 5 days. Reheat in the oven or gently in the microwave. I do not recommend freezing the fully assembled boats, as the spaghetti squash will become mushy.


Serving: 1(of 6), without toppingsCalories: 322kcalCarbohydrates: 18gProtein: 29gFat: 17gSaturated Fat: 4gCholesterol: 80mgSodium: 743mgFiber: 6gSugar: 5g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

5 from 18 votes (3 ratings without comment)

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  1. I made this but tweaked it slightly for what was on hand. My husband and daughter ate one half each. What a hit. Thank you.5 stars

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