Taco Turkey Spaghetti Squash Bowls

BEST recipe ever. So easy, quick and insanely healthy. Skip the tacos tonight and go for these healthy taco turkey spaghetti squash bowls!

It has been a MIN.UTE. since I’ve done a recipe post. I know you guys LOVE them which is why I’m bringing you my latest FAVOURITE.


Did you know that on Weight Watchers spaghetti squash is 0 points? So you could eat 9 spaghetti squashes and use ZERO points. 

Anyways, so my friend Jordan snapchatted this and I immediately messaged him for the recipe. He sent me the original from Skinnytaste which I’m sure is FAB. I, ofcourse ,wanted to make it ASAP and didn’t have the exact ingredients so I improvised, as always.

The turn out was UHMAZZZINNGG.

BEST recipe ever. So easy, quick and insanely healthy. Skip the tacos tonight and go for these healthy taco turkey spaghetti squash bowls!

Also, they keep overnight. SO you can pre cook them, pop them in the fridge and then warm up in the oven the next day for lunch or dinner. OR eat them for two nights.. probably the best option in MY opinion.


Taco Turkey Spaghetti Squash Bowls
Serves 4
SO HEALTHY, and incredibly yummy. Your family is going to love it.
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Total Time
1 hr
Total Time
1 hr
  1. 2 spaghetti squash
  2. olive oil
  3. 1 lb ground turkey
  4. 2 tsp minced garlic
  5. 1 tsp cumin
  6. 1 tsp salt
  7. 2 tsp taco mix
  8. 1/2 tsp oregano
  9. 1/2 small onion, minced
  10. 1/2 cup water
  11. 1/2 to 3/4 cup tomato sauce
  12. Mozzarella cheese
  13. Salsa verde
  14. Avocado {optional}
  15. Sour cream {optional}
  16. Cilantro {optional}
  1. Preheat the oven to 400F.
  2. Line your baking sheet with parchment paper and cut the squash in half but LENGTHWISE
  3. Scoop out the seeds/middle part that smells like pumpkin and toss it in the trash
  4. Lightly drizzle extra virgin olive oil on the inside of each squash half
  5. sprinkle salt and pepper
  6. Flip them facedown on the parchment paper and put them in the oven for like 50 mins.
  7. Brown the ground turkey over medium to high heat in a large skillet with another drizzle of olive oil
  8. Add the herbs and taco seasoning once the turkey is cooked and mix it together really well
  9. Cut up the onion, toss it in.
  10. Once the onions are pretty soft, add the tomato sauce and water.
  11. Simmer on low for 20 mins
  12. Have a glass of pinot grigio for hydration
  13. Once the squash have cooled off a little, scrape the insides witha fork it should easily come apart and look like spaghetti
  14. Do that to all 4
  15. Divide up the taco turkey combo onto each of the 4 squash boats
  16. Top them with grated mozzarella cheese and pop back into the oven for 5 mins
  17. Once the cheese is melted, take them out and top with cut up avocado, salsa verde and a bit of sour cream
  18. Use cilantro as garnish if you love it.
  1. I eyeballed the tomato sauce to be honest. It ends up being cooked down so depending it you want it saucier or not, add more or less.
Adapted from Skinnytaste
Adapted from Skinnytaste
Drea Marie Blog https://dreamarieblog.com/

Like I said I am SO obsessed with this recipe. Now let’s all thank Jordan for the wonderful idea.

PS I’ve stopped buying shredded bags of cheese cause they use some creepy starch ingredient to coat the cheese so it doesn’t go bad and hard….. My bf told me. UGH GROSS. So grate your own cheese people.

Check out Drea's AMAZING Taco Turkey Spaghetti Squash #recipe Click To Tweet

Okay go out and enjoy your Saturday lover. I hope you have an amazing weekend and I can’t wait to chat again soon.

xxoo Drea Marie

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