Healthy Bites With TGMC | Summer Fun in the Kitchen

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May 31, 2020
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May 31, 2020

Spaghetti Squash Taco Boats

Sweet summertime is finally here, and children are always looking for new and exciting hobbies! Getting kids in the kitchen and learning a new recipe together can be a fun activity! Try recipes using a variety of vegetables, and take the opportunity to teach kids about the benefits of trying new vegetables.

Let’s talk about squash….we have so many options when it comes to squash! There’s acorn squash, yellow squash, zucchini, pumpkin, spaghetti squash, and the list goes on! Some of these squash varieties are more available during the summer, while others may be found more easily during the winter. Squash is a great source of Vitamin A, Vitamin C, and fiber. There’s also so many different ways to prepare squash. You can grill it, stuff it, bake with it, and so much more! This vegetable would make a great addition to your kitchen pantry!

Spaghetti squash is not a vegetable we would typically reach for when cooking with our children, but it can be a fun addition to many recipes! Spaghetti squash often makes a great gluten-free substitute for pasta. While regular pasta has about 220 calories per cup, spaghetti squash contains only about 42 calories per cup.

How did spaghetti squash get its name? Well, once cooked, the flesh of the vegetable can be shredded with a fork, and it resembles pasta; you can even twirl it around your fork! Try this taco boat recipe while cooking with your kids this summer…make it fun!!


  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 3 cloves garlic, minced
  • 1 packet of reduced sodium taco seasoning
  • 1 cup shredded cheese
  • 1 2 1/2 -to 3-pound spaghetti squash, halved lengthwise and seeded
  • Suggested toppings: chopped romaine, chopped tomatoes, shredded cheese, chopped cilantro, freshly sliced avocado, salsa and sour cream



Preheat oven to 400 degrees.

Carefully cut squash in half, lengthwise. Scoop out seeds. Place squash halves, cut-side down, on a rimmed baking sheet. Bake until tender. Approximately 40 to 50 minutes.

Heat olive oil in a large skillet over medium heat. Add turkey and onions and bell pepper and cook until no longer pink. Add garlic and cook for 3 more minutes. Add taco seasoning packet and 1/2 cup water and simmer until thickened, then remove from heat.


Scrape the squash flesh from the shells being careful not to tear the shell. Add squash to turkey mixture, add 1/2 cup of shredded cheese and combine. Place the shells on a baking sheet and fill with the squash mixture. Top with remaining ½ cup of cheese. Bake until the cheese is melted, about 15 minutes.


Serve with chopped romaine, chopped tomatoes, shredded cheese, chopped cilantro, freshly sliced avocado, salsa and sour cream.