Turkey Taco Squash Boats Recipe by Nicole Garito Mondano
Turkey Taco Squash boats Cooking Instructions 45 -50 min 1 Cut squash in half and scoop out seeds. Drizzle with olive oil and sprinkle with everything but the elote seasoning and garlic powder. Bake in an 400 degree oven face down first for 15 minutes then flip for the next 15-20. I usually broil for the last 5 minutes. 2 While squash bakes cook Turkey in a sauté pan breaking up meat until browned. Drain in a colander and set aside. 3 Sauté chopped scallion in a table spoon of olive oil. Add peppers and then 2-3 minutes later add mushrooms. 4 When mushrooms are softened add spinach and beans and season with Adobe, garlic powder pepper, packet of sazon, and a splash of vinegar. Add a little water as well. 5 When combined transfer to a bowl. 6 Transfer Turkey back to pan and add taco seasoning and 2/3 cup water. Bring to a slow boil to thicken sauce. 7 Add vegetables back to pan. 8 When squash has cooled slightly use a fork to scrape long spaghetti like strands from the sides of each half. 9 Scoop taco mixture into each “boat” and sprinkle with shredded cheese. Bake for 5-10 minutes or until cheese melts. 10 Serve with chopped scallions. 11 Optional toppings : salsa, sour cream, guacamole. 1 Cut squash in half and scoop out seeds. Drizzle with olive oil and sprinkle with everything but the elote seasoning and garlic powder. Bake in an 400 degree oven face down first for 15 minutes then flip for the next 15-20. I usually broil for the last 5 minutes. 1 Cut squash in half and scoop out seeds. Drizzle with olive oil and sprinkle with everything but the elote seasoning and garlic powder. Bake in an 400 degree oven face down first for 15 minutes then flip for the next 15-20. I usually broil for the last 5 minutes. 2 While squash bakes cook Turkey in a sauté pan breaking up meat until browned. Drain in a colander and set aside. 2 While squash bakes cook Turkey in a sauté pan breaking up meat until browned. Drain in a colander and set aside. 3 Sauté chopped scallion in a table spoon of olive oil. Add peppers and then 2-3 minutes later add mushrooms. 3 Sauté chopped scallion in a table spoon of olive oil. Add peppers and then 2-3 minutes later add mushrooms. 4 When mushrooms are softened add spinach and beans and season with Adobe, garlic powder pepper, packet of sazon, and a splash of vinegar. Add a little water as well. 4 When mushrooms are softened add spinach and beans and season with Adobe, garlic powder pepper, packet of sazon, and a splash of vinegar. Add a little water as well. 5 When combined transfer to a bowl. 5 When combined transfer to a bowl. 6 Transfer Turkey back to pan and add taco seasoning and 2/3 cup water. Bring to a slow boil to thicken sauce. 6 Transfer Turkey back to pan and add taco seasoning and 2/3 cup water. Bring to a slow boil to thicken sauce. 7 Add vegetables back to pan. 7 Add vegetables back to pan. 8 When squash has cooled slightly use a fork to scrape long spaghetti like strands from the sides of each half. 8 When squash has cooled slightly use a fork to scrape long spaghetti like strands from the sides of each half. 9 Scoop taco mixture into each “boat” and sprinkle with shredded cheese. Bake for 5-10 minutes or until cheese melts. 9 Scoop taco mixture into each “boat” and sprinkle with shredded cheese. Bake for 5-10 minutes or until cheese melts. 10 Serve with chopped scallions. 10 Serve with chopped scallions. 11 Optional toppings : salsa, sour cream, guacamole. 11 Optional toppings : salsa, sour cream, guacamole. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gingerbread cookies Smoked Chicken sausage, Escarole and beans over quinoa and brown rice pasta Miso fried rice Bok choy in black bean sauce Steam Eggplant with Xo Sauce Gingerbread cookies Smoked Chicken sausage, Escarole and beans over quinoa and brown rice pasta Miso fried rice Bok choy in black bean sauce Steam Eggplant with Xo Sauce Aval kesari recipe| Poha sheera | Chivda sweet recipe Sauteed Beansprout Sweet potatoes Dosa Thai fried okra Rose flavour modak Bihari Gosht Handi Potato Lollipop Eggs Stuffed Tortillas Dhaba ki chai Aval kesari recipe| Poha sheera | Chivda sweet recipe Sauteed Beansprout Sweet potatoes Dosa Thai fried okra Rose flavour modak Bihari Gosht Handi Potato Lollipop Eggs Stuffed Tortillas Dhaba ki chai