Go Back
+ servings

Spaghetti Squash Turkey Enchilada Boats

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 enchilada boats


  • 2 whole spaghetti squash 2.5 pounds each
  • 1 tablespoon of olive oil
  • 1 lb Jennie-O Extra Lean Ground Turkey Breast
  • 1 tablespoon of flour
  • 2 cups of low-sodium chicken broth
  • 1 12 oz can of tomato paste
  • 1/4 cup of chili powder
  • 1 teaspoon of cumin
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • Kosher salt and freshly ground pepper
  • 1 cup of shredded reduced fat mexican cheese blend
  • fresh cilantro
  • sliced olives


  1. Heat olive oil in large skillet, add ground turkey to pan and season with salt and pepper.
  2. Once turkey meat has cooked through, sprinkle in flour and continue cooking for another minute.
  3. Add chicken broth, tomato paste, chili powder, cumin, garlic powder, onion powder, 1/2 teaspoon of salt and several turns of freshly ground pepper.
  4. Let simmer until sauce thickens.
  5. While sauce is simmering, prepare spaghetti squash.
  6. Wash and dry spaghetti squash.
  7. Using a sharp knife, poke several holes in spaghetti squash.
  8. Cook whole spaghetti squash in microwave for about ten minutes, turning over once half way through cooking time.
  9. Cut spaghetti squash in half lengthwise and scoop out seeds.
  10. Fill spaghetti squash with turkey enchilada sauce, top with cheese and let melt.
  11. Garnish with olives and fresh cilantro.