These Taco Stuffed Squash Boats are awesome, and super filling! Plus, they’re Keto and paleo friendly.

Feel free to use homemade taco seasoning like we did, or swap out summer squash or even eggplant for Zucchini.

You can also swap ground beef or chicken for ground turkey when making the filling. I also like to top these with tomatoes, plain sour cream and salsa like I would a taco!

Either way, I hope you’ll love these veggie-packed taco squash boats 

Squash Boat


  • 4 medium summer squash, cut in half lengthwise
  • 1/2 cup salsa
  • 1 pound lean ground turkey
  • 1 tablespoon taco seasoning (or homemade mix)
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese


First, preheat your oven to 350° and then using a spoon, scrape out the seeds of the squash.
Next brown turkey and a large skillet until no longer pink, add garlic, taco seasoning, salsa, and water stir to combine and cook for 5 minutes or until water has evaporated.
Fill each squash boat with turkey mixture then place in baking pan covered with foil.
Bake for 35 minutes about 20 mins in add cheese recover with foil. Once cheese is melted you can serve with salsa and sour cream

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