Taco-Stuffed Vegetable Boats - 7pts. plus


Grill Master
Staff member
Gold Site Supporter
This was wonderful and FILLING!!!

I adapted the zucchini recipe from SkinnyTaste website (excellent site, BTW) because my store only had small, skinny zucchini. Just as well, since I prefer eggplant and acorn squash.

I had to bake them for an hour and a half, but it was worth it - delicious!

(Sorry, I can't get the spacing right for the recipe ingredients!)


Taco Stuffed Vegetable Boats

. Servings: 4 • Size: 2 halves • Points +: 7 pts • Smart Points: 5
Calories: 286 • Fat: 12 g • Carb: 18 g • Fiber: 5 g • Protein: 28 g • Sugar: 6

Cholest: 8 mg

· Four medium zucchini, or two eggplants, or two acorn squashes or mix and match

Spice mixture: (or use a storebought packet of taco seasoning)
· 1 tsp garlic powder

  • 1 tsp cumin
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano (I use Mexican)
· 1/4 cup spicy salsa
· 1 lb 93% lean ground turkey

  • 1/2 small onion, minced
  • 1/2 bell pepper, minced
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
· chopped scallions
· cilantro
· Lite sour cream

Hollow out the center of zucchini or eggplant halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh in small pieces to add to the taco filling.

Brown turkey in a large skillet, then add the spices and mix well. Add the onion, bell pepper, reserved cubed zucchini or eggplant, tomato sauce, salsa and water. Stir and cover, simmer on low for about 20 minutes.
Fill the hollowed vegetable boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Place in baking pan with a little water on the bottom. Cover with foil and bake 35 minutes for zucchini, or an hour and a half for eggplant and acorn squash. Top with scallions, cilantro and sour cream, and serve with salsa on the side.


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