Megan's Spaghetti Squash Tacos

Megan's Spaghetti Squash Tacos

4xamominparadise 2

"My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!!"
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50 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
  2. Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
  3. Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
  4. Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.


  • Cook's Note:
  • Red onions can be cooked in a skillet with a little vegetable oil if preferred over raw.



Used the taco seasoning 1 recipe, recipient this was delish! Thank you for sharing.

I followed the recipe exactly and enjoyed every bite. This is a great way to serve spaghetti squash when you want something different. Thanks for sharing!

The recipe calls for 16 tortillas, but makes 6 servings. Shouldn't it be 12 or 18 tortillas so the number of tortillas per serving comes out even?

Best. Tacos. EVER.

I especially loved that the squash made the tacos much lower in calories - as opposed to using meat. We like it spicy so we used a little hot sauce on top. Hubby thought it needed more cumin b...

These were delicious, even without the cheese. I put some chipotle pumpkin salsa on top, which tasted great.