This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 1¼ hrs

Spaghetti Squash Tacos

Read Reviews (38)

"An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style! " — jfresh

Ingredients Edit and Save

Watch video tips and tricks

Simple Ham and Squash Spaghetti

Pablito's Chicken Tacos

Fish Tacos

Baja Fish Tacos

Easy Butternut Squash Ravioli

Chicken Tacos

Spaghetti Squash with Pine Nuts and Romano

Spaghetti Squash with Paleo Meat Sauce

Spaghetti Squash I

Types of Cooking Oil

How to Cut Onions

Types of Salt

Original recipe makes 4 servings Change Servings

1 large spaghetti squash, halved and seeded
2 teaspoons vegetable oil
1 (1.25 ounce) package dry taco seasoning mix
1 small onion, diced

1 jalapeno pepper, seeded and diced
1 pinch salt, to taste
12 crisp taco shells

Check All Add to Shopping List

Directions

Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
Bake the squash in the preheated oven until tender, 30 to 40 minutes.
Strip the squash from the rind with a fork into short strands and set aside.
Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Oct 26, 2010

I'm not a vegetarian, but had bought a spaghetti squash intending on using it in an Italian dish as it was recommended. When it came time to cook, though, I wasn't feeling Italian. I found this recipe and decided to give it a try. It was AMAZING! I've never raved about a dish so much before (I've never even left a rating on a past dish, but this one is well worth it). Instead of the packaged taco seasoning, I used a seasoning found on this site - Taco Seasoning I - it's de'lish! Everyone loved it, even my skeptical husband. It will be a regular.

—ang

See full review »

Most Helpful Critical Review

Nov 04, 2010

tried b/c of the great reviews. Surprised at how well the squash blended with the taco seasoning... but after that, there isn't much left to be said. Was not impressed with the flavor.

—NannyTrel

See full review »

54 Ratings

Oct 26, 2010

This was a very yummy vegetarian taco stuffing. I followed the recipe exactly, and it turned out superb!

—Dawnna

See full review »

Jan 21, 2011

This was excellent! The only changes I would make next time are to cook the onion and jalapeno in water as i don't think it would make a taste difference and to reduce the squash for awhile as there was quite a lot of liquid which made for soggy taco shells. Other than that the flavor and texture were amazing, AWESOME alternative to meat or soy/gluten products!

—Van Chick

See full review »

Nov 17, 2010

Great recipe! I added some mushrooms and the veggies from my weight watchers garden veggie soup. Yummy! I am going to make some veggie enchiladas for dinner out of the leftovers :)

—mtnmama

See full review »

Dec 10, 2010

Interesting. Hard to think it's squash- kinda made me think of refried beans or something. Tried using the Taco Seasoning I recipe, but that did't turn out right, so added some packaged faita seasoning to it to help. Husband doesn't like squash in general, and said he though this was a better way to eat it than other ways we've tried. I wasn't a huge fan, but didn't dislike it either. Might try again.

—Lainie

See full review »

Nov 17, 2010

I knew that I couldn't eat the jalapeno, but this recipe looked good anyway. The spaghetti squash I had was rather small, so I only used about half the dry taco seasoning, and served them with grated cheese and chopped Romaine lettuce. I made my own taco shells with preservative-free corn tortillas in a deep fat fryer. Despite all these minor changes, the tacos were quite good. One did not miss the meat. The cheese added a little protein. This is a mild, vegetarian, gluten-free (check the taco seasoning) but not vegan or casein-free version. Quite good. (PS It was still hot enough to bring out a sweat if you are sensitive to chilis.)

—Kathy E.

See full review »

Dec 16, 2010

Great way to use up spaghetti squash! So tasty and easy to make.

—PRINCESSKS

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Megan's Spaghetti Squash Tacos

Spaghetti Squash Saute

Sweetened Spaghetti Squash

Spaghetti Squash with Pine Nuts, Sage, and Romano

Spaghetti Squash with Creamy Pumpkin Sauce

Spaghetti Squash II

Sweet and Easy Spaghetti Squash

Spaghetti Squash Casserole

Spaghetti Squash Hash Browns

Southwestern Spaghetti Squash

ADVERTISE WITH US

Nutrition

Calories
409 kcal
20%

Carbohydrates
67.4 g
22%

Cholesterol
0 mg
0%

Fat
14.3 g
22%

Fiber
2.5 g
10%

Protein
6.3 g
13%

Sodium
997 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghetti Squash Tacos

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 409
Calories from Fat: 128

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 2.9g 14 %
Cholesterol 0mg 0 %
Sodium 997mg 40 %
** Potassium 623mg 17 %
Total Carbohydrates 67.4g 22 %
** Dietary Fiber 2.5g 10 %
Protein 6.3g 13 %
** Sugars 2.9g
Vitamin A 5 %
Vitamin C 21 %
Calcium 19 %
Iron 23 %
** Thiamin 28 %
** Niacin 48 %
** Vitamin B6 37 %
** Magnesium 34 %
** Folate 50 %

* 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.