Spaghetti Squash Tacos Recipe -
Spaghetti Squash Tacos Recipe

Spaghetti Squash Tacos

Recipe by  

"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! "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. 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.
  2. Bake the squash in the preheated oven until tender, 30 to 40 minutes.
  3. Strip the squash from the rind with a fork into short strands and set aside.
  4. 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.
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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.

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.


63 Ratings

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!

Oct 26, 2010

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

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 :)

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.

Oct 08, 2011

Kids wouldn't eat it as prepared. I used the idea and the second time added a can of kidney beans with the taco seasoning. I pureed it all together and it made a fantastic and healthy bean dip. Cheese and sour cream on top and the kids devoured it no problem.

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.)


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  • 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.

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