How to Make Spaghetti Squash Tacos - A Step-by-Step Guide

Spaghetti squash tacos are the perfect way to satisfy your craving for Mexican food while also getting in a healthy dose of veggies. This alternative to traditional tacos incorporates the use of spaghetti squash as a base, providing a nutrient-packed and low-carb option for those looking to lighten up their meals. With the added bonus of being incredibly versatile and customizable, spaghetti squash tacos are a crowd-pleaser for carnivores and vegetarians alike.

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    409 cal.

    • Total Fat: 14g
    • Saturated Fat: 3g
    • Sodium: 900mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 6g
    • Vitamin C: 12mg
    • Calcium: 154mg
    • Iron: 2mg
    • Potassium: 623mg