Spaghetti Squash Taco Boats Recipe

Looking for a fun, healthy, and delicious way to enjoy taco night? Spaghetti squash taco boats are the answer! This creative recipe swaps traditional taco shells for roasted spaghetti squash, creating a low-carb, nutrient-packed meal that’s bursting with flavor. Loaded with seasoned ground meat, fresh veggies, and your favorite taco toppings, these taco boats are a wholesome twist on a classic dish. They’re perfect for family dinners, meal prep, or impressing guests with a unique and colorful presentation.

Not only are spaghetti squash taco boats easy to make, but they’re also customizable to suit your taste. Whether you prefer beef, turkey, or a vegetarian filling, this recipe is versatile and beginner-friendly. In this blog post, we’ll guide you through the step-by-step process to create these tasty taco boats, share tips for perfect results, and answer common questions. Get ready to dig into a healthy, satisfying meal that everyone will love!

Why You’ll Love Spaghetti Squash Taco Boats?

Spaghetti squash is a fantastic low-carb, low-calorie alternative to traditional taco shells or tortillas. It’s rich in fiber, vitamins, and minerals, making it a nutritious base for your favorite taco fillings. Additionally, it’s naturally gluten-free, making it a great option for those with dietary restrictions.

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Packed with Bold Flavors

These taco boats don’t skimp on taste. The combination of seasoned meat, tangy salsa, creamy avocado, and melted cheese creates a mouthwatering meal that satisfies your taco cravings without the guilt.

Easy to Customize

You can tailor this recipe to your preferences. Swap the protein, add your favorite toppings, or spice it up with extra heat. The possibilities are endless, making it a versatile dish for any occasion.

Perfect for Meal Prep

Spaghetti squash taco boats are great for preparing in advance. Roast the squash and cook the filling ahead of time, then assemble and bake when you’re ready to eat. They also store well for leftovers.

Ingredients for Spaghetti Squash Taco Boats

Here’s what you’ll need to make these delicious taco boats. Most ingredients are pantry staples or readily available.

For the Spaghetti Squash

• 2 medium spaghetti squashes (about 2-3 lbs each)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Taco Filling

• 1 lb ground beef, turkey, or plant-based meat
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 packet (1 oz) taco seasoning (or homemade mix)
• 1/2 cup water
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup salsa (mild, medium, or spicy)

For Toppings

• 1 cup shredded cheddar or Mexican blend cheese
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped cilantro
• 1/4 cup sour cream or Greek yogurt
• 1 jalapeño, sliced (optional)
• Lime wedges for serving

Step-by-Step Instructions

Step 1: Prepare the Spaghetti Squash

1. Preheat your oven to 400°F (200°C).
2. Cut each spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides with olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast for 40-50 minutes, or until the flesh is tender and easily scraped into strands with a fork.
6. Let the squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands, leaving a 1/4-inch border to keep the “boat” shape.

Step 2: Make the Taco Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the ground meat and cook until browned, breaking it up with a spoon (about 5-7 minutes).
5. Drain excess fat if needed, then stir in the taco seasoning and water.
6. Add black beans, corn, and salsa. Stir well and simmer for 5 minutes until the mixture thickens.

Step 3: Assemble the Taco Boats

1. Place the roasted spaghetti squash halves cut-side up on the baking sheet.
2. Spoon the taco filling evenly into each squash half.
3. Sprinkle shredded cheese on top of each boat.

Step 4: Bake the Taco Boats

1. Return the filled squash boats to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
2. Remove from the oven and let cool for 5 minutes.

Step 5: Add Toppings and Serve

1. Top each taco boat with diced avocado, cherry tomatoes, cilantro, sour cream, and jalapeño slices (if using).
2. Serve with lime wedges for a fresh, zesty finish.
3. Enjoy with a side of chips and salsa or a simple green salad.

Tips for Perfect Spaghetti Squash Taco Boats

Choose the Right Squash

Look for medium-sized spaghetti squash that feel heavy for their size and have firm, unblemished skin. Smaller squash are easier to cut and cook faster.

Don’t Overcook the Squash

Roast the squash until it’s tender but not mushy. Overcooking can make the strands watery and less appealing.

Season Generously

Taco seasoning adds bold flavor, but you can make your own with chili powder, cumin, paprika, garlic powder, and oregano for a fresher taste.

Get Creative with Toppings

Try adding guacamole, pickled onions, or a drizzle of hot sauce for extra flavor. You can also use queso fresco or cotija cheese for a different twist.

Make It Vegetarian

Skip the meat and use plant-based protein, extra beans, or roasted veggies like zucchini and bell peppers for a vegetarian version.

Variations of Spaghetti Squash Taco Boats

Chicken Taco Boats

Replace ground meat with shredded chicken (rotisserie works great). Season with taco seasoning and mix with salsa for a lighter option.

Spicy Taco Boats

Add diced jalapeños or chipotle peppers to the filling for extra heat. Top with spicy salsa or a drizzle of sriracha.

Breakfast Taco Boats

Use scrambled eggs and sausage as the filling, and top with cheddar cheese, avocado, and salsa for a fun breakfast twist.

Vegan Taco Boats

Use plant-based meat or lentils, and swap dairy cheese for vegan cheese or nutritional yeast. Top with avocado and fresh veggies.

Storing and Reheating

Storing Leftovers

• Store leftover taco boats in an airtight container in the fridge for up to 4 days.
• You can also freeze the cooked squash and filling separately for up to 2 months. Thaw in the fridge before reheating.

Reheating

• Reheat individual portions in the microwave for 1-2 minutes, or until warmed through.
• For oven reheating, place the taco boats in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes.

FAQs

How do I safely cut a spaghetti squash?

Use a sharp knife and a stable cutting surface. Microwave the squash for 3-4 minutes to soften it slightly, then cut it in half lengthwise. Be careful, as it can be tough to cut.

Can I make spaghetti squash taco boats ahead of time?

Yes! Roast the squash and prepare the filling up to a day in advance. Store them separately in the fridge, then assemble and bake when ready to serve.

What’s the best way to scrape spaghetti squash?

Use a fork to gently scrape the flesh into strands, working from the edges toward the center. Leave a thin layer of flesh to maintain the boat shape.

Can I use other types of squash?

Spaghetti squash is unique for its stringy texture, but you can try acorn or butternut squash for a different flavor and texture, though it won’t form strands.

How can I make this recipe kid-friendly?

Use mild taco seasoning and salsa, and skip spicy toppings like jalapeños. Kids love the fun “boat” shape and cheesy topping

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Final Thoughts

Spaghetti squash taco boats are a game-changer for taco lovers who want a healthier, low-carb option without sacrificing flavor. They’re easy to make, packed with nutrients, and endlessly customizable to suit any palate. Whether you’re cooking for a family dinner, a party, or just craving something new, these taco boats are sure to impress. The vibrant colors, bold flavors, and satisfying textures make every bite a delight. Try this recipe today and discover a new favorite way to enjoy tacos!