Spaghetti Squash Taco Boats Recipe
A fun, healthy twist on taco night! Roasted spaghetti squash strands serve as the perfect vessel for seasoned taco meat and all your favorite toppings — light, flavorful, and gluten-free
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef or turkey
- 1 packet taco seasoning or homemade blend
- ½ cup diced onion
- 1 cup canned black beans drained and rinsed
- ½ cup salsa
- 1 cup shredded cheddar or Mexican cheese blend
- 1 avocado diced
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place squash cut-side down on a baking sheet and roast for 35–40 minutes until tender.
- While squash roasts, cook ground meat and onion in a skillet over medium heat until browned.
- Stir in taco seasoning, black beans, and salsa; cook 5 more minutes.
- When squash is cool enough to handle, use a fork to scrape out strands into a bowl, leaving the shell intact.
- Mix some squash strands into the meat mixture for extra flavor.
- Spoon meat mixture into spaghetti squash shells, top with shredded cheese.
- Return to oven for 5–7 minutes until cheese melts.
- Garnish with avocado, cilantro, and lime wedges before serving.
Notes
- Swap ground beef for ground chicken or plant-based crumbles.
- Add jalapeños or hot sauce for a spicy kick.
- Use leftover taco meat for a quick meal.
- Perfect gluten-free and low-carb dinner option.