Spaghetti Squash Tacos

Spaghetti squash takes center stage in this twist on traditional tacos! By substituting ground beef with roasted squash, we create a flavorful, nutritious, and utterly fascinating taco experience.

The combination of spicy chili powder, cumin, and paprika adds a bold, Southwestern flair to this vegetarian-friendly dish.

Ingredients

• 2 medium spaghetti squash
• 1 lb ground beef (or ground turkey, chicken, or beans for alternative options)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can diced tomatoes with green chilies
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 6 tacos shells
• Shredded cheese, for serving (optional)
• Sour cream, for serving (optional)
• Salsa, for serving (optional)
• Fresh cilantro, chopped, for garnish (optional)

Instructions

Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Place the squash cut-side up on a baking sheet lined with parchment paper, drizzle with 1 tablespoon olive oil, and season with salt and pepper.

Roast in the preheated oven for about 45 minutes, or until tender and easily shredded with a fork. While the squash is roasting, cook the ground beef (or alternative option) in a large skillet over medium-high heat, breaking it up into small pieces as it cooks, until browned, about 5-7 minutes.

Drain excess fat, then add the diced onion, minced garlic, and diced red bell pepper.

Cook until the vegetables are softened, about 5 minutes. Stir in the chili powder, cumin, and paprika, cooking for 1 minute.

Add the can of diced tomatoes with green chilies and bring to a simmer.

Reduce heat to low and let it cook while the squash finishes roasting. Once the squash is done, let it cool slightly, then shred it with a fork into spaghetti-like strands.

Add the shredded squash to the skillet with the beef mixture and stir to combine.

Season with salt and pepper to taste. Warm the tacos shells according to the package instructions.

Assemble the tacos by spooning the squash and beef mixture into the shells, and top with shredded cheese, sour cream, and salsa, if desired.

Garnish with chopped fresh cilantro, if desired.

Notes

For the spaghetti squash, you’ll know it’s done when it’s tender and easily shreds with a fork, so keep an eye on it during those last 10 minutes of roasting. If using ground turkey or chicken, cooking time may vary, so just adjust the heat and cooking time as needed.

Don’t overcook the veggies in the skillet, you want them softened but still with a bit of crunch.

If you like a little heat in your tacos, add some diced jalapeños or hot sauce to the beef mixture. Feel free to customize your tacos with your favorite toppings, and don’t be shy about getting creative! Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months, so you can enjoy this flavorful meal again and again.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 26g