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Spaghetti Squash Taco Boats

Ingredients
  

For the Squash

  • 2 spaghetti squash
  • 2 tsp olive oil
  • salt and pepper

Taco Meat Seasonings

  • 1 tbsp chili powder
  • 1/2 tbsp flour
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp oregano

Spaghetti Squash Boat Filling Mixture

  • 1/2 small onion minced
  • 1/2 bell pepper minced
  • 1/2 cup tomato sauce
  • 1/2 cup water

Additional Taco Toppings, as desired

  • diced tomatoes, shredded cheese, jalepenos, sour cream, guacamole, shredded lettuce, cilantro and diced avocado.

Instructions
 

For the spaghetti squash

  • To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  • Use a sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
  • Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash. Place them cut-side down on the prepared baking sheet.
  • Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. 
  • Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. 

For the filling mixture

  • Mix all taco meat seasonings in a small bowl, set aside.
  • In a large skillet over medium-high heat, cook ground beef breaking it into smaller pieces as it cooks. Approximately 5-7 minutes. Drain grease, if needed. When no longer pink, add dry seasoning and mix.
  • Add onion, pepper, water and tomato sauce. Simmer on low for about 15 minutes.

Assembly of Spaghetti Squash Taco Boats

  • Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it’s no longer attached to the walls and makes a “nest.” Be careful not to break the skin of the squash.
  • Spoon approximately 1/2 cup meat into each spaghetti squash. Top each with favorite taco toppings. If desired, top each boat with cheese and transfer them to oven for about 5 minutes until cheese is melted. Serve immediately!