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Spaghetti Squash Tacos
Jordan Cord

Spaghetti Squash Tacos

This spaghetti squash taco recipe is easy, filling, and delicious. Flavor with taco seasonings and load up with your favorite toppings.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 207
Ingredients Method Notes

Ingredients
  

  • 1 small spaghetti squash
  • 2 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
For the Tacos
  • cooked spaghetti squash
  • 1 Tablespoon olive oil
  • 1 - 15 oz. can of black beans drained and rinsed
  • 2 Tablespoons taco seasoning or create your own mixture – below
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
Toppings (All optional!)
  • Avocado
  • Red onion
  • Tomato
  • Guacamole
  • Cilantro
  • Lime
  • Jalapeño

Method
 

Spaghetti Squash
  1. Cut spaghetti squash in half lengthwise. Use a spoon to scrape out the seeds from each half.
  2. Preheat the oven to 400º and line a baking sheet with parchment paper. Drizzle olive oil over each half of the squash and sprinkle with salt and pepper (on the cut sides) and place cut side down on the baking sheet.
  3. Bake for 25 to 30 minutes. Set aside and allow to cool for 10 minutes.
  4. Use a fork to scrape out the spaghetti squash noodles – working gently will keep more of them in tact!
For the Tacos
  1. Add spaghetti squash and beans to a large skillet. Add seasoning and stir to combine. Cook for 8-10 minutes, until the filling is hot.
  2. Scoop filling into hard or soft shell tortillas and add toppings.

Notes

This made enough filling for 10-12 tacos. I assume most people would eat 1-2 hardshell tacos for dinner.