Stuffed spaghetti squash is one of my favorite things to make in the late summer and early fall months. It is incredibly versatile and easy to make. But, I wanted to see if I could take spaghetti squash and make it taste like a taco. As it turns out, you totally can, so I’m here to show you how.
Specialty Kitchen Equipment and Ingredients Needed
To make your taco stuffed spaghetti squash, I recommend having having the following kitchen supplies handy:
I say you’ll need good quality oven mitts because you’ll need to handle the spaghetti squash quite a bit while it’s fresh out of the oven. You don’t want to risk burning yourself! So if your oven mitts are lacking, this is a great time to buy new ones.
Now that we’ve talked about what kitchen supplies you’ll need, the only real specialty ingredient you’ll need to make this recipe is the star of the show… The spaghetti squash! For this recipe, we used a fairly large spaghetti squash so that we would have more flesh to stuff with yummy taco goodness.
Pictures of Taco Stuffed Spaghetti Squash:
In these pictures, you can see that we start by roasting the spaghetti squash. While the squash is roasting, this is when I start the taco filling. When the spaghetti squash is done, I scrape out the flesh and mix it with the taco filling. Then, this gets placed back in the shell, topped with cheese, tomatoes, and green onions and baked again until all of the cheese is perfectly melted. So freaking good.
Recipe
Taco Stuffed Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- 2 tbsp olive oil, divided
- salt and pepper, to taste
- 1 tsp garlic powder
- 1/2 lb ground beef
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 tbsp Taco seasoning
- 1/2 cup chunky style salsa
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 2 green onions, sliced thinly
- 1 roma tomato, diced
Instructions
- Preheat the oven to 375°F. Spray cookie sheet with nonstick spray. Pierce spaghetti squash all over with a fork.
- Bake the spaghetti squash for 5-6 minutes, then carefully cut in half lengthwise. Scoop out all of the seeds with a spoon. Then place flesh side up on a baking sheet so that the inside of the squash is facing out toward you.
- Using half of the olive oil, drizzle both halves of the spaghetti squash with oil and rub all over the flesh and skin. Sprinkle the flesh with salt, pepper, and garlic powder. Roast the squash for 50-60 minutes or until the flesh becomes tender and easily shredable.
- Meanwhile, when the squash has approximately 20 minutes of baking time remaining, heat remaining oil in a large skillet over medium high heat.
- When the oil is hot, add the ground beef, onion, and garlic. Brown the beef, breaking into small crumbles. Once browned, add the taco seasoning, salsa and sour cream to the pan, mixing well.
- When the spaghetti squash is done, carefully scrape the flesh out of the skin. Do not throw away the skins. Add the flesh to the pan with the ground beef mixture. Add half of the cheddar cheese, and mix well. Remove from heat.
- Once everything is fully mixed, add the spaghetti squash mixture back into the skins. Top with remaining cheese, sliced green onions and tomatoes. Bake for 15 minutes or until the cheese is fully melted.
- Serve and enjoy!
This is the perfect meal for two. And who doesn’t like tacos?! We all really enjoyed this healthy meal and I hope you all will too.
If you try this recipe, let me know what you think by leaving me a comment below! Also, if you enjoy this recipe, feel free to subscribe to Growing Up Garlicky or check out my recipes page for more ideas. Lastly, I’ve included some links to other recipes down below that you may also like. Thanks everyone!
Keto Taco Stuffed Peppers
Mexican Style Shepherd’s Pie
