Spaghetti squash makes the perfect vessel for these spicy taco fillings. It’s so easy to make and totally customizable. You literally cook the squash, scoop out the flesh and fill it with your favourite taco fillings.
I added black beans to mine, but you can omit for low-carb. The ground beef can be switched up for ground turkey or chicken or more beans if you’re vegetarian. As for the cheese, if you’re dairy-free you can leave it out or add your favourite non-dairy cheese.
See how easy that was to please many different dietary needs? They’re also gluten-free!
You can use store-bought taco seasoning in a pinch, but I prefer to make my own. I always have these spices on hand so it’s easy to whip up. You can find my recipe for homemade taco seasoning here.
- 1 small spaghetti squash
- 1/2 lb ground beef
- 1/2 cup black beans*
- 1/2 tomato, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1 green onion, chopped
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp crushed tomatoes or tomato sauce
- 1 oz cheddar cheese, grated
- Taco Seasoning
- Sour cream or yogurt
- Preheat oven to 400F.
- Cut spaghetti squash in half, scoop out seeds and place face-down on baking sheet lined with parchment paper.
- Bake for 30 minutes.
- Meanwhile, add ground hamburger to a frying pan. Cook until no longer pink.
- Add taco seasoning, beans, tomatoes, peppers, onion and tomato sauce.
- Cook for 5 minutes.
- When squash is ready, remove from oven, allow to cool and scrape flesh into a separate bowl keeping the skin in tact, these will be the "boats".
- Reduce oven heat to 350F.
- Time to assemble the boats! Place about 1/2 cup of spaghetti squash back into the skin of the squash.
- Add beef and vegetables.
- Top with cheese and cilantro.
- Bake for 10 minutes.
- Remove from oven and add your favourite toppings.
- 366 Calories, 23g Carbs, 9g Fibre, 14g Net Carbs, 18g Fat, 27g Protein, 6g Sugar
- *Omit the beans for low-carb