Spaghetti Squash Tacos

38 Reviews

Prep: 20 min
Cook: 45 min
Ready In: 1 hr 5 min

“An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style! ” - by jfresh

Ingredients

1 large spaghetti squash, halved and seeded
2 teaspoons vegetable oil
1 (1.25 ounce) package dry taco seasoning mix
1 small onion, diced
1 jalapeno pepper, seeded and diced
1 pinch salt, to taste
12 crisp taco shells

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Metric US

Original recipe yields 4 servings

Directions

Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
Bake the squash in the preheated oven until tender, 30 to 40 minutes.
Strip the squash from the rind with a fork into short strands and set aside.
Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.

Nutrition

Amount Per Serving (4 total)

Calories
409 cal
20%

Fat
14.3 g
22%

Carbs
67.4 g
22%

Based on a 2,000 calorie diet

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Reviews (38)

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ang

Oct. 26, 2010

"I'm not a vegetarian, but had bought a spaghetti squash intending on using it in an Italian dish as it was recommended. When it came time to cook, though, I wasn't feeling Italian. I found this reci..." See morepe and decided to give it a try. It was AMAZING! I've never raved about a dish so much before (I've never even left a rating on a past dish, but this one is well worth it). Instead of the packaged taco seasoning, I used a seasoning found on this site - Taco Seasoning I - it's de'lish! Everyone loved it, even my skeptical husband. It will be a regular."

Dawnna

Oct. 26, 2010

"This was a very yummy vegetarian taco stuffing. I followed the recipe exactly, and it turned out superb!..." See more"

Van Chick

Jan. 21, 2011

"This was excellent! The only changes I would make next time are to cook the onion and jalapeno in water as i don't think it would make a taste difference and to reduce the squash for awhile as there ..." See morewas quite a lot of liquid which made for soggy taco shells. Other than that the flavor and texture were amazing, AWESOME alternative to meat or soy/gluten products!"

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