Spaghetti Squash Tacos

Spaghetti Squash Tacos

45
jfresh 3

"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! "

Ingredients

1 h 5 m {{adjustedServings}} servings 409 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 67.4g
  • 22%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. Bake the squash in the preheated oven until tender, 30 to 40 minutes.
  3. Strip the squash from the rind with a fork into short strands and set aside.
  4. 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.
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Reviews

45
  1. 63 Ratings

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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 thi...

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 ...

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