Spaghetti Squash Tacos Recipe

Name: Spaghetti Squash Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Spaghetti Squash, Cut In Half Lengthwise And Seeded; 8 whole Hard Taco Shells; 1/2 cups Taco Sauce Of Your Choice (if Desired); 1 cup Fresh Cilantro, Chopped; 1 whole Large Tomato, Seeded And Chopped; 1 cup Queso Fresco, Shredded Or Crumbled; 1 Tablespoon Olive Oil; 2 teaspoons Dried Cilantro; 2 teaspoons Dried Mexican Oregano; 1 teaspoon Ground Cumin; 1 Tablespoon Smoked Chili Powder; 1/2 teaspoons Salt; Cayenne Pepper

Servings: persons

1 whole Medium Spaghetti Squash, Cut In Half Lengthwise And Seeded
8 whole Hard Taco Shells
1/2 cups Taco Sauce Of Your Choice (if Desired)
1 cup Fresh Cilantro, Chopped
1 whole Large Tomato, Seeded And Chopped
1 cup Queso Fresco, Shredded Or Crumbled
1 Tablespoon Olive Oil
2 teaspoons Dried Cilantro
2 teaspoons Dried Mexican Oregano
1 teaspoon Ground Cumin
1 Tablespoon Smoked Chili Powder
1/2 teaspoons Salt
Cayenne Pepper

1
Preheat oven to 350 degrees F. Spray each half of spaghetti squash lightly with olive oil spray.
2
Sprinkle half of the seasoning mixture onto the squash and place face down on a nonstick baking sheet.
3
Prick the rind of each squash half multiple times with a fork.
4
Bake for 20-30 minutes, or until squash is fork tender.
5
Remove from the oven.
6
Shred squash with a fork and place into a bowl.
7
While squash is baking, whisk together the ingredients for the seasoning mix.
8
Add mixture to the shredded squash and toss to coat.
9
Place around 1/2 cup squash into each taco shell and top with taco sauce (if desired), cilantro, tomato, and queso fresco.
10
Enjoy!
11
Nutrition info per 2 tacos: 223 calories, 10 g fat, 4 g protein, 25 g carbohydrates, 4 g fiber

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Medium Spaghetti Squash, Cut In Half Lengthwise And Seeded, 8 whole Hard Taco Shells, 1/2 cups Taco Sauce Of Your Choice (if Desired), 1 cup Fresh Cilantro, Chopped, and more.

Yes, Spaghetti Squash Tacos falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions