Rating: 4.5 stars 4.2
67 Ratings
  • 5 star values: 40
  • 4 star values: 13
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2

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!

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

409 calories; protein 6.3g; carbohydrates 67.4g; fat 14.3g; sodium 899.7mg. Full Nutrition
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