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Taco Stuffed Mexican Spaghetti Squash

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    Alyssa Workman

A healthy and delicious Mexican-inspired spaghetti squash boat. Packed with veggies and protein, this recipe is yummy, easy to make, and nutrient dense!

Taco stuffed spaghetti squash boats on a baking sheet.

This taco stuffed Mexican spaghetti squash recipe has it all! Bold flavor, variety of texture, and packed with nutrients. It’s definitely one of my favorites.

Spaghetti squash boats are a fun way to mix up your typical noodle or rice-based dish. You end up with a way healthier meal that tastes just as good.

Taco stuffed spaghetti squash on a baking sheet with toppings

What does spaghetti squash taste like?

Spaghetti squash has a very mild flavor with a slight sweetness. I don’t think it tastes much like squash, especially when it’s mixed with a sauce or other flavors/spices, like in this recipe. 

The spaghetti squash transforms into spaghetti-like noodles when you bake it. One thing that makes spaghetti squash noodles different from traditional pasta is the slight crunch they have. I will admit, I was skeptical of spaghetti squash at first but now I make it quite often and it’s also husband-approved in this household!

Is spaghetti squash healthy?

Yes! Spaghetti squash has an abundance of vitamins, minerals, and antioxidants. It’s a great low-carb way to satisfy cravings for pasta without spiking your blood sugar. One whole cup of spaghetti squash only has about 40 calories and 10g of carbs, whereas the average cup of cooked spaghetti has over 220 calories and 43g of carbs. I love that I can fill up on spaghetti squash and feel great!

How to cut and deseed a spaghetti squash before baking

You can prepare a spaghetti squash in 2 super easy steps.  First, carefully cut the squash in half lengthwise (top to bottom) with a chef’s knife. Then, scoop out the seeds and the darker yellow stringy insides using a spoon.

Step by step process of how to deseed a spaghetti squash

What type of beef to buy

I recommend buying 100% grass-fed beef as opposed to grain-fed. Grass-fed cattle are treated more humanely than conventionally raised cattle and their meat is more nutritious. Grass-fed beef contains up to five times more the omega-3 fats (the anti-inflammatory kind) as conventionally raised meat. Organic beef is the second-best, but still a great option.

Step by step process of the first part of the recipe.
Step by step process of how to prepare the recipe.

Substitutions and modifications

  • Mix it up by using a different kind of meat like ground chicken, ground turkey, or chorizo.
  • If you don’t have smoked paprika, substitute with regular paprika.
  • If you don’t have the spices to make your own taco seasoning, use a store bought packet. Try to find one without sugar.
  • Add more of your favorite toppings like cheese, beans, salsa, or pico (instead of the onions and tomatoes). If using cheese, sprinkle it over the Mexican spaghetti squash after you have re-stuffed it and broil it in the oven for a few minutes. Then, add the rest of your toppings.
All spaghetti squash boats on a baking sheet

How to store and reheat

Store any leftovers in an airtight container in the fridge for up to 5 days. The quickest and easiest way to reheat this Mexican spaghetti squash is to scoop out the filling into a bowl (discard the skin) and heat for a couple minutes in the microwave. Fun fact - I actually think this recipe is better the second day because the spaghetti squash soaks up more of the taco flavor.


Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4


  • 2 (~2 pound) small spaghetti squashes, halved and deseeded

  • Drizzle of avocado oil

  • Salt & pepper

  • 1 lb grass-fed ground beef

  • ½ c diced red onion

  • 1 can of diced tomatoes (do not drain)

  • 3 Tbsp taco seasoning OR my DIY taco seasoning. See ingredients below:

DIY Taco Seasoning:

  • 1 Tbsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • ½ tsp garlic powder

  • ¼ tsp onion powder

  • ½ tsp dried oregano

  • Pinch of red pepper flakes

  • ½ tsp salt

  • ¼ tsp black pepper

Toppings (suggested):

  • 1 roma tomato, diced

  • ¼ c red onion, diced

  • 1 jalapeño, sliced

  • 1 avocado, sliced

  • 1 lime, cut into wedges

  • Fresh cilantro


  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  2. Drizzle avocado oil over the flesh of the spaghetti squash and sprinkle with salt and pepper. Place squash flesh side down on baking sheet and roast for 30-35 minutes or until the squash is fork tender and the skin gives a little when you press it on the outside.

  3. While the squash is baking, prepare the taco seasoning (if making your own) and toppings.

  4. When the spaghetti squash has about 10 minutes left to bake, start the ground beef.

  5. Spray a large skillet with cooking spray and place over medium heat. Add the ground beef and break into crumbles with a spatula. Add ½ c of the onions and cook until the meat is browned and the onions are translucent. Add diced tomatoes (do not drain) and taco seasoning and mix well. Let cook for 5-7 minutes more over medium heat or until the mixture thickens.

  6. Meanwhile, remove spaghetti squash from the oven and scrape the flesh with a fork to make the spaghetti. Be careful not to break the skin of the squash - this will be your bowl. Scrape the shredded squash into a large mixing bowl and add the ground beef mixture, stirring well. Taste and season with salt and pepper, if needed.

  7. Stuff the empty squash halves with the filling and add your favorite toppings. Serve immediately.