a fantastic new method to prepare spaghetti squash! Excellent for meat eaters, vegetarians, and vegans alike. Serve with sour cream, fresh salsa, and salty, fried corn tortillas! Serve your tacos the way you always have!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Reviews
These deserve 5 stars, because they are such light tasting tacos. I cooked the spaghetti squash for 40 minutes. Lettuce, squash, and salsa into my corn taco shells.
Delicious, will make it again! Substituted a can of green chilies for the jalepeno. made homemade tortillas. Topped it w/ some cheese, lettuce, and green sauce. It was a hit. Went back for seconds.
I love this recipe. I steamed the squash and used greek yogurt instead of sour cream. I also topped with salsa, lettuce, and cheese.
I added black beans to the mix and it was amazing!
This was a surprisingly delicious recipe .
Ho hum. Boring! Won’t bother trying this one again. I come from the “land of bland,” so even a little flavor is good; this took me back there.
Great option to Italian dishes with this squash. I’ve found that with any spaghetti squash recipe, including this one, it’s best remove as much of the water as you can from the squash after cooking and removing it from the shell. I line a colander with paper towels, dump the squash onto it, cover with more paper towels and press out the water by hand. Cheesecloth would work even better, but costs more and I rarely have any one hand. I use this recipe for the taco “meat”, and still top it with cheese, lettuce, chopped tomatoes, salsa and sour cream.
Really tasty! I got a spaghetti squash to use as spaghetti and didn’t like it, so I was really surprised to find a recipe like this. I am a vegan, so it is cool to find new “meat” replacements.
This was DELICIOUS! I made a couple modifications. Once I added the squash to the onions and added the taco seasoning (I used Old El Paso spicy) I let it cook down quite a bit because all the water came out of the squash and it would have been mushy. I didn’t put in jalapeño since the spices were already hot but I added fresh garlic with my onions. I don’t shy away from heat but without the fat of ground beef the taco seasoning was actually hot enough. I also just did a soft tortilla and stuffed it with cheese, lettuce, tomato, avocado and sour cream and I topped it off with about a quarter cup of warm chickpeas to make it a little more filling. So good! This recipe alone I would say made three burrito style tacos once the squash rendered down… even with all the additional fillings. So if you have a couple more people to feed I’d say make two squashes.
Yum!!!! I really liked these. Only thing I did different is made my own seasoning. I don’t do packages. Going to try the leftovers in enchiladas tomorrow.
I will likely try it again with a few adjustments. I like the ideas of adding beans and corn. My issue was opposite some others – the taco seasoning packet was too overwhelming for the size of squash I had, so I actually added water to the recipe (since you would usually add water to the packet when making it with beef). My children were not interested in trying, but I love the idea someone posted about turning it into a bean dip. I may do that with the leftovers!
The taco seasoning is definitely going to determine the outcome of your recipe. I used Old El Paso taco seasoning and made the recipe as is with hard tacos, sour cream, and cheddar cheese. It was outstanding! My only complaint is that it is entirely too hot for my taste, but my husband told me it was the perfect amount of heat. I would only use 1/2 (maybe even 1/3) of the jalapeno next time. Otherwise, this dish is great, and healthy!
First time cooking with spaghetti squash & thought this might make for an interesting meal. Psuedo tacos may not have been the best way to first experience this vegetable; which I will defintely cook again as a side dish. As tacos it was only OK. I should have used my own seasoning instead of the packaged taco seasoning (which taste like Taco Bell…blah!). It was easy enough; the hardest part was cutting the squash (thank goodness for the internet). We did eat it all but this will never be a family favorite.
Ehh something weird about it husband and daughter liked it
Loved these tacos! I used hard taco shells to give it some crunch (I think it would be too much of the same texture otherwise) but no complaints on the flavor here. As a vegetarian I am always looking for non-soy meat substitutes and this hit the spot. Thank you so much for the great recipe, it will definitely be in my regular rotation.
A great way to use spagetti squash. I added avocado and sour cream and I really like them
The tacos were delicious! I prepared Taco Seasoning 1 from this site, I left out the jalapeno, but added a can of black beans. Only used half the squash otherwise would have been too much. Topped the taco with salsa, shredded cheese and lettuce.
This turned out really yummy and is so unique! I didn’t have fresh jalapeno, so I used a small can of diced green chiles. (Be sure to cook until it is no longer watery!) I served it with fresh spinach leaves, diced tomatoes, chopped black olives, diced avocado with lime juice, shredded cheese, and salsa and sour cream in crunchy taco shells. YUM!
Being Latina I was a little skeptical about this recipe but I had a lot of spaghetti squash to use, and I have to say it was pretty good! The bf absolutely LOVED it. I didn’t have any jalepenos on hand so I substituted a can of diced tomatoes w/green chiles and I only had flour tortillas. Other than that I stuck to the recipe.
Absolutely loved it!
This recipe is a favorite in my house! I make and serve it just as suggested. Yum!