Taco Stuffed Spaghetti Squash: Your Ultimate Low-Carb & Healthy Dinner Recipe

Craving the vibrant flavors of tacos but seeking a healthier, lower-carb alternative? Look no further than this incredible Taco Stuffed Spaghetti Squash recipe! It perfectly blends all the deliciousness you love about traditional tacos with the light, satisfying texture of spaghetti squash, creating a filling and wholesome dinner that your entire family will absolutely adore. It’s a brilliant way to enjoy your favorite Mexican-inspired meal without the carb-heavy tortillas, making it an ideal choice for a nutritious weeknight dinner or your next Taco Tuesday.

Why You’ll Love This Taco Stuffed Spaghetti Squash Recipe

This Stuffed Spaghetti Squash is bursting with all the irresistible flavors of your favorite tacos, but with significantly fewer carbohydrates. It’s a game-changer for anyone looking to maintain a balanced diet without sacrificing taste. For me, making healthy choices is important, especially after indulging a bit! Just last weekend, I celebrated my birthday with some of my best girlfriends, heading out to Hollywood for a fun escape. We dined at some fantastic spots like Chateau Marmont, The Den, and Pink Taco, enjoying an array of delicious foods. It was such a memorable time filled with laughter and amazing meals.

However, after a weekend of culinary adventures, I always find myself wanting to bring things back into balance with nutritious home-cooked meals. That’s where recipes like this Taco Stuffed Spaghetti Squash truly shine. It allows me to continue enjoying the flavors I love while making mindful choices about what I’m eating.

The Allure of Tacos and the Quest for a Healthier Twist

One of my absolute favorite comfort foods is homemade tacos. Seriously, I can’t get enough of them! I’m not exaggerating when I say I prepare them at least once a week. They’re a guaranteed hit with my entire family – a rare feat where everyone eats without a single complaint! While tacos are incredibly satisfying, if I’m honest with myself, the traditional tortilla shells can add a fair amount of carbohydrates, especially when you’re aiming for a lighter meal.

This led me on a mission to brainstorm creative ways to enjoy all the wonderful taco flavors while reducing the carb count. My love for spaghetti squash recipes immediately sparked an idea: why not combine the irresistible taste of tacos with the versatile, low-carb nature of spaghetti squash? The result, I’m thrilled to report, was not just good, but truly delicious! This recipe proved to be the perfect solution for satisfying my taco cravings in a nutritious and wholesome way.

The Magic of Spaghetti Squash: A Low-Carb Wonder

Spaghetti squash is a truly remarkable vegetable. When cooked, its flesh naturally separates into strands that beautifully mimic spaghetti noodles, making it an excellent low-carb, gluten-free alternative to traditional pasta or even rice. It’s rich in vitamins A and C, as well as fiber, contributing to a feeling of fullness and promoting digestive health. Its mild flavor makes it incredibly versatile, serving as a perfect canvas for bolder ingredients like the seasoned ground beef and vibrant vegetables in this taco recipe.

By swapping out tortillas for spaghetti squash, you’re not only reducing your carbohydrate intake but also adding a wealth of nutrients to your meal. This makes Taco Stuffed Spaghetti Squash an ideal option for anyone following a low-carb, keto, or gluten-free diet, or simply for those looking to incorporate more vegetables into their daily meals.

Customizing Your Taco Stuffed Spaghetti Squash

This recipe is wonderfully adaptable, allowing you to easily customize it to your family’s preferences or whatever ingredients you have on hand. Don’t be afraid to get creative! I initially wanted to add jalapeños to mine for a spicy kick, but knowing my picky boys wouldn’t appreciate the heat, I opted for a milder version. The beauty is, you can tailor it exactly how you like.

Topping Ideas:

Fresh cilantro, chopped
Diced avocado or a dollop of guacamole
A spoonful of plain Greek yogurt or sour cream (for an extra creamy touch)
Salsa or pico de gallo
A squeeze of fresh lime juice
Thinly sliced green onions
A sprinkle of your favorite cheese (cheddar, Monterey Jack, or a Mexican blend)
Sliced black olives
A dash of your favorite hot sauce for extra heat

Filling Variations:

Protein: While lean ground beef is fantastic, feel free to substitute with ground turkey, ground chicken, or even a plant-based ground meat alternative.
Veggies: Add corn, black beans, diced zucchini, or even a different color of bell pepper for more flavor and nutrients.
Spices: Adjust the chili powder and cumin to your taste. A pinch of cayenne pepper or smoked paprika can add depth.

This versatility makes it a perfect candidate for regular rotation in your meal plan. It’s a winner of a dinner for your next Taco Tuesday, a hearty weekend meal, or a fantastic option for meal prepping throughout the week. Enjoy the process of making it your own!

Taco Stuffed Spaghetti Squash

Taco Stuffed Spaghetti Squash – all the yumminess of tacos mixed with spaghetti squash for a satisfying, low carb dinner! This easy, healthy recipe is perfect for weeknights and packed with flavor.

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Course: Dinner

Author: Jenn

Ingredients

▢ 1 3-4 pound spaghetti squash
▢ 1 pound lean ground beef
▢ 1 tsp. olive oil
▢ 2 cloves garlic minced
▢ 1 onion diced
▢ 1 red bell pepper diced
▢ 2 tsp. kosher salt or more to taste
▢ 1/2 tsp. black pepper
▢ 3 tsp. chili powder
▢ 1 1/2 tsp. cumin
▢ 1 14.5-oz can petite diced tomatoes, drained
▢ Mozzarella cheese for topping

Instructions

Begin by preparing your spaghetti squash. Carefully cut the spaghetti squash in half lengthwise and use a spoon to scoop out all the seeds and stringy bits. Place the squash halves cut-side down on a shallow baking dish with about an inch of water in the bottom. Microwave for 5 minutes. After 5 minutes, test for doneness by piercing the flesh with a fork – it should be tender.
If the squash is not yet tender, continue to microwave in additional 5-minute increments until it is fully cooked. (If both halves don’t fit in your microwave at once, you can cook them one at a time.) Once cooked, remove the squash from the microwave and set it aside to cool slightly, making it easier to handle.
In the meantime, prepare your savory taco filling. Heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic, diced onion, and diced red bell pepper to the pan. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they have softened and become fragrant. Next, add the lean ground beef to the pan. Use a spatula to break up the beef as it cooks, ensuring it browns evenly. Continue to cook until the beef is fully browned and no pink remains.
Once the ground beef is cooked, drain any excess grease from the pan. Stir in the kosher salt, black pepper, chili powder, and cumin, mixing well to distribute the spices evenly throughout the meat and vegetable mixture. Then, pour in the drained can of petite diced tomatoes. Cook for another 3-5 minutes, stirring occasionally, until everything is heated through and the flavors have melded together.
Preheat your oven to 350ºF (175ºC). Using a fork, carefully scrape the cooked spaghetti squash strands from both halves into the beef mixture in the skillet. Stir gently until all the spaghetti squash is thoroughly incorporated with the taco filling. Spoon this flavorful mixture back into the two empty spaghetti squash halves, ensuring they are evenly filled. Place the stuffed squash halves back into a baking dish. Bake for 15 minutes, or until the filling is heated through and bubbling slightly. Finally, remove from the oven, top generously with mozzarella cheese (or your preferred cheese), and place back in the oven for another 5 minutes, or until the cheese is beautifully melted and golden. Serve immediately and enjoy your delicious, low-carb Taco Stuffed Spaghetti Squash!

Tried this Recipe? Pin it for Later!Mention @JenNikolaus or tag #YummyHealthyEasy!

Tips for Perfect Spaghetti Squash Every Time:

Cooking spaghetti squash can sometimes be tricky if you’re aiming for perfectly tender strands without it turning mushy. The microwave method outlined in the recipe is quick and efficient. Here are a few extra tips:

Cutting the Squash: Spaghetti squash can be tough to cut. For easier and safer cutting, microwave the whole squash for 2-3 minutes before attempting to slice it. This softens the skin slightly. Always use a sharp, sturdy knife.
Oven Roasting (Alternative): If you prefer to bake, cut the squash in half, scoop out the seeds, drizzle with a little olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast at 400°F (200°C) for 30-45 minutes, or until tender. This method can yield slightly firmer strands and a nuttier flavor.
Fork Test: Don’t underestimate the fork test! It’s the best way to determine if your squash is cooked to perfection. The strands should easily pull away with a fork.
Don’t Overcook: Overcooked spaghetti squash can become watery and lose its desirable texture. Cook just until tender.

Serving Suggestions and Meal Prep

This Taco Stuffed Spaghetti Squash is a complete meal on its own, packed with protein, vegetables, and fiber. However, if you’re looking to round out your dinner, consider serving it with a crisp green salad tossed with a light vinaigrette, or a side of steamed green beans. A sprinkle of fresh lime juice just before serving brightens all the flavors beautifully.

For meal prepping, this recipe is fantastic! You can cook the spaghetti squash and prepare the taco filling in advance. Store the cooked squash strands and the filling separately in airtight containers in the refrigerator for up to 3-4 days. When ready to eat, simply combine them in the squash halves, top with cheese, and bake until heated through and the cheese is melted. This makes for quick and easy lunches or dinners throughout the week.

If you liked this stuffed spaghetti squash recipe, you might like these too:

Spinach & Artichoke Stuffed Spaghetti Squash

Stuffed Acorn Squash

Healthy Greek Spaghetti Squash

Spaghetti Squash Taco Bowls