Taco Spaghetti Squash Boat

Taco Spaghetti Squash Boat

Spaghetti Squash in a Mexican dish? Believe it. I used to make this while I was at school. This is one of my favorite recipes. All the goodness of a taco, in one big spaghetti squash bowl. When cooking spaghetti squash I only cook one half, because mainly I am cooking for myself & my mom.

Instead of directing you all to another link where I explain how I cook my spaghetti squash- I’ll tell ya right here! I’ll save you one less click. So, here’s what you do. Preheat your oven to 450. Prep a cookie sheet, pizza pan, any flat pan by placing aluminum foil over it. Wash your spaghetti squash and cut it in half. No need to do an arm workout that day, because cutting the squash will do. (or am I just that big of a whimp?? hold the answers to that). With 1/2-1 tbsp of oil, for this I use olive since coconut oil hardens very quickly, and using a spoon, spread the oil around the inside of the squash. It’s ok if you don’t get every inch covered. Then give your squash a coating of pepper, paprika, granulated garlic and cumin. Just sprinkle the spices right over it. Flip your squash onto your aluminum foil covered pan, so it is face down. By face down, I mean the inside part where you had covered it in oil and spices. Cook it for 45 minutes.

That’s the general idea of how to cook a spaghetti squash. Depending on what dish I’m making, like if I am making my Spaghetti Squash Lasagna, I usually coat the squash in pepper, garlic, basil & onion powder.

Do not take your squash out before the 45 minutes! Don’t leave it at 40 and say “eh, it’s done. I’m bored. I’m hungry”…. Take it from me. I have been impatient before and the squash turns out crunchy and gross. Let it cook!!

As for the taco meat itself, I love using ground turkey. You can use chicken, grass fed beef, whatever taco meat you usually use, or none if you’re vegetarian!


The salsa is the Kelly homemade salsa. It is 1 can whole tomatoes, with the juice, some onion, cilantro, garlic, salt and sriracha (told you we use that stuff for everything)… We don’t measure, we just taste test throughout making it. A lot.

Feel free to include whatever veggies you like in this boat. Whether it be black beans, corn, jalapenos- make it all you. I made some green pepper and onion fajita veggies.


Without further ado, here is what you’ll need to make this Taco Spaghetti Squash Boat!

Taco Spaghetti Squash Boats

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

1/2 Spaghetti Squash

Serving Size: 2


  • 1/2 Spaghetti Squash, cooked
  • 1/2 c. Taco Meat
  • 1 c. Fajita Vegetables
  • 1/4 c. Tomatoes, diced
  • 1/4 c. Mexican Blend Shredded Cheese
  • Greek Yogurt & Salsa, for topping


  • Take your cooked spaghetti squash (_see blog post for details on how to cook the spaghetti squash_) and "fluff" it. Aka, take a fork and run it through the spaghetti squash so it looks more like actual spaghetti. Keep your oven on!!!!
  • Fold in your fajita veggies, taco meat, tomatoes and whatever other veggies you want. Be careful because it is very full.
  • Top with cheese and put it back in your oven. Broil on high for 3 minutes.
  • Take out, let cool, top with salsa & Greek yogurt (_healthy sour cream subsitute_) and enjoy!
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