Taco Spaghetti Squash Boats bring your favorite taco flavors and toppings stuffed inside a spaghetti squash boat! They’re loaded with protein and veggies and are an easy and family-friendly paleo, gluten-free, and Whole30!
Taco Thursday!!! Just kidding, that isn’t a thing, but it totally could be. Today we are changing up your typical tacos and make taco spaghetti squash boats!
We can always eat Mexican food in our house, and with Cinco de Mayo just around the corner, I wanted to do something fun. Living in Texas, it is practically a holiday here. All the chips, guac, margs, and tacos. That really sounds like everyday though…ha!
These boats take out the tortillas and use a spaghetti squash instead. I don’t have anything agains tortillas, but it’s always fun to change things up. And who doesn’t love eating out of an edible bowl!
While I wouldn’t say spaghetti squash is a nutritional powerhouse, they make a great substitute for pasta and are a lot lower in carbs. They provide a good source of folic acid, potassium, and vitamin A. You might not think of pasta and tacos, but you can stuff them with whatever you want!
How to make Taco Spaghetti Squash Boats
Taco spaghetti squash boats are super easy to make and really only take 10 minutes! Most of the time is the spaghetti squash roasting in the oven and you really only need to cook the taco meat and prep the toppings. Here is what you need:
- spaghetti squash
- ground beef
- canned tomatoes
- taco seasoning
- avocado oil
- all the toppings you like! – I did shredded cabbage, tomatoes, red onion, avocado, jalapeño, and cilantro
To start, you need to roast the spaghetti squash. While that cooks, you can prep your toppings. When the spaghetti squash is almost done, you make the taco meat mixture.
First sauté the onion in the oil until it softens up some. Then you add the pepper and let it soften as well. Add the ground beef and cook for about 3 minutes or so. Finally add the taco seasoning and canned tomatoes and cook until beef is browned and cooked through.
Then you take out the spaghetti squash, thread it, and it’s topping time!! All those taco flavors are packed in fun spaghetti squash boats!
Toppings to Taco Spaghetti Squash Boats
I topped these spaghetti squash boats with some of my favorite taco toppings, but you can use whatever you like. Here are some of my favorites:
- shredded cabbage or lettuce
- diced tomatoes
- diced onion
- black beans
- shredded cheese
- pico de Gallo
- lime juice
I decided to keep these paleo and Whole30 approved, but the addition of cheese or black beans would be amazing! The more toppings the merrier!!
Meal Prep Taco Spaghetti Squash Boats
To meal prep these guys, it’s super simple. Just make it according to the recipe, but don’t assemble them. Either thread the spaghetti squash and remove from the skin or leave it in boat form. Store the squash, taco meat, and toppings separately. You could also store the spaghetti squash and taco meat in the same container.
They will keep in an airtight container (these are my favorite meal prep containers) for about 5 days. Then it’s time to eat, heat up the squash and the meat and then top with your toppings!
More Healthy Spaghetti Squash Recipes
Taco Spaghetti Squash Boats
- 2 small spaghetti squashes, cut in half and deseeded (about 900 grams each, without seeds)
- 1 teaspoon avocado oil
- 1 pound grass fed beef (I used 85/15)
- 1/2 cup chopped yellow onion (60 grams)
- 1/2 cup chopped bell pepper (80 grams)
- 1 tablespoon taco seasoning
- 1/2 cup canned diced tomatoes
- 4 cups shredded green cabbage (200 grams)
- 2 tomatoes, diced (250 grams)
- 1/4 cup diced red onion (40 grams)
- 1 medium avocado, sliced (about 150 grams)
- optional toppings: sliced jalapeños, salsa, cilantro, lime juice, green onion...
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Sprinkle the flesh of the spaghetti squash with salt and pepper. Place flesh side down on baking sheet and roast for 30-35 minutes until skin gives a little when touched.
- While the spaghetti squash cooks, prepare your toppings.
- When the spaghetti squash has 10-15 minutes left, make the beef. Heat a large sauté pan over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add onions and cook until translucent, about 3-4 minutes. Add diced peppers and let cook for another 2-3 minutes. Add ground beef and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add taco seasoning and canned tomatoes and mix well. Cook for another 2-3 more minutes or until no pink remains. Remove from heat.
- When spaghetti squash is done, remove from oven and thread flesh with a fork to make spaghetti. Be careful not to break the skin of the squash. Divide the ground beef among the 4 halves, making sure to get the juices. Top with cabbage, diced tomatoes, red onion, and avocado, dividing evenly. Top with additional optional toppings and enjoy!
This recipe was previously posted and was updated this year!
This post may contains affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!