Go Back
+ servings
A baking tray with taco stuffed spaghetti squash boats on top that are topped with cabbage, diced tomatoes, avocado, cilantro, and jalapeños.
Print Pin
5 from 3 votes

Taco Spaghetti Squash Boats

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 complaint meal!
Course Main Course
Cuisine American, Mexican
Keyword Healthy Spaghetti Squash Recipes, Spaghetti Squash Boats, Taco Spaghetti Squash
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 467kcal
Author Kelly


  • 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!


Serving: 1boat | Calories: 467kcal | Carbohydrates: 46g | Protein: 25g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Potassium: 1377mg | Fiber: 13g | Sugar: 18g | Vitamin A: 1850IU | Vitamin C: 80mg | Calcium: 140mg | Iron: 4.9mg