Taco Stuffed Spaghetti Squash brings all your favorite taco flavors and seasonings together in a spaghetti squash bowl!
Spaghetti Squash
Spaghetti squash for me is magical. It's a squash - no big deal...until it's baked! Then it pulls apart into these mild tasting, slightly sweet and naturally buttery spaghetti-like strands. If you haven't tried it yet I think you should!
About the ingredients
Meat: This recipe calls for ground turkey. Lately I prefer it over beef. Not because it's lean (bonus) but because the flavour is so good. Better then ground chicken as well. But that's a personal choice. You can use any ground meat you like.
Vegetables: I used a medium to large size squash. If you use a smaller one adjust the amount of filling or just keep the extra filling to add to a salad, wrap in a tortilla, or warm it up and make it into a taco bowl! Omit the jalapeno pepper if you don't like things too spicy. Or add more if you do! I use white onions for most things because I like the mild, sweet flavour but any onion will do.
Taco Seasoning: I've created a homemade taco seasoning that can easily be increased so you can keep a jar in your pantry . You can use pre-made taco seasoning but the balance of flavours here is much better plus the added bonus of adjusting the salt levels. Store bought tends to be overkill. If you don't have smoked paprika use sweet or hot depending on how much you like to turn up the heat!
Cheese: Pepper Jack cheese is a great choice here but any cheese will do! Even feta. Not very "southwest" but who cares! You could also go cheese-less...but why would you?
Toppings: Get creative with your toppings! There are lots of other great options like avocado, salsa, diced red onion, your favorite hot sauce...whatever you like!
How to make this recipe
Cut the squash in half and scrape out the seeds with a spoon. Roast in the oven for 45-55 minutes or until soft and strands pull apart.
Meanwhile mix together the taco seasoning and prepare the filling.
Saute the vegetables and meat (or beans), chop the cilantro and add it at the end.
Remove squash from the oven once it's done. Using a fork, fluff up and separate the strands.
Add all the filling to the squash halves or as much as you can pile in. If you have extra keep it for a taco bowl, tortilla wrap or to top a salad.
Top it with grated cheese and bake until melted. About 10 minutes.
Chose your favorite toppings and serve. You can cut each half in half again or eat one yourself depending on the size of your squash...and your appetite!
Can I make this vegetarian or vegan?
Yes you can! Contrary to my cheese comment above, you absolutely can turn these taco stuffed spaghetti squash into a delicious vegan or vegetarian dish. Replace the meat with your favorite beans. Kidney, navy or black beans work well here. For non-dairy eaters either omit the cheese altogether or pick up a vegan variety. Same goes for the sour cream. Although it would be equally delicious without either.
Can I make this ahead
This is a perfect make ahead recipe! Not only can you make the filling 3 days ahead, you can make the whole thing, minus the cheese and toppings, 3 days in advance and store in the fridge. When ready to serve, top with the cheese and bake for 20-30 minutes or until a knife inserted in the middle feels warm to the touch.
Other recipes you might like
- Vegetarian 3 Bean Chili
- Quinoa Stuffed Peppers
- How To Soak And Cook Dried Beans
- Spaghetti Squash Chicken Soup
📖 Recipe
Taco Stuffed Spaghetti Squash
Ingredients
Squash
- 1 medium to large spaghetti squash, approx. 1 kg or 2 lbs
- 2 teaspoon olive oil
- salt and pepper
Filling
- ½ large white onion, diced
- ½ bell pepper, any colour, diced
- 1 jalapeno pepper, finely diced
- 500 g (1 lb) ground turkey, or any ground meat
- ½ cup cilantro, chopped
- ½-1 cup pepper jack cheese, or any cheese of your liking
Taco Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon hot paprika
- ¼ teaspoon dried oregano
- ¾ teaspoon black pepper
- 1 tsp salt
Garnishes, optional
- sour cream
- fresh avocado or guacamole
- your favourite salsa
- diced, fresh tomato.
- diced fresh cucumber
- green onions, finely sliced
- more fresh cilantro
- fresh lime wedges
Instructions
- Preheat oven to 400°F.
- Cut squash in half lengthwise and scoop out the seeds with a spoon
- Rub insides and cut edges with olive oil and sprinkle with salt and pepper
- Place cut side down on a parchment or foil lined tray and bake for 50 minutes.
- Remove from oven, flip over and scrape the flesh with a fork to loosen slightly
For the filling
- While the squash is baking, mix all the taco seasonings together in a bowl and set aside
- Then heat 2 tablespoon olive oil in a large saute pan over medium heat.
- Add onions and cook until softened, about 5 minutes. Add both peppers and cook for another 2-3 minutes
- Add turkey and taco seasoning. Continue cooking, stirring occasionally, for 10 minutes or until turkey is cooked through. Remove from heat and add ½ cup chopped cilantro. Stir to combine.
- Set aside until the squash is ready.
Assembly
- Divide the turkey mixture between the squash halves. Pile it up or, if there's too much, keep it to use in a salad, a taco bowl or wrapped in a tortilla.
- Top with the cheese and bake for another 10 minutes.
- Garnish with any toppings. Serve one half per person or cut each half in half and serve with a side salad.
Notes
- Depending on the size of your squash you may have some turkey filling left over. Save it to have with a salad or in a wrap the next day.
- I used Pepper Jack cheese for these but any cheese you like does the trick!
- Store in the fridge, covered, for up to 3 days. Reheat in a preheated 350°F oven for 20-30 minutes. Or in the microwave until warm. Times will vary.
Rose Marie Fisher says
Can this be frozen? ABSOLUTELY love love love this ... not my first time making ..but on a kick freezing ti have easy meals on busy days .
Andrea says
Sorry for the delayed response. This dish freezes well! Scoop out the squash and filling and freeze in individual portions. Defrost in the fridge overnight or in the microwave. Enjoy!
Valerie says
Made some minor adjustments- 1 tsp of cumin instead of 2 and added 1 tsp of chili powder and 1/4 tsp of cayenne pepper. I also added a small can green chile peppers to the meat mixture. Instead of using the shells of the squash, I made it into a casserole, layering squash, meat, cheese. (two layers ending with cheese). I baked it for 20 min. and broiled it for 3 to crisp the top up. Due to dietary restrictions, I had to omit the salt BUT it was so delicious, I didnt miss it one bit! Really a delicious spaghetti, squash taco bake!
Andrea says
Oh I love this so much! Excellent idea to turn it into a to a casserole!
Gail Perks says
This is a very tasty recipe that the whole family would enjoy!
Jennifer says
I made this last night for the first time in ages. It does not disappoint and defintely tasted like more! Time to put it back in regular rotation!
Danielle Wyant says
This recipe was fantastic. I love how you can customize it with different ground meats and different toppings. We have never had spaghetti squash before. I cooked it in my pressure cooker instead of the oven. My hubby was unsure about it but thoroughly enjoyed it. I will for sure be making this again. I even had some of the leftover taco mixture with my egg & avocado this morning. Thanks Andrea
Andrea says
Love it! Happy to hear the pressure cooker worked out for the spaghetti squash! Thanks for sharing and I'm so happy you enjoyed the recipe!
Kathryn says
I love the taco turkey filling so much that I’m now making it ready and make it into burgers for the summer…Can be so versatile
Andrea says
Omg I love this idea!!! So happy you are loving the recipe and the burgers sound so delish! I will have to try that!
Lynn says
Absolutely love this one. I love all your recipes.
Andrea says
Thanks so much Lynn! So happy you are enjoying everything 🤗
Rose Marie says
Yet another totally DELISH… 2nd time…. Hubby loves the beef version! Definitely will do again and put in the family fav’s cookbook !
Andrea says
Hi Rose!
I'm so happy you both enjoyed it! It's one of my favourites too! Thanks for commenting!
Susan Jefferson says
Your easy to follow recipes have helped me in so many ways. My fridge and pantry are stocked with items I would never have purchased before and I have stocked up on all the basics to create any meal. I never knew I enjoyed cooking and it is great way to reduce stress . Something about the prep seems to melt the stress of the day away . I am so grateful to you . You rock Andrea 🙂
Andrea says
Hi Susan!
Your comment means so much to me! Thank you so much for taking the time. I'm so happy you are enjoying the recipes and especially that you are enjoying being in the kitchen! It really is a wonderful way to de-stress at the end of the day at the same time as making yourself a nutritious meal! 😀
Mary Lou says
This was so delicious. I delivered half to my son because he'd mentioned how busy he has been and wasn't eating well. Then I was disappointed I didn't have leftovers. I got a text from my son a few days later thanking me again and he said "that was one of the tastiest things I've had in a long while!". This recipe is going in our regular rotation of meals!
Jean McHarg says
I have made this several times, switching meat out for black beans and quinoa because plant based is my way of cooking. Very delicious!!!
Kathy Deguara says
I just made this with the leftover Turkey from Thanksgiving. Turned out so delicious, of course ( like all your recipes). Thanks for sharing.
Andrea says
Awesome idea Kathy!
So happy you enjoyed it!
Ann Holyk de Winter says
I watched you and Gina prepare this. My girlfriend and I loved it.
Thabnks Ann
Diane says
Better then tacos. I have made this recipe a few times and it definitely a keeper.. My husband and I both love it. So much flavor . We load it up like a taco. DELICIOUS!
Andrea says
So happy you enjoyed it!!
Deb Hobby says
Wonderful ; recipe Andrea .One of my Favorites
Thank you
Deb
Kathy says
This was fabulous. I made mine with ground venison. Yummy!
Andrea says
Oh that sounds delicious! 😋
Tamy O says
Another hit with the fam jam! We love Tex-Mex but the girls are a fan of spaghetti squash - so I made your version for my husband and I and the girls had theirs on soft tortillas. Everyone loved it! Thank you for another great meal!!!
Andrea says
Awesome! Yes the filling works great for a regular taco filling. Happy to hear everyone enjoyed it 😊
Diana Williamson says
All assembled and ready for dinner later tonight! Smells delicious!
Andrea says
Amazing!!! Enjoy!!
A says
Once again another Pocket Kitchen Hit!!!!
Andrea says
Thanks so much!
Sharon Waugh says
This was absolutly delicious Andrea! The best spaghetti squash recipe I've ever tried ( I've tried quite a few). I cooked the squash in my ninja pressure cooker in just 7 mins so it took longer to make the filling! After I added the turkey filling I put them back in and switched to the air fryer setting for 3 mins to melt the cheese. Ready in a snap! This will be a regular dinner for us.
Andrea says
Oh I'm so happy to hear this! ...and the pressure cooker would make this a really quick meal. So glad you enjoyed it. It's one of my faves too
Aunt Ruby says
Hi Andrea,
This sound so yummy I might need to make it soon.
Thanks
Andrea says
If you do, let me know how it turns out!
Angela Miller says
Andrea this was amazing and so easy to make. We love spaghetti squash but have only used it for a noodle substitute on spaghetti night. I have been looking for your Savoy and leek soup recipe to try but can’t find it. Can you help me locate where it is on the site.
Thanks for all of your great suggestions.
Andrea says
Hi Angela,
So happy you enjoyed the Stuffed Squash recipe! I plan to make it again soon too! Do you mean the Greens and Beans Soup? At the top of the homepage there is a "Recipes" selection which is a dropdown menu. Go to "savoury" then "soups". Or if Greens and Beans is what you are looking for here's the direct link https://mypocketkitchen.com/greens-and-beans-soup/. Hope that helps!