Taco Stuffed Spaghetti Squash

This taco-stuffed spaghetti squash recipe forks over the most beloved taco flavors. Beef, corn, cilantro, and cheese, packed inside a juicy, sweet and buttery spaghetti squash bowl.

Taco Stuffed Spaghetti Squash Overview

This might be the best way to eat spaghetti squash, or is it the best way to eat taco fillings? Regardless, you'll love the variety of flavor, texture, and hearty, healthy ingredients.

While the squash is cooking in the oven, beef, veggies, beans, and spices are cooked on the stovetop. After 30min the squash is shredded into strands and combined with the taco ingredients. The final step is baking cheese down into all those delicious taco flavors.

Be sure to try my easy stuffed bell peppers next!

Recipe Ingredients

• 2 medium spaghetti squash - cut in half
• 2 tablespoon olive oil
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 lb lean ground beef
• ½ cup yellow onion - chopped
• 4 cloves garlic - minced
• 15 oz black beans - drained and rinsed
• 1 cup canned corn - drained
• 1 package taco mix
• ½ cup water
• 1 ½ cups grated mozzarella cheese

How To Make Taco Stuffed Spaghetti Squash

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.

STEP 2: Slice each spaghetti squash in half. Scoop out the seeds and strings using a spoon.

STEP 3: Drizzle 2 tablespoon olive oil over the flesh and season it with ½ tsp salt and ¼ tsp ground black pepper. Place the squash cut-side down and let it roast for 30 minutes.

STEP 4: While squash is baking, heat a frying pan over medium-high heat. Brown 1lb ground beef, breaking it apart with a wood spatula as it cooks. Remove any excess grease using a folded paper towel and the spatula to swish it around.

STEP 5: Now add ½ cup yellow onion - chopped and 4 cloves garlic - minced. Cook for 1-2 minutes, until the onion turns translucent.

STEP 6: Next add 15 oz black beans - drained and rinsed, 1 cup canned corn - drained, 1 package taco mix, and ½ cup water. Stir everything together and let it simmer until the water has evaporated. About 2-3 minutes.

STEP 7: Once the spaghetti squash has finished roasting, remove it from the oven and let it cool for 5-10 minutes, enough to safely handle it.

STEP 8: Use a fork to shred the squash into spaghetti strands. Create a mound in the center with the fork.

STEP 9: Divide the ground beef mixture equally and place into the 4 squash pieces.

STEP 10: Sprinkle 1 ½ cups grated mozzarella cheese on top. Place the squash back in the oven for 5 minutes, to melt the cheese. Remove and let cool enough to handle. Squash can be served inside the squash or scooped into bowls.

Variations

• Ground turkey or chicken works as a beef alternative for this dish.
• If you don't have mozzarella cheese, cheddar will also work great here.
• Pinto beans, kidney beans, red beans or lentils work well in place of black beans.
• Want to incorporate extra veggies? Consider using bell peppers, cauliflower, mushrooms, tomato, or avocado (which is a fruit).
• Fresh parsley works well as a substitute for cilantro.

Storing Leftovers

• FRIDGE - Taco stuffed squash tastes great as a leftover! Scrape all ingredients out of the squash skin and store in an air-tight container. Eat within 4 days.
• FREEZER - Again, scrape all ingredients out of the squash skin then store in an air-tight container or freezer bag. I like to divide it up into individual-sized portions so I don't have to thaw more than needed.
• REHEAT - To reheat, thaw in the microwave for 5 minutes, preheat oven to 350F then bake for 10 minutes and serve.