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 on baking sheet.

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 Tbsp 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

Four overhead images in one: 1. Four halves of two squash resting on a wooden cutting board. 2. Four halves with seeds and strings scooped out and into a white bowl at bottom left. 3. Four squash halves placed on parchment paper on a baking sheet. Salt and pepper sprinkled on top. 4. Each squash half has been placed face down.

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 tbsp 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.

Four overhead images in one: 1. Raw ground beef in a frying pan with wooden spatula. 2. Cooked ground beef in pan with paper towel and spatula absorbing excess liquid. 3. Chopped onion and minced garlic are added to beef in pan. 4. Onion and garlic have been cooked with beef.

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.

Three overhead images in one: 1. Black beans, corn, taco mix and water are added to the ground beef in a frying pan. 2. Four squash halves are removed from oven, facing down on baking sheet. 3. Four halves have been flipped over to show inside of squash.

STEP 6: Next add 15 oz black beans – drained and rinsed, 1 cup canned corn – drained, 1 package taco mix, and 1/2 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.

Four overhead images in one: 1. Squash halves have been forked so that strands are loosened. 2. Strands in squash halves have been piled into middle of each squash half. 3. image of ground beef mixture in pan next to four squash halves on baking sheet. 4. Ground beef mixture has been evenly added to each squash half.

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.

Two overhead images in one: 1. Four squash halves with white cheese baked into ingredients. 2. Closeup of finished squash halves with baked cheese and browned corn, beef and black beans.

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.

Close up of taco stuffed spaghetti squash

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.

Recipe Tips

Before baking, help the squash sit flat by slicing a little piece off the bottom.
Spaghetti squash tastes best when cooked al dente, just like pasta a firm yet soft texture is ideal. You’ll know it’s ready by the way it peels off the inside of the squash with a fork.
Let squash cool before shredding. It will be hot.
Add a scoop of butter, coconut oil, or avocado oil with a sprinkle of salt to the cooked squash before serving for extra richness and flavor.

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.

Close up of fork digging into taco and squash ingredients

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Taco Stuffed Spaghetti Squash

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

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: 6 servings

Ingredients

2 medium spaghetti squash - cut in half
2 Tbsp olive oil
½ tsp salt
¼ tsp ground black pepper
1 lb lean ground beef
½ cup chopped yellow onion
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

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Slice each spaghetti squash in half. Scoop out the seeds and strings using a spoon.
Drizzle 2 tbsp 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.
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.
Now add ½ cup yellow onion – chopped and 4 cloves garlic – minced. Cook for 1-2 minutes, until the onion turns translucent.
Next add 15 oz black beans – drained and rinsed, 1 cup canned corn – drained, 1 package taco mix, and 1/2 cup water. Stir everything together and let it simmer until the water has evaporated. About 2-3 minutes.
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.
Use a fork to shred the squash into spaghetti strands. Create a mound in the center with the fork.
Divide the ground beef mixture equally and place into the 4 squash pieces.
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.

Recipe Notes:

Before baking, help the squash sit flat by slicing a little piece off the bottom.

Spaghetti squash tastes best when cooked al dente, just like pasta a firm yet soft texture is ideal. You’ll know it’s ready by the way it peels off the inside of the squash with a fork.

Let squash cool before shredding. It will be hot.

Add a scoop of butter, coconut oil, or avocado oil with a sprinkle of salt to the cooked squash before serving for extra richness and flavor.

Nutrition

The nutritional information provided is an estimate and is per serving.

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