Taco Stuffed Spaghetti Squash

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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.

If you haven’t tried this combination of squash and taco ingredients before, it’s so easy and perfect for Fall when squash is in season. We highly recommend it!

Taco Stuffed Spaghetti Squash

This might be the best way to eat spaghetti squash, or is it the best way to eat taco fillings? Regardless, we love this recipe because it’s very filling, made from simple ingredients, and it makes excellent leftovers if you prep a large batch.

Don’t have the exact ingredients? Spaghetti squash with taco ingredients is versatile, so make your life easy by incorporating other vegetables, legumes, or meats you have on hand.

Recipe Ingredients

Here is an overview of what you’ll need to make this recipe.

Full ingredients with measurements are in the recipe card at the bottom of this post.

• SPAGHETTI SQUASH – This recipe calls for two medium spaghetti squash cut in half.
• OLIVE OIL – This is added to the squash before baking, it’s also used when browning the beef in a frying pan.
• LEAN GROUND BEEF – Ground turkey or chicken also works for this recipe.
• YELLOW ONION – Yellow onions are not too sweet and not too sharp, a perfect balance for this recipe.
• GARLIC – Minced garlic will cling to the other ingredients adding flavor to each bite.
• BLACK BEANS – We love black beans for their earthy rich flavor which pairs well with taco mix seasonings.
• CANNED CORN – Corn adds a nice pop of sweetness to each bite.
• TACO MIX – The taco mix will add flavor and spice to the rest of the ingredients.
• WATER – Water is used to merge the black beans, corn, and taco mix together with the ground beef, onion, and garlic.
• CILANTRO – Love it? Hate it? Cilantro as a topping will add a refreshing, crisp, and very specific flavor to the dish. However, it is certainly optional.
• MOZZARELLA CHEESE – Baked mozzarella cheese is absolutely delicious.
• SALT – This enhances the inherent flavor of each ingredient.
• GROUND PEPPER – For flavor and a little extra kick, especially if you add more than suggested. Wink, wink.

Variations

• BEEF ALTERNATIVE – Ground turkey or chicken works as a beef alternative for this dish.
• MOZZARELLA CHEESE – If you don’t have mozzarella cheese, cheddar will also work great here.
• BLACK BEANS – Pinto beans, kidney beans, red beans or lentils.
• MORE VEGGIES – Want to incorporate extra veggies? Consider using bell peppers, cauliflower, mushrooms, tomato or avocado (which is actually a fruit).
• DON’T LIKE CILANTRO? – Fresh parsley works well as a substitute for cilantro.

How To Make Taco Stuffed Spaghetti Squash

Here’s an overview of how to make this delicious and hearty taco spaghetti squash dish. Full instructions can be found in the recipe card at the bottom of this blog post.

1. PREP THE OVEN – Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. GET THE SQUASH COOKING FIRST – Slice each spaghetti squash in half. Drizzle the olive oil over the flesh and season it with salt and pepper. Place the squash cut-side down and let it roast for 30 minutes.
3. PAN FRY GROUND BEEF – Heat a frying pan with the olive oil over medium-high heat. Brown the 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.
4. FLAVOR THE GROUND BEEF – Now add the onion and garlic. Cook for 1-2 minutes, until the onion turns translucent.
5. ADD EVERYTHING ELSE – Next add the drained black beans, corn, taco mix, and water. Stir everything together and let it simmer until the water has evaporated.
6. REMOVE AND PREPARE SPAGHETTI SQUASH – 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.
7. FILL THE SQUASH HALVES – Divide the ground beef mixture equally into the 4 squash pieces. Sprinkle the mozzarella cheese on top. Place the squash back in the oven for 5 minutes, to melt the cheese.
8. TIME TO EAT! – Remove and let cool enough to handle. Squash can be served inside the squash or scooped into bowls.

Recipe Tips

Here are a few tips to make this recipe the best it can be:

• WAIT – Let squash cool before shredding. It will be hot.
• LEVEL IT – Sometimes the squash will sit on an angle which can be frustrating. To help it sit flat, slice a little piece off the bottom before baking.
• SQUASH SELECTION – When choosing a squash, it should be golden or dark yellow, it should feel heavier than it looks, and be firm and dry with no cracks.
• ADD BUTTER – Add a scoop of butter, coconut oil, or avocado oil with a sprinkle of salt on top before serving for extra richness and flavor.
• TEST IT FIRST – 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.

Storing Leftovers

This recipe is good to freeze for later or leave in the fridge as leftovers. Either way, we recommend scraping it out of the squash skin before doing so.

• FRIDGE – Taco stuffed squash tastes great as a leftover! Make sure to store in an air-tight container and eat within 4 days.
• FREEZER – Store in an air-tight container or freezer bag and eat when ready. If freezing 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.

The mild, nutty, and buttery flavor of spaghetti squash makes it a favorite among the squash family. Adding hearty taco fillings topped with baked mozzarella cheese and garnished with cilantro makes it even better!

For more easy dinner recipes try my chicken stuffing casserole, flavorful slow cooker tomato basil chicken, crunchy family-favorite tater tot casserole or easy skillet lasagna.

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