Why You’ll Love This Recipe

This Squash Taco Bowl recipe is both healthy and flavorful. The roasted spaghetti squash serves as a wonderful substitute for traditional taco shells or rice, offering a light, yet filling base. The taco filling, packed with protein and fiber-rich ingredients, is perfectly spiced with a blend of cumin, paprika, and chili powder. The versatility of the dish allows for endless customization, whether you prefer meat, a vegetarian version, or a mix of both. These taco bowls are great for meal prep, a quick weeknight dinner, or a crowd-pleasing dish for gatherings.

Ingredients

Main Ingredients:

Spaghetti Squash: The base for your taco bowls. Roast until tender and easily shredded.
Olive Oil: Used for roasting the squash and sautéing other ingredients. You can substitute with avocado oil or vegetable oil.
Taco Seasoning: Adds flavor to your taco filling. Use store-bought or make your own with cumin, paprika, garlic powder, salt, and pepper.

Proteins:

Ground Turkey: A leaner option for your taco filling.
OR
Ground Beef: For a richer flavor.
OR
Chicken: Cooked and shredded.
OR
Vegetarian: Use black beans, tofu, or a meat substitute.

Veggies and Add-Ins:

Onion: Adds sweetness and depth. Use white, yellow, or red onions.
Tomatoes: Fresh or canned diced tomatoes work well.
Black Beans: Cooked and drained. Adds protein and fiber, perfect for a vegetarian option.
Corn: Adds sweetness and texture.
Jalapeno: For a spicy kick. You can omit or reduce if you prefer it mild.

Toppings:

Cheese: Shredded cheddar, Monterey Jack, or a Mexican blend.
Taco Toppings: Use your favorites, such as:
- Sour Cream
- Guacamole
- Salsa
- Cilantro
- Lime wedges

Spices:

Salt and Pepper: Basic seasonings to taste.
Cumin and Paprika: Essential for that taco flavor.
Garlic Powder: Adds a savory touch.

Feel free to mix and match the ingredients to suit your taste and dietary needs. Happy cooking!

Preparation Instructions

Prepping the Squash:

Preheat your oven to 400°F (200°C).
Cut each spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and discard them.
Drizzle the inner sides of the squash with olive oil and season with kosher salt and pepper.
Place the squash halves, cut-side down, on a baking sheet lined with parchment paper or foil for easy cleanup.
Bake in the oven for about 40–45 minutes, until the flesh is tender and you can easily scrape it with a fork to create spaghetti-like strands.

Making the Taco Filling:

While the squash is baking, heat a skillet over medium-high heat and add a tablespoon of olive oil.
Add diced onions and sauté until they become translucent.
Add ground beef, turkey, or chicken to the skillet and cook until browned, breaking it into small pieces as it cooks. Drain any excess fat.
Mix in diced tomatoes, corn, beans, chili powder, cumin, and smoked paprika. Stir well and cook for an additional 5-7 minutes until everything is heated through and the flavors meld together.

Assembling and Baking the Taco Boats:

Once the squash is done baking, remove it from the oven and let it cool slightly.
Using a fork, scrape the flesh to create spaghetti-like strands but keep them inside the shell to form your taco boats.
Spoon the taco filling evenly into each squash half. For extra flavor, squeeze some lime juice over the top.
Return the filled squash halves to the oven and bake for another 10-15 minutes until everything is hot and bubbly.
Optional: Top with your favorite taco toppings like shredded cheese, avocado, sour cream, or cilantro before serving.

Servings and Timing

Servings: 4
Total Time: 35 minutes (including prep and baking time)

Variations

Tropical Twist: Add diced mango or pineapple for a tropical flair that pairs well with the savory taco filling.
Vegan Option: Use a plant-based protein like crumbled tofu or tempeh and skip the cheese for a fully vegan taco bowl.
Extra Heat: Add some diced chili peppers or hot sauce to the taco filling to spice things up.
Greens: Add some spinach or kale into the taco filling for extra greens and nutrition.

Storage/Reheating

Storage: Leftover squash taco bowls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the taco bowls in the microwave or in the oven at 350°F (175°C) for about 10 minutes until heated through.

FAQs

Can I make this recipe ahead of time?

Yes, you can roast the squash and prepare the taco filling in advance. Store both separately in the fridge and assemble the taco bowls when you’re ready to serve.

Can I use regular rice instead of spaghetti squash?

Yes, if you’re not following a low-carb diet, you can use regular rice as a base instead of the spaghetti squash.

Can I make this a spicy dish?

Absolutely! Add more jalapeños or use a spicy taco seasoning to bring more heat to the dish.

How do I get the spaghetti squash strands to come out perfectly?

To get perfect spaghetti squash strands, make sure you cook the squash long enough so the flesh is tender. When you scrape it with a fork, it should easily separate into noodle-like strands.

Can I freeze the leftovers?

Yes, you can freeze the taco filling and squash separately for up to 1 month. Reheat in the microwave or oven when ready to eat.

Conclusion

Squash Taco Bowls are a healthy, satisfying, and flavorful meal that’s perfect for anyone looking to enjoy a low-carb, nutrient-packed dish. With the versatility to add your favorite taco toppings and fillings, this recipe is customizable to suit any taste. Whether you’re following a low-carb or vegetarian diet or simply want a lighter alternative to traditional taco bowls, these squash taco boats will quickly become a go-to in your recipe rotation. Enjoy!

Squash Taco Bowls Recipe

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Author: Paula
Total Time: 35 minutes
Yield: 4 servings

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Description

Squash Taco Bowls are a healthy, low-carb alternative to traditional taco bowls, made with roasted spaghetti squash as the base and filled with seasoned taco meat, beans, and other delicious toppings.

Instructions

Prepping the Squash: Preheat your oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 40–45 minutes until tender.
Making the Taco Filling: While the squash is baking, heat olive oil in a skillet over medium-high heat. Sauté diced onions until translucent, then add the ground meat (or vegetarian option) and cook until browned. Stir in tomatoes, corn, beans, taco seasoning, cumin, and paprika. Cook for 5-7 minutes.
Assembling the Taco Boats: Once the squash is done, scrape the flesh with a fork to create spaghetti-like strands, keeping them inside the shell. Spoon the taco filling into each squash half and top with lime juice. Bake for an additional 10-15 minutes until hot and bubbly.
Optional Toppings: Add shredded cheese, sour cream, guacamole, salsa, cilantro, or lime wedges as desired.

Notes

Storage: Leftover squash taco bowls can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave or oven at 350°F (175°C) for about 10 minutes.

Variations: Add diced mango or pineapple for a tropical twist, or add greens like spinach or kale for extra nutrition.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 taco bowl
Calories: 300 kcal
Sugar: 7g
Sodium: 550mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 18g
Cholesterol: 45mg

Squash Taco Bowls Recipe

Why You’ll Love This Recipe

Ingredients