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.
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.
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.
Ground Beef: For a richer flavor.
Chicken: Cooked and shredded.
Vegetarian: Use black beans, tofu, or a meat substitute.
Veggies and Add-Ins:
Onion: Adds sweetness and depth.
Tomatoes: Fresh or canned diced tomatoes work well.
Black Beans: Cooked and drained.
Corn: Adds sweetness and texture.
Jalapeno: For a spicy kick.
Toppings:
Cheese: Shredded cheddar, Monterey Jack, or a Mexican blend.
Taco Toppings: 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.
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
