It’s squash season, and spaghetti squash is such a fun, versatile ingredient—especially when turned into these Taco Spaghetti Squash Boats. Roasted spaghetti squash develops delicate strands that act like a light base for bold taco flavors. This dish combines seasoned beef, green chiles, and bright toppings for a weeknight-friendly meal that’s naturally gluten-free and can be adapted to be dairy-free or Whole30-friendly.
Spaghetti squash on its own has a mild flavor and can sometimes become watery if not handled carefully. The key is to roast it until the flesh yields easily to a knife, then drain or mix the strands with a savory, concentrated filling so the final bites are flavorful, not bland. These taco-stuffed boats are intentionally seasoned and saucy enough to complement the squash without making it soggy.
Taco Spaghetti Squash Boats
Servings: 4 people
Rating: 5 from 3 votes
Ingredients
For the Spaghetti Squash:
- 2 smaller spaghetti squash
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
For the Taco Meat:
- 1 tbsp extra virgin olive oil
- 1.5 lbs ground beef
- 1/2 cup finely diced yellow onion
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 [4-ounce] can diced green chiles, undrained
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp ground cumin
- 2/3 cup beef or chicken broth
- 1/2 cup shredded mild cheddar & Monterey Jack cheese (optional — omit for Whole30/paleo/dairy-free)
For Serving:
- 1/2 cup pico de gallo
- 1 lime, cut into wedges
- 1 avocado, cubed
Instructions
Make the Squash
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Carefully halve each spaghetti squash lengthwise. Use the tip of a very sharp, large knife to puncture the side and then cut through, rocking the knife as needed. Scoop out the seeds and the bulk of the stringy center (an ice cream scoop works well).
- Brush the cut interior with olive oil and sprinkle with kosher salt. Place the squash halves cut-side down on the prepared baking sheet and roast for about 45 minutes, or until a knife easily pierces the skin and flesh. Remove from the oven and let cool until you can handle them. (The oven can remain on for finishing later.)
Make the Taco Meat
- While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, diced onion, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a spoon, until no longer pink, about 5–7 minutes. Drain excess fat and return the meat to the pan.
- Add the diced green chiles (undrained), tomato paste, chili powder, ground cumin, and garlic powder. Stir to combine and cook until the spices are fragrant and slightly toasted, about 2 minutes.
- Pour in the broth slowly while stirring. Cook, stirring often, until the liquid reduces and the mixture thickens slightly, about 2–3 minutes. Remove from heat and set aside.
Fill the Boats
- When the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands, being careful not to tear the rind if you plan to use the shells as boats. Place the strands in a large bowl.
- Add the taco meat to the squash and toss until evenly combined. Divide the mixture evenly among the four squash shells.
- Top each filled boat with shredded cheese, if using, and return to the oven for 5 minutes, or until the cheese is melted, bubbling, and lightly browned.
- Remove from the oven and garnish with pico de gallo, cubed avocado, and a squeeze of lime. Serve immediately and enjoy.
Notes
Instant Pot method for spaghetti squash: You can cook spaghetti squash in an Instant Pot in about 8 minutes of pressure time, though roasting yields a slightly better flavor and caramelization. After scooping out the seeds, place a trivet or steamer basket in the Instant Pot and add 1 cup of water. Arrange the cut squash halves on the trivet, secure the lid, and set the valve to sealing. Pressure cook on high for 7 minutes. It will take about 8–10 minutes to build pressure before the timer starts. Manually release the pressure carefully by turning the valve to venting. Remove the squash and let cool slightly before scraping the strands.
Variations & Tips: For a lighter version, substitute ground turkey or chicken for the beef. To make this dairy-free or Whole30, skip the cheese and top with extra pico, sliced radishes, or a dollop of compliant guacamole. If the squash seems watery after roasting, drain any excess liquid from the scraped strands or place them in a colander for a minute before mixing with the meat. Leftovers keep well in an airtight container for 3–4 days and reheat in the oven at 350°F until warmed through; reheat covered to prevent drying out.
Additional Info
Author: Alex Snodgrass
Servings: 4 people