Monday, August 22, 2011

Wednesday: Spaghetti Squash Tacos

Pin It Now!
Yep, you read that right.  :)  If you've been following my blog, you know that I'm a big fan of spaghetti squash.  It's just a great veggie that my girls will totally devour and not know they aren't eating pasta.  (well maybe they do, but they eat it anyway!)
I stumbled on this recipe by accident.  Wasn't really looking for squash recipes.  But, the reviews were great, so I figured, why not?  I'm tweaking it a bit to give it some more...oomph.  This is a simple, easy, budget friendly, healthy dish. (okay aside from the high salt in the seasoning, but you could always make your own)  All around good.  :)

Spaghetti Squash Tacos (recipe adapted from AllRecipes)


  • 1 large spaghetti squash, halved and seeded
  • 2 teaspoons vegetable oil
  • 1 (1.25 ounce) package dry taco seasoning mix (or use your own)
  • 1 small onion, diced
  • 1 jalapeno pepper, seeded and diced (if using)
  • 1 cup fresh corn (or frozen, thawed)
  • 1 can black beans, drained and rinsed
  • Salsa
  • Cheddar cheese
  • 12 crisp taco shells
(note:  you could also add beef, mushrooms, shredded lettuce to these too!)


  1. Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.  (you can also use the microwave or use a pot of boiling water)
  2. Bake the squash in the preheated oven until tender, 30 to 40 minutes.
  3. Strip the squash from the rind with a fork into short strands and set aside.
  4. Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. 
  5. Add the corn and beans and cook till heated through.
  6. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. 
  7. Stuff into taco shells and top with salsa and cheese.  
Dig in and enjoy!  :)


Brooke Tidball said...

Made this Monday evening and it is delicious,the taco seasoning added lots of great flavor! Super easy to make, definitly a keeper! Instead of stuffing in taco shells, I rolled it up in a low calorie tortilla. Later in the week I reheated and tucked it into a Fold It and ate it as a sandwich. Lots of options - if I have some left I will add in some chicken breasst and eat as a chicken salad-like meal. Very versatile! Thanks!

Post a Comment

Related Posts Plugin for WordPress, Blogger...