Spaghetti Squash Tacos recipe

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Ingredients

1 large spaghetti squash, halved and seeded
2 teaspoons vegetable oil
1 (1.25 ounce) package dry taco seasoning mix
1 small onion, diced
1 jalapeno pepper, seeded and diced
1 pinch salt, to taste
12 crisp taco shells

Nutrition Info

409 calories
carbohydrate: 67.4 g
cholesterol: : -
fat: 14.3 g
fiber: 2.5 g
protein: 6.3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 899.7 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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. Add the squash and taco seasoning, cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.

Recipe Yield

4 servings

Recipe Note

An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style!

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