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Taco Spaghetti Squash

  • Author: Beth Djalali
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x




3 medium spaghetti squash about 2 pounds each

3 teaspoons extra-virgin olive oil

1 1/2 teaspoons kosher salt

3/4 teaspoons ground black pepper


2 teaspoons extra-virgin olive oil

1 pound ground turkey

1 bunch scallions about 6, chopped, with white and green parts divided

1 red bell pepper cored and chopped

1 1/2 tablespoons ground chili powder

2 teaspoons garlic powder

2 teaspoons smoked paprika

1/2 tablespoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 can black beans (15 ounces), rinsed and drained

1 can diced tomatoes in their juices (14 ounces)

3/4 cup freshly grated sharp cheddar Monterey jack, cheddar jack, or pepper jack cheese, divided

For serving: chopped fresh cilantro diced avocado, plain Greek yogurt or sour cream


Place a rack in the center of your oven and preheat the oven to 400 degrees F. Cut the end off the spaghetti squash and slice in half. Scoop seeds out from the center. Drizzle with olive oil, sprinkle salt and pepper over the top. Place face down on a baking sheet and bake for 20 to 30 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.

Meanwhile, make the filling: Heat the two teaspoons of olive oil in a large, deep saucepan over medium heat. Add the ground turkey, all white parts, and half of the green pieces of the green onion, bell pepper, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Cook, breaking up the meat until it is no longer pink and the vegetables are tender for about 5 minutes. Stir in the black beans and fire-roasted tomatoes. Increase the heat to high and cook until the mixture is thickened and most of the tomato juice has cooked off about 5 minutes. Taste and adjust seasoning as desired. Stir in 1/2 cup of shredded cheese.

Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh, so it’s no longer attached to the walls and makes a “nest.” Divide the taco filling evenly among the boats, using a fork to mix it with the spaghetti squash lightly. Arrange the stuffed squash on baking sheets and sprinkle it with the remaining cheese.
Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with any desired toppings.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour


  • Calories: 322
  • Sugar: 5g
  • Sodium: 743mg
  • Fat: 17g
  • Saturated Fat: 4g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 29g
  • Cholesterol: 80mg