Taco Spaghetti Squash – Enjoy your taco spaghetti night with this low-carb, keto-friendly, lean and green recipe!
There is nothing better than a healthy skinny recipe that feels like a cheat! This Taco Spaghetti Squash is definitely one of those recipes, but it is low in carbs and keto-friendly. Love that!
How Do You Roast Spaghetti Squash?
Roasting spaghetti squash is super simple! Make sure to allow about 45 minutes to an hour before dinner to do this.
- Cut your squash in half length-wise and scoop out the seeds.
- Brush with olive oil and sprinkle with salt and pepper.
- Roast flesh side down at 400 degrees for about 40 minutes.
- Remove from oven and use a fork to scrap and stir to make your spaghetti squash “noodles.”
What else do you need to make Taco Spaghetti Squash?
- Spaghetti squash – 1 medium-sized, makes about 5 cups of squash
- Olive oil
- Lean Ground beef – I like to use a 93/7 for this. You can also substitute with ground turkey or ground chicken for even less calories.
- Spices: salt, pepper, creole seasoning, cumin, chili powder, garlic powder, onion powder
- Chili-Ready Diced Tomatoes – Try to keep these 5 grams or less carbohydrates. You can use regular diced tomatoes as well.
- tomato sauce – This helps add more of a sauce to the recipe.
- shredded colby jack cheese – I like to shred my own because it makes it creamier.
- Toppings: tomatoes, green onions, cilantro
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Taco Spaghetti Squash
Ingredients
- 1 small to medium spaghetti squash*
- 1/2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 tsp creole seasoning
- 1 lb. lean ground beef 93% lean
- 3/4 cup chopped onion
- 3/4 cup chopped green bell pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 8 oz can tomato sauce
- 14.5 oz Chili ready diced tomatoes
- 8 oz shredded Colby Jack cheese
- 1 roma tomato, chopped
- 2 green onions, slided
- 2 tbsp fresh chopped cilantro
Instructions
- Cut spaghetti squash in half. Scoop out seeds. Brush with olive oil and sprinkle with salt and pepper. Roast oiled side down at 400 degrees for about 40 minutes.
- Brown ground beef with onions, bell peppers. Add creole seasoning. Add cumin, chili powder, and onion powder.
- Once beef is browned, add tomato sauce and diced tomatoes. Allow it to simmer over medium for about 10 minutes.
- Remove squash and use a fork to scrape squash from sides. You can remove this to a bowl or just add your toppings on top of the squash.
- Top with a little shedded cheese and stir into spahetti squash. Top with half of ground beef mixture on each side of squash. Top with shredded cheese and place under broiler for a few minutes to melt cheese. Remove from under broiler and top with tomatoes and green onions and cilantro.
- I cut each squash in half making it 4 total servings.
Notes
This is about 5 cups of spaghetti squash.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 516Total Fat: 29.2gSaturated Fat: 26.5gTrans Fat: 0gUnsaturated Fat: 2.3gCholesterol: 121.1mgSodium: 1441mgCarbohydrates: 29gFiber: 5.8gSugar: 14.1gProtein: 39g
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Hi Jaren,
This looks so wonderful!! Definitely will try it. My question is, when you say “chili-ready tomatoes”, are you referring to Rotel?
I find the chili ready tomatoes at Kroger. Any kind of diced tomatoes will work fine!