Spaghetti Squash Taco Boats

Spaghetti squash taco boats are what I make when I want taco night to feel a little fresher but still fully committed to the cause. You get seasoned meat, melted cheese, plenty of toppings and all the usual taco satisfaction, just delivered in a roasted squash.

What makes this version especially good is that it does not ask the squash to do all the work. The ground chicken is seasoned properly, the tomatoes keep the filling juicy, the cheese brings everything together and the toppings make the final dish feel bright instead of heavy.

Why You’ll Love These Spaghetti Squash Taco Boats

• Feels lighter without feeling like a compromise. You still get seasoned taco filling, melted cheese and all the fun toppings, but the spaghetti squash keeps the whole dish fresher and a little less heavy than a traditional taco night.
• Built for texture. The tender squash strands, savory ground chicken, juicy tomatoes, melty cheese and crunchy toppings all keep the final dish more interesting than a one-note casserole situation.
• Flexible and dinner-friendly. This recipe works beautifully for weeknights because it is easy to customize with different proteins, toppings and heat levels without changing the overall method.

Ingredients for Spaghetti Squash Taco Boats

I don’t know about you, but I have a hard time following a recipe if there’s too many ingredients. So when I’m working on a recipe, I try my best to make it with less than 10 ingredients. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Spaghetti squash – Spaghetti squash gives the recipe its structure and its lighter feel. Once roasted, the flesh pulls into tender strands that work beautifully with taco-seasoned meat and melted cheese.
• Ground chicken or turkey – This keeps the filling lighter than beef while still making the boats hearty and satisfying enough for dinner.
• Olive oil – Olive oil helps the meat cook evenly and gives the filling a little richness.
• Taco seasoning – Taco seasoning brings the familiar savory, smoky, spiced flavor that makes the whole dish still feel like taco night.
• Diced tomatoes – Tomatoes keep the filling juicy and help the seasoned meat feel less dry.
• Yellow onion – Onion adds sweetness and savory depth and gives the filling more backbone.
• Taco cheese – Taco cheese melts quickly and helps tie the filling and squash together into something that feels complete.
• Cooked corn – Corn adds little pops of sweetness and a bit of extra texture.
• Avocado – Avocado brings cool, creamy contrast to the warm filling.
• Fresh cilantro – Cilantro adds freshness and brightness that make the boats feel more alive.
• Pickled onions – Pickled onions add acid and sharpness, which keep the final dish from feeling heavy.
• Lime – A squeeze of lime at the end wakes everything up and makes the flavors feel more balanced.

How to Make Taco Spaghetti Squash Boats (Step-by-Step)

Your new favorite taco night recipe will be ready in no time! Just follow these simple steps.

1. Prep the spaghetti squash. Preheat the oven to 400° F. Using a sharp knife, carefully poke holes around the spaghetti squash and microwave it for 5 minutes. Let it cool for 5 minutes before carefully slicing it open lengthwise (it will be very hot!). Scoop out the seeds and dispose.
2. Cook the spaghetti squash. Place the spaghetti squash flesh side down on a rimmed baking sheet with 1/4 cup of water and bake for 25-30 minutes. Remove the spaghetti squash from the oven, flip it over and let it cool for a few minutes before using a fork to pull the strands from the squash boats. Transfer the spaghetti squash strands to a mixing bowl and set aside.
3. Cook the chicken. While the squash is baking, heat a large non-stick skillet on medium-high heat with 1 tbsp of olive oil. Add the onion and ground chicken to the skillet. Cook until the chicken has browned and is fully cooked and no longer pink, crumbling it as you go, drain the excess fat. Sprinkle the taco seasoning over the meat mixture.
4. Stuff the squash boats. Add the diced tomatoes to the skillet with the chicken, reduce the heat to medium-low and mix until fully combined and tomatoes are warm. Transfer the ground chicken and tomatoes to the large mixing bowl with the squash strands. Toss until fully combined and divide the mixture between both squash boats. Divide the shredded cheese between each squash halve and bake for 5-10 minutes, or until the cheese is melted. Add your favorite toppings and serve! I topped mine with corn, pickled red onions, cilantro, avocado, and a squeeze of lime juice, but top with more cheese, queso dip, pinto beans, guacamole or anything else your heart desires!

Chef Tips

I’ve made this spaghetti squash taco boats in my test kitchen to be able to bring you the best tips and tricks.

• Microwave the squash briefly before cutting. This is one of the easiest ways to make the squash safer and easier to split.
• Roast the squash cut-side down. That helps it steam and soften while still developing better flavor than microwaving alone.
• Do not overbake the squash. You want tender strands, not mush.
• Drain excess liquid from the meat if needed. That keeps the filling from turning watery once mixed with the squash.
• Save fresh toppings for the end. They bring contrast, brightness, and the kind of texture the finished boats really need.

Storage & Freezing

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven or microwave until hot. Add fresh toppings after reheating, not before.

Freezing: The filling can be frozen more successfully than the fully assembled boats. The squash texture is best fresh.

FAQs

More Tasty Taco Ideas

When tacos are on the dinner menu, everyone is happy! Here are some of our favorite taco recipes.

Korean Tacos

These Korean Tacos are stuffed with seasoned bulgogi beef, fresh veggies, and spicy sauce! Easy to make and tasty to eat!

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Barbacoa Tacos

These Barbacoa Tacos are savory, a little spicy, and major crowd pleasers! Get ready for a tasty homemade Mexican dinner!

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Stuffed Zucchini Boats

These Zucchini Taco boats are a great way to enjoy that taco flavor you love, while also keeping dinner on the healthier side.

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Spaghetti Squash Taco Boats Recipe

4.72 from 7 votes

These spaghetti squash taco boats are filled with seasoned ground chicken, tomatoes and cheese, then topped with avocado, corn, cilantro and lime for a lighter taco dinner.

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Cook ModePrevent your screen from going dark

Servings: 2

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Equipment

• Lime juicer
• Rimmed Baking Sheet

Ingredients

• 1 2-3 pound spaghetti squash
• 1 tablespoon extra virgin olive oil
• 1 pound ground chicken or turkey
• 1/4 cup yellow onion , chopped
• 3 tablespoons taco seasoning
• 8 ounces canned diced tomatoes , drained
• 1/2 cup taco cheese , finely shredded

Toppings

• cooked corn
• avocado
• fresh cilantro
• pickled onions
• lime

Instructions

• Preheat the oven to 400° F. Using a sharp knife, carefully poke holes around the 1 2-3 pound spaghetti squash and microwave it for 5 minutes. Let it cool for 5 minutes before carefully slicing it open lengthwise (it will be very hot!). Scoop out the seeds and dispose.
• Place the spaghetti squash flesh side down on a rimmed baking sheet with 1/4 cup of water and bake for 25-30 minutes. Remove the spaghetti squash from the oven, flip it over and let it cool for a few minutes before using a fork to pull the strands from the squash boats. Transfer the spaghetti squash strands to a mixing bowl and set aside.
• While the squash is baking, heat a large non-stick skillet on medium-high heat with 1 tablespoon extra virgin olive oil. Add the 1 pound ground chicken or turkey and chopped 1/4 cup yellow onion to the skillet. Cook until the chicken has browned and is fully cooked through, crumbling it as you go, drain the excess fat. Sprinkle the 3 tablespoons taco seasoning over the chicken.
• Stir the drained 8 ounces canned diced tomatoes to the skillet with the chicken, reduce the heat to medium-low and mix until fully combined and tomatoes are warm. Transfer the ground chicken and tomatoes to the large mixing bowl with the squash strands. Toss until fully combined and divide the mixture between both squash boats. Divide the shredded 1/2 cup taco cheese between each squash boat and bake for 5-10 minutes, or until the cheese is melted.
• Garnish with your favorite toppings and serve! I topped mine with corn, pickled onions, cilantro, avocado, and a squeeze of lime juice.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven or microwave until hot. Add fresh toppings after reheating, not before.

Freezing: The filling can be frozen more successfully than the fully assembled boats. The squash texture is best fresh.

Nutrition

Calories: 670 kcal, Carbohydrates: 42 g, Protein: 50 g, Fat: 36 g, Saturated Fat: 12 g, Cholesterol: 222 mg, Sodium: 728 mg, Potassium: 1971 mg, Fiber: 9 g, Sugar: 18 g, Vitamin A: 1248 IU, Vitamin C: 24 mg, Calcium: 344 mg, Iron: 5 mg

Author: Jordan Zelesnick

Calories: 670

Course: Main Course

Cuisine: Mexican

Keyword: healthy taco boats, low carb taco, spaghetti squash taco boats, spaghetti squash tacos, stuffed spaghetti squash, taco boats, taco spaghetti squash boats, taco stuffed spaghetti squash

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