Taco-Stuffed Spaghetti Squash Boats

Taco-Stuffed Spaghetti Squash Boats are a vibrant, flavorful twist on traditional taco night. This dish combines the light, tender strands of roasted spaghetti squash with a savory, spiced turkey or beef filling that’s loaded with black beans, corn, and tomatoes. Topped with melted cheese and fresh cilantro, these boats deliver a satisfying, wholesome meal that’s as fun to eat as it is to make. Whether you’re looking for a low-carb alternative or simply a creative way to enjoy classic taco flavors, this recipe hits the mark with ease and flair.

Why This Recipe Is Reliable

This recipe brings together familiar taco spices and hearty ingredients stuffed into a naturally gluten-free veggie boat, making it approachable for cooks of all levels. The spaghetti squash acts as both the base and the vessel, cooking up tender yet slightly crisp strands that soak up the taco filling’s juices perfectly. Using ground turkey or beef offers flexibility depending on your preference, and the inclusion of black beans and corn packs in fiber and texture. Plus, the recipe uses simple pantry staples and fresh produce, ensuring you can whip it up any night without needing specialty items. The balance of protein, veggies, and a little melty cheese makes it a complete meal that satisfies both taste buds and nutrition goals.

What We’re Using

• 1 medium spaghetti squash: The star of the dish, providing a naturally noodle-like base that’s light and healthy.
• 1 tablespoon olive oil: For roasting the squash and sautéing the filling, adding richness and helping flavors meld.
• 1 pound ground turkey or beef: Your choice of protein; both work well for a hearty taco flavor.
• 1 small onion, diced: Adds sweetness and depth when cooked down with garlic and spices.
• 2 cloves garlic, minced: Essential for that aromatic foundation in the filling.
• 1 tablespoon chili powder: Brings the classic taco spice punch.
• 1 teaspoon cumin: Adds warmth and earthiness to the taco blend.
• 1 teaspoon paprika: For a smoky note that complements the chili and cumin.
• 1 can (15 ounces) black beans, rinsed and drained: Adds protein, fiber, and texture.
• 1 cup corn kernels (fresh or canned): Sweetness and color to brighten the filling.
• 1 cup diced tomatoes (canned or fresh): Juicy acidity to balance the spices.
• Salt and pepper: To taste, seasoning everything perfectly.
• 1 cup shredded cheese (cheddar or a Mexican blend): Melty topping to bring everything together.
• Chopped cilantro for garnish: Adds freshness and a pop of color.
• Sour cream or Greek yogurt for serving (optional): A cool, creamy counterpoint to the spices.

Before You Start: Equipment

• Baking sheet: To roast the spaghetti squash halves evenly.
• Large skillet or sauté pan: For cooking the meat and veggie filling.
• Spoon or fork: To shred the spaghetti squash strands after roasting.
• Sharp knife: For halving the squash and dicing the onion and tomatoes.
• Mixing bowl: Optional, for combining ingredients if you prefer before stuffing.

Build Taco-Stuffed Spaghetti Squash Boats Step by Step

Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C). Carefully cut the medium spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with a little salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for about 35-40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 2: Prepare the Filling

While the squash is roasting, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant. Add the ground turkey or beef and cook until browned and cooked through, breaking it up with a spoon as it cooks.

Step 3: Spice It Up

Once the meat is cooked, sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir well to coat the meat and onion mixture evenly with the spices. Cook for another minute to toast the spices slightly, enhancing their flavor.

Step 4: Add Beans, Corn, and Tomatoes

Mix in the rinsed black beans, corn kernels, and diced tomatoes. Stir to combine and let the mixture simmer for 5 minutes, allowing the flavors to meld and the tomatoes to release some juice. Adjust seasoning with additional salt or pepper as needed.

Step 5: Shred the Spaghetti Squash

Remove the roasted spaghetti squash from the oven. Using a fork, gently scrape the flesh to create long, spaghetti-like strands, being careful not to tear the skin. Leave the strands inside the squash shells to serve as boats.

Step 6: Stuff and Top

Spoon the taco filling generously into each spaghetti squash half. Sprinkle shredded cheese evenly over the top of each boat.

Step 7: Melt the Cheese

Return the stuffed squash boats to the oven for about 5-7 minutes, or until the cheese is melted and bubbly.

Step 8: Garnish and Serve

Remove from the oven and sprinkle chopped cilantro over the top. Serve with a dollop of sour cream or Greek yogurt if desired.

Customize for Your Needs

• Swap ground turkey or beef for ground chicken or lamb for a different protein twist.
• Add diced jalapeños or a dash of hot sauce for extra heat.
• For a vegetarian version, omit the meat and increase beans and veggies or add crumbled tofu or tempeh.
• Top with avocado slices or guacamole for creaminess and richness.
• Use a dairy-free cheese alternative to make it vegan-friendly.

Notes from the Test Kitchen

• Choosing a medium spaghetti squash is key—it should be about 3-4 pounds for perfect-sized boats.
• Roasting the squash cut-side down helps steam the flesh, making it tender and easy to shred.
• If you want to speed up the process, poke holes in the whole squash and microwave it for 10 minutes before halving and roasting.
• For a richer flavor, brown the meat in olive oil over medium-high heat before adding the aromatics.
• Leftover taco filling can be used in Instant Pot Taco Pasta for a quick weeknight meal.

Storage Pro Tips

Store leftover Taco-Stuffed Spaghetti Squash Boats in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of water to keep the squash strands moist. The filling can be stored separately if you prefer to keep the squash from getting soggy. For longer storage, freeze the filling in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating and stuffing the squash.

Handy Q&A

Can I use a different squash for this recipe?

While spaghetti squash works best because of its unique stringy texture, you could experiment with zucchini or yellow squash sliced lengthwise as a lighter alternative. If you want to try a similar concept with different veggies, check out the Loaded Tex Mex Zucchini Boat Nachos for inspiration.

What can I substitute for ground turkey or beef?

Ground chicken, lamb, or even plant-based meat alternatives can be used depending on your preference. For a vegetarian version, increase the beans and corn or add crumbled tofu to maintain protein and texture.

How do I prevent the squash boats from becoming soggy?

Make sure to roast the squash until tender but not overly soft. Removing excess moisture from the diced tomatoes by draining or using fresh tomatoes also helps. Additionally, stuffing the boats just before serving keeps the squash from soaking up too much liquid.

Can I make this dish ahead of time?

Yes! You can prepare the filling and roast the squash in advance. Keep them separate until ready to serve, then assemble, top with cheese, and bake to melt before eating.

Cook This Next

• Instant Pot Taco Pasta – A quick, comforting pasta dish with taco flavors.
• Mexican Shredded Beef Tacos – Perfect for taco lovers craving tender, slow-cooked beef.
• Loaded Tex Mex Zucchini Boat Nachos – Another creative twist on classic Tex Mex using zucchini boats.

Make It Tonight

This recipe is ideal for a weeknight meal when you want something flavorful but fuss-free. Prep the squash and filling in under an hour, then let the oven do most of the work while you prepare a fresh salad or warm up some tortillas on the side. It’s a crowd-pleaser that’s both wholesome and indulgent, perfect for any taco night or cozy dinner.

Taco-Stuffed Spaghetti Squash Boats bring a festive, nutritious spin to your dinner rotation. The blend of spices, hearty filling, and naturally gluten-free squash base make it a satisfying meal that’s both colorful and comforting. Whether served with sour cream, sprinkled with fresh cilantro, or paired with your favorite side, these boats are sure to become a family favorite. Give this recipe a try and enjoy a fun, flavor-packed dinner that celebrates the best of taco traditions with a healthy twist.

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