Taco-Night Spaghetti Squash Shells
Taco-Night Spaghetti Squash Shells feature sweet, tender strands of roasted squash mingled with sautéed onion and jalapeño for a warm, gently spicy bite. The taco seasoning ties everything together with classic smoky notes, creating a light yet satisfying vegetarian filling. Serve these tacos for a casual weeknight dinner or a fun meatless spread with your favorite toppings.
- Prep20 min
- Cook45 min
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C). Arrange the two squash halves cut-side down in a baking dish.
- 2
Bake the squash in the preheated oven until tender, 30 to 40 minutes.
- 3
Using a fork, scrape the squash from the rind 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.
- 5
Add the squash and taco seasoning; cook and stir for 5 minutes more.
- 6
Season with salt.
- 7
Stuff into taco shells to serve.
- Calories 364.23 kcal Moderate
- Protein 5.72 g Moderate
- Carbs 59.08 g Moderate
- Total Fat 12.91 g Moderate
- Saturated Fat 3.55 g Moderate
- Trans Fat 0.05 g High
- Cholesterol 0.0 mg Low Source
- Sodium 762.54 mg High
- Fiber 9.92 g Good Source
- Sugar 13.56 g High
- Added Sugar 0.0 g Low Source
- Calcium 133.52 mg Moderate
- Iron 2.54 mg Moderate
- Potassium 640.36 mg Moderate
- Vitamin A 124.34 mcg_rae Moderate
- Vitamin C 12.04 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Onions 🧅
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