Taco-Night Spaghetti Squash Shells

Name: Taco-Night Spaghetti Squash Shells
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 whole Diced Onion; 1 whole Jalapeño Pepper; 1 pinch Salt; 1 whole Spaghetti Squash; 0.15 oz Taco Seasoning; 12 whole Taco Shell; 2 tsp Vegetable Oil

Dinner 🍽️Lunch 🥪Snack 🍿 Tex-Mex 🇺🇸🇲🇽Mexican Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

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 mins
Cook45 mins
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.