04/14/2026
Taco Spaghetti Squash
2 small spaghetti squash, (each serving will be 1/2 stuffed squash)
For the taco seasoning:
2 tsp chili powder
2 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp onion powder
1/2 tsp pepper
1/2 tsp Himalayan sea salt
1/2 tsp oregano
1/4 tsp cayenne pepper
For the filling:
1.5 lbs ground beef
1 onion, diced
1 bell pepper, diced
For the creamy chipotle-lime sauce:
2/3 cup avocado oil
1 egg
1 tsp chili powder
1/2 tsp Himalayan sea salt
1/2 tsp mustard powder
1/4 tsp chipotle powder
1/4 tsp minced garlic, or sub 1/4 tsp garlic powder
2 tsp lime juice, about 1/2 lime
Optional toppings:
Salsa
Sliced jalapeno
Chopped cilantro
Avocado
For the spaghetti squash:
1. Preheat oven to 400° Fahrenheit and line a baking pan with parchment paper.
2. Cut the squash in half lengthwise (stem to end). Scoop out the seeds with a spoon.
3. Place the squash cut-side down on the baking sheet.
4. Bake for 30-45 minutes, or until squash meat getting tender when pierced with a fork. Don't overcook, as the noodles will cook more when mixed with the other ingredients.
5. Allow to cool, then scrape the squash meat with a fork to turn the cooked squash into noodles. Scrape the spaghetti squash noodles into a large bowl and retain the spaghetti squash "shells". Keep the baking pan with parchment paper out, you'll need it later.
For the filling:
1. While the squash is cooking, prep onion and bell pepper as noted.
2. Heat a large skillet over medium heat. Once hot, add the ground beef and break it into small pieces with a wooden spoon.
3. Add the onion and bell pepper in with the beef. Cook, stirring occasionally, until the beef is browned and almost fully cooked, about 7-8 minutes.
4. While the beef is cooking, prepare the taco seasoning by mixing all of the seasoning ingredients together in a small bowl or jar.
5. When the beef is almost finished, add in the taco seasoning. Stir to mix and continue to cook the beef until fully browned. Remove from heat.
For the creamy chipotle sauce:
1. Place all of the sauce ingredients in a small jar or pyrex measuring cup, just wide enough for your immersion blender.
2. Place the immersion blender at the bottom of the container. Start blending while holding the blender at the bottom and don’t move it from the bottom until the sauce begins to emulsify and thicken. Once it starts to thicken, slowly move the immersion blender to the top until it all of the oil is completely mixed in. It should result in a thick, mayo-like sauce.
Put it all together:
1. Heat your oven back up to 400° Fahrenheit.
2. Mix the taco meat together with the spaghetti squash noodles. Add in 3/4 of the creamy chipotle sauce (reserving 1/4 for drizzling on top before serving) and mix again.
3. Place the meat and noodle mixture back into the spaghetti squash shells. Place in the oven to bake for 10-15 minutes, or until everything is warmed through.
4. Remove from the oven and top with any additional toppings as desired. Drizzle some of the creamy chipotle sauce on top. Serve and enjoy.
*Reference your nutrition guide for serving sizes*
