Spaghetti Squash Low-Carb Taco Bowl
This Spaghetti Squash Low-Carb Taco Bowl has all the flavors that make you love beef tacos in a spaghetti squash bowl, and this tasty dinner will be a hit! Use Spaghetti Squash Recipes to find more recipes like this one.
I’m a huge fan of spaghetti squash, and if you haven’t discovered the deliciousness of spaghetti squash yet, maybe this Spaghetti Squash Low-Carb Taco Bowl is going to be the recipe that gets you to try it! I know some people think of spaghetti squash as mostly being a low-carb substitute for pasta, but personally I put it in a class all its own, and I’ve enjoyed it in casseroles, sauteed with vegetables, in a gratin with chard, and in a twice-baked casserole with pesto, to name just a few.
The only hard thing about about making this Spaghetti Squash Low-Carb Taco Bowl recipe is cutting the raw squash apart before you season it and roast it. Some people like to microwave the squash for a few minutes to make it softer, but I just hack away at it with a big knife.
I prefer roasting the squash for spaghetti squash bowls like this, because you can season the squash and the roasting process dries it out a little, but if you prefer you can cook the spaghetti squash in a slow cooker or in an Instant pot or even cook it in the microwave.
How to Make Spaghetti Squash Low-Carb Taco Bowl:
(Scroll down for complete printable recipe including nutritional information.)
- Cut the spaghetti squash into four pieces, scrape out seeds, rub with olive oil and season with chili powder, Spike Seasoning (affiliate link), and pepper, and roast the squash until it strings apart easily, about an hour.
- While the squash cooks, brown the onions, brown the ground beef, and then season the beef with Spike Seasoning, Kalyn’s Taco Seasoning, and pepper.
- Then add water and a small can of diced green chiles and let the meat simmer until most (but not all) of the liquid is evaporated.
- Cut up olives, tomatoes, and avocado. (Toss the avocado with some lime juice to keep it from turning brown.)
- The squash is done when it’s lightly browned and strings apart easily with a fork.
- Divide the hot spaghetti squash into four bowls.
- Top each with one-fourth of the slightly-soupy hot beef mixture and grated cheese.
- Garnish Spaghetti Squash Taco Bowls with diced tomatoes, sliced olives, and chopped avocado as desired and devour!
More Spaghetti Squash Bowls You Might Like:
Greek Salad Spaghetti Squash Bowl ~ Kalyn’s Kitchen
Spaghetti Squash with Mushrooms and Tomatoes ~ Coupon Clipping Cook
Vegan Spaghetti Squash and Black Bean Mexican Bowl ~ Kalyn’s Kitchen
Southwest Spaghetti Squash ~ Shared Appetite
Slow Cooker White Bean, Mushroom, and Rosemary Spaghetti Squash Bowl ~ Kalyn’s Kitchen
Spaghetti Squash with Chickpeas and Kale ~ Love and Lemons
Choose a spaghetti squash that's about 3 pounds. Use any type of all-purpose seasoning blend if you don’t have Spike. Use any packaged taco seasoning without sugar if you don’t want to make your own. Use Anaheim chiles, not jalapenos unless you really like it hot; in the U.S. they are usually just called Green Chiles. Nutritional information does not include optional sour cream and salsa. This recipe created by Kalyn.
Spaghetti Squash Ingredients:
Ground Beef Ingredients:
Serving Size: 1
Amount Per Serving: Calories: 416 Total Fat: 26g Saturated Fat: 8.4g Unsaturated Fat: 14.9g Cholesterol: 85mg Sodium: 591mg Carbohydrates: 20g Fiber: 6.2g Sugar: 6.9g Protein: 29g
Choose a spaghetti squash that's about 3 pounds. Use any type of all-purpose seasoning blend if you don’t have Spike. Use any packaged taco seasoning without sugar if you don’t want to make your own.
Use Anaheim chiles, not jalapenos unless you really like it hot; in the U.S. they are usually just called Green Chiles.
Nutritional information does not include optional sour cream and salsa.
This recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making Spaghetti Squash Taco Bowls for the South Beach Diet, they would recommend using lean ground beef and reduced-fat cheese (and sour cream, if using.) South Beach also limits avocados to 1/3 per day. With those cautions, this would make a great meal for any phase of the South Beach Diet. This is also good for any other type of Low-Carb eating plan. (Even if you’re on a plan that doesn’t require lean beef, I would prefer it here since you’re not draining any fat from the meat.) To make the recipe lower in carbs use less spaghetti squash per serving and decrease the amount of tomato and avocado.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.