Spaghetti Squash Taco Bowls (Video)
Spaghetti Squash Taco Bowls have all the flavors that make you love beef tacos in a spaghetti squash bowl, and this tasty dinner will be a hit! And this is pretty low in net carbs for a complete meal in a bowl!
I’m a huge fan of spaghetti squash, and if you haven’t discovered the deliciousness of spaghetti squash yet, maybe Spaghetti Squash Taco Bowls are 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.
What ingredients do you need for this recipe?
- large spaghetti squash
- olive oil
- chili powder
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- freshly ground black pepper
- lean ground beef
- Kalyn’s Taco Seasoning (or your favorite taco seasoning blend)
- canned diced green chiles (affiliate link)
- can of olives
- fresh-squeezed lime juice (I used my fresh-frozen lime juice.)
- cherry tomatoes
- grated Mexican Blend Cheese
- sour cream (optional, but good)
- salsa (optional, but good)
Other options for cooking the spaghetti squash:
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 Taco Bowls:
(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.
- 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 (affiliate link) 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 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 Dinners You Might Like:
Spaghetti Squash Ingredients:
- 1 large spaghetti squash (see notes)
- 2 tsp. olive oil
- 1 tsp. chili powder
- 1 tsp. Spike Seasoning (see notes)
- freshly ground black pepper to taste
Ground Beef Ingredients:
- 2 tsp. olive oil (as needed)
- 1 medium onion, chopped
- 1 lb. lean ground beef
- 1 tsp. Spike Seasoning
- 2 T Kalyn’s Taco Seasoning (more or less to taste; see notes)
- 1 4 oz. can diced green chiles with juice (see notes)
- 2 cups water
- 1 6 oz. can olives, drained and cut in half lengthwise
- 1 medium avocado, chopped
- 1 T fresh-squeezed lime juice, to toss with avocado (I used my fresh-frozen lime juice.)
- 1 cup chopped cherry tomatoes
- 1 cup grated cheese (I used Mexican Style Blend from Costco)
- sour cream (optional, but good)
- salsa (optional, but good)
- Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray or olive oil.
- Cut spaghetti squash into fourths lengthwise and scrape out the seeds and stringy part. Brush or rub the surface of the squash with olive oil and season with chili powder, Spike Seasoning (affiliate link) and black pepper.
- Roast the squash about 60 minutes, or until the squash strings apart easily when scraped with a fork. (You can also cook the spaghetti squash in a slow cooker or in an Instant pot or even cook it in the microwave.)
- While the squash is roasting, heat 1 tsp. olive oil in a large frying pan. Add the chopped onion and cook over medium-high heat until the onion is starting to brown slightly, about 3-4 minutes.
- Add the ground beef to the pan (adding more oil if needed). Cook the ground beef until it’s nicely browned, breaking apart with a turner (or use an old-fashioned Potato Masher (affiliate link) like I do to break the meat apart.) Add the Spike Seasoning and Kalyn’s Taco Seasoning and cook a couple minutes longer.
- Add the diced green chiles with juice and 2 cups water, stir to combine, and turn heat to a very low simmer and let it cook while the squash roasts. You want to simmer the meat until most of the water has evaporated but there’s still a little bit of liquid left in the pan, because that liquid drips down and flavors the squash in the bowl. (It’s okay to add more water during the simmering time if it evaporates more quickly than you had planned.)
- While the meat simmers, cut up the tomatoes, drain olives and cut in half, and chop avocados and toss them with the lime juice.
- Remove the spaghetti squash from the oven when it’s slightly browned and strings apart easily with a fork. Let squash cool a few minutes until it’s easier to handle, then use a fork to scrape the “spaghetti” part away from the skin, discarding skin.
- Divide the spaghetti squash into four bowls. Top each bowl of squash with one-fourth of the saucy meat mixture, grated cheese, tomatoes, olives, and avocado.
- Serve with sour cream and salsa to add at the table as desired.
- If you omit the cheese and don’t serve it with sour cream this recipe can easily be made Paleo.
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.
Amount Per Serving: Calories: 416Total Fat: 26gSaturated Fat: 8.4gUnsaturated Fat: 14.9gCholesterol: 85mgSodium: 591mgCarbohydrates: 20gFiber: 6.2gSugar: 6.9gProtein: 29g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making Spaghetti Squash Taco Bowls for the original South Beach Diet, they would recommend lean ground beef and reduced-fat cheese (and reduced-fat 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. This is also good for other Low-Carb eating plans, although spaghetti squash does have some carbs. 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 Bowl Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.