Easy Spaghetti Squash Tacos – Great for your next Taco Tuesday!
In college, my best friend and I were obsessed with a taco shop in Boulder, CO. We would drive an hour to Boulder just to get some tacos for dinner. My favorite taco there was the vegan taco, which was served with spaghetti squash. I always thought it was such a great idea and decided to try and make my own spaghetti squash taco with some minor tweaks of my own!
If you’ve ever tried to bake spaghetti squash in an oven, then you know how much time it requires. I decided to bypass all that with an easy microwave hack and some extra cooking on the stove top.
I never used to eat tacos or really any Mexican food growing up in Hawaii, so now that I have access to some good Mexican food, I am all about tacos! Therefore, I thought it would only be fitting to make some fall inspired Spaghetti Squash Tacos!
THE MORE YOU KNOW
Spaghetti Squash
Most people like to use this as a pasta replacement, but in this case we are using it as our main taco filling. After you cook the squash, if you take a fork and start scraping the inside, spaghetti squash noodles will start to form!
THANKS FOR READING
I hope you have fun creating these easy and delicious fall-inspired tacos for meal prep or to enjoy with friends and family. Feel free to add your own twist or tweaks based on what you like. ENJOY!
– Janelle
Spaghetti Squash Tacos
Ingredients
- 2 cup Small Spaghetti Squash shredded
- 1 cup Poblano Pepper diced
- 1 cup Red Onion diced
- 1 cup Vegetable Broth
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- ½ tsp Garlic Powder
- Corn Tortillas
- Avocado as garnish
- Cilantro as garnish
- Roasted Pepitas as garnish
Instructions
- Prep, wash, and cut up vegetables.
- Half the spaghetti squash lengthwise and remove the seeds.
- Fill a dinner plate with a little bit of water. Place the squash halves face down into the water. Microwave for 5 minutes on high.
- Use a fork to shred the squash into noodles.
- In a pot, bring the vegetable broth and spices to a boil.
- Add the spaghetti squash and reduce to a simmer. Cook until liquid is gone.
- In a pan, steam or fry the red onion and poblano pepper.
- Assemble tacos with all the garnishes and serve!