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Keto Spaghetti Squash Taco Boats Recipe

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A cozy, low-carb meal that’s full of flavor and perfect for ember months. Roasted spaghetti squash halves filled with seasoned taco meat, cheese, and creamy toppings, everything you love about taco night, made keto-friendly and oven-baked.

Ingredients

Scale

For the squash:

  • 2 medium spaghetti squash

  • 2 tablespoons olive oil

  • Salt and black pepper to taste

For the filling:

  • 1 pound ground beef

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • ½ teaspoon oregano

  • ½ teaspoon salt

  • ¼ teaspoon cayenne pepper (optional)

  • 1 cup diced tomatoes (drained if canned)

  • ½ cup tomato sauce

  • 1 cup shredded cheddar cheese (plus extra for topping)

  • ½ cup sour cream

  • ¼ cup chopped cilantro

  • Juice of half a lime

Toppings (optional):

  • Avocado slices

  • Fresh jalapeños

  • Diced tomatoes

  • Chopped green onions

  • Extra sour cream or salsa

Instructions

  • Roast the squash:
    Preheat the oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, then season with salt and pepper.
    Place cut-side down on a baking sheet lined with parchment paper. Bake for 35–40 minutes or until the flesh is tender and easily scraped with a fork.

  • Cook the filling:
    While the squash bakes, heat a skillet over medium heat. Add a little oil, then sauté the chopped onion until soft. Stir in garlic, then add ground beef. Cook until browned.
    Add chili powder, cumin, paprika, oregano, salt, and cayenne. Stir well.
    Pour in diced tomatoes and tomato sauce. Simmer 5–10 minutes. Turn off the heat, then stir in cheese, sour cream, cilantro, and lime juice.

  • Assemble the boats:
    When the squash is done, scrape the inside lightly with a fork to loosen the strands but keep them in the shell. Spoon taco filling evenly into each half.
    Top with extra cheese and bake again for 10 minutes until melted and bubbly.

  • Add toppings and serve:
    Remove from the oven, cool slightly, and top with avocado, tomatoes, jalapeños, or whatever you like. Serve warm straight from the shell.

Notes

  • You can use ground turkey or chicken instead of beef.

  • To make it spicier, add more cayenne or chopped jalapeños.

  • These reheat well, wrap in foil and warm in a 350°F oven for 15 minutes.

  • Keep leftovers in the fridge up to 4 days.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-spaghetti-squash-taco-boats/