This recipe first appeared on Savory Experiments where I am a contributor.

Taco Spaghetti Squash Boats are everything you love about traditional tacos, but healthier. They’re low carb, yet full of flavor!

taco spaghetti squash boats on a white plate

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I love spaghetti squash because you can do just about anything you want with it.

In this taco recipe, we’re using it as a vessel to make the most delicious Taco Spaghetti Squash Boats.

Taco Spaghetti Squash Boat Recipe

I have so much fun cooking with spaghetti squash. It’s literally a blank canvas for whatever you want to turn it into.

If you’ve tried my Spaghetti Squash With Scallops or Spaghetti Squash Lasagna, you know how easy it is to dress up this

It’s honestly one of my favorite low-carb pasta alternatives. Zoodles are ok but they get mushy and they really aren’t great the next day.

These Taco Boats might be one of the best spaghetti squash recipes out there. They are so fun to make (just like normal tacos) and you can fill/top them with whatever you like!

What Is Spaghetti Squash?

Spaghetti squash is a yellow colored vegetable typically harvested in early fall. When cooked, the inside of the squash can be shredded into long, thin strands similar to a thin pasta, and can be used in similar ways.

It can be cooked a few different ways, but in this recipe, we roast it in the oven. You can also make spaghetti squash in the microwave if you’re short on time!

Although spaghetti squash boats are cut lengthwise for easy serving, the spaghetti squash strands actually grow in a circle so if you want a longer “noodle”, slice it in half on the short edge.

You don’t have to serve them “boat style” but it makes a nice presentation, and it’s a dish you don’t have to clean!

Ingredients For Taco Spaghetti Squash Boats

I don’t know about you, but I have a hard time following a recipe if there’s too many ingredients. So when I’m working on a recipe, I try my best to make it with less than 10 ingredients.

I feel like 10 is the sweet spot. Not too many where it’s overwhelming, but not too few where it lacks flavor.

taco filling, corn, pickled onions, cheese, and avocado

Here’s what you’ll need for these taco boats:

spaghetti squash
ground chicken (you can also use ground turkey or ground beef)
taco seasoning
diced tomatoes
yellow onion
finely shredded taco cheese

Of course, you’ll have to add your toppings too but those are all up to your discretion!

Here’s what I topped mine with:

corn
avocado
fresh cilantro
pickled onions
lime

Tell me what toppings you put on yours in the comments below!

How To Make Taco Spaghetti Squash Boats

1. Prep the spaghetti squash. Preheat the oven to 400° F. Using a sharp knife, carefully poke holes around the spaghetti squash and microwave it for 5 minutes. Let it cool for 5 minutes before carefully slicing it open lengthwise (it will be very hot!). Scoop out the seeds and dispose.

2. Cook the spaghetti squash. Place the spaghetti squash flesh side down on a rimmed baking sheet with 1/4 cup of water and bake for 25-30 minutes. Remove the spaghetti squash from the oven, flip it over and let it cool for a few minutes before using a fork to pull the strands from the squash boats. Transfer the spaghetti squash strands to a mixing bowl and set aside.

two forks with taco filling in spaghetti squash

3. Cook the chicken. While the squash is baking, heat a large non-stick skillet on medium-high heat with 1 tbsp of olive oil. Add the onion and ground chicken to the skillet. Cook until the chicken has browned and is fully cooked through, crumbling it as you go, drain the excess fat. Sprinkle the taco seasoning over the chicken.

4. Stuff the squash boats. Add the diced tomatoes to the skillet with the chicken, reduce the heat to medium-low and mix until fully combined and tomatoes are warm. Transfer the ground chicken and tomatoes to the large mixing bowl with the squash strands. Toss until fully combined and divide the mixture between both squash boats. Divide the shredded cheese between each squash boat and bake for 5-10 minutes, or until the cheese is melted.

Add your favorite toppings and serve! I topped mine with corn, pickled onions, cilantro, avocado, and a squeeze of lime juice.

Questions You Might Have About The Recipe

What size squash should I use?

You might feel like bigger is better, but trust me, in this case it’s not. These little things have so many squash strands inside them. A 2 lb squash has about 3-4 cups of spaghetti squash strands in it!

I recommend grabbing a smaller one that’s about 2-3 lbs. It will cook faster and won’t look quite so overwhelming when you serve it.

Can spaghetti squash be frozen?

If you want to freeze your spaghetti squash, follow the instructions listed in this post to roast it, then transfer the noodles to freezer-safe bags or containers.

Squeeze out as much air as possible to avoid freezer burn. Cooked spaghetti squash should last about eight months in the freezer.

two taco spaghetti squash boats on a white plate with lime wedges

Are spaghetti squash and butternut squash the same?

There is a big difference between spaghetti squash and butternut squash! The spaghetti squash has a stringy texture, which makes it a great low-carb pasta replacement.

Butternut squash is smooth and creamy. It doesn’t form a stringy texture, so it cant be used in place of spaghetti squash.

More Healthy Recipes To Try

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If you liked this recipe, try one of these taco recipes next!