Ingredients Jump to Instructions ↓

  1. 1 large spaghetti squash, halved and seeded

  2. 2 teaspoons vegetable oil

  3. 1 (1 1/4 ounce) package dry taco seasoning mix

  4. 1 small onion, diced

  5. 1 jalapeno pepper, seeded and diced

  6. 1 pinch salt, to taste

  7. 12 crisp taco shells

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.

  2. Bake the squash in the preheated oven until tender, 30 to 40 minutes.

  3. Strip the squash from the rind with a fork into short strands and set aside.

  4. Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.


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