Taco spaghetti squash bowls are a great way to end the day. These taco spaghetti squash bowls are delicious and a great way to serve some squash to your kids. Topped off with cheese and loaded with veggies and ground beef.

This is a healthier, delicious dinner and a fun way to have dinner with family or friends.

Don’t miss out on this amazing squash; perfect for summer time!

What Ingredients Do I Need For Taco Spaghetti Squash Bowls?

Here’s a list of ingredients you’ll need to make this Dish (scroll down for the full recipe):

• Spaghetti squash
• Ground beef
• Extra virgin olive oil
• Onion or dried onions
• Large bell pepper, any color
• Zucchini
• Fresh baby spinach
• Taco seasoning
• Cheddar or marbled cheese

How Do I Make Taco Spaghetti Squash Bowls?

Here’s the simple steps you’ll follow to make this Chicken (scroll down for the full recipe):

• Preheat the oven to 400 degrees.
• Spray 1 large cookie sheet with non-stick cooking spray.
• Cut each spaghetti squash in half lengthwise, and scoop out the seeds.
• Place the squash, cut side down, on the cookie sheet and bake in the oven for 40-45 minutes.
• While the spaghetti squash is baking, cook the ground beef in a large skillet over medium heat, breaking it up with a spatula as it cooks.
• After the ground beef is cooked, add the olive oil, onion, pepper, and zucchini.
• Cook until the vegetables are soft.
• Then add the spinach and cook on medium heat for 3-4 more minutes.
• Add the taco seasoning.
• Remove 1/2 of the squash out of the center of each squash, leaving 1/2 of the flesh to hold the shape of the squash, and stir the removed part in with the meat mixture.
• Season with salt and pepper if desired.
• Divide the meat mixture in each of the four squash halves and top with about 1/4 cup of grated cheese.
• Place the squash halves in the oven until the cheese melts and the mixture is heated through.

Tips and Tricks For Taco Spaghetti Squash Bowls:

• Grab some ground beef or even use ground turkey if you would rather.
• You can use whatever color of pepper that you want; yellow, red or green.
• You can use fresh onions or I like to use dried onions.

More Delicious Dishes Made With Squash:

Easy Zucchini and Yellow Squash Casserole

Easy Italian Chicken and Veggies Foil Dinner

Green Beans and Zucchini with Bacon

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Yield: 8 people

Taco Spaghetti Squash Bowls

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Taco spaghetti squash bowls are a fun and delicious way to end the day. Such a fun dish for everyone, and a great way to gets your kids to eat squash.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 large spaghetti squash
• 2 pounds ground beef
• 2 teaspoons extra virgin olive oil
• 1/2 chopped onion or 1 1/2 Tablespoons dried onions
• 1 large bell pepper, any color, chopped
• 2 small zucchini, chopped
• 3 cups fresh baby spinach
• 2 Tablespoons taco seasoning
• 1 cup cheddar or marbled cheese, shredded

Instructions

1. Preheat the oven to 400 degrees. Spray 1 large cookie sheet with non-stick cooking spray.
2. Cut each spaghetti squash in half lengthwise, and scoop out the seeds.
3. Place the squash, cut side down, on the cookie sheet and bake in the oven for 40-45 minutes, or until the meat of the squash is tender.
4. While the spaghetti squash is baking, cook the ground beef in a large skillet over medium heat, breaking it up with a spatula as it cooks.
5. After the ground beef is cooked, add the olive oil, onion, pepper, and zucchini.
6. Cook until the vegetables are soft, about 5-7 minutes.
7. Then add the spinach and cook on medium heat for 3-4 more minutes.
8. Add the taco seasoning
9. Remove 1/2 of the squash out of the center of each squash, leaving 1/2 of the flesh to hold the shape of the squash, and stir the removed part in with the meat mixture.
10. Season with salt and pepper if desired.
11. Divide the meat mixture in each of the four squash halves and top with about 1/4 cup of grated cheese.
12. Place the squash halves in the oven for another 5-7 minutes or until the cheese melts and the mixture is heated through.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 485Total Fat 28gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 13gCholesterol 120mgSodium 434mgCarbohydrates 21gFiber 5gSugar 8gProtein 38g