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Taco Spaghetti Squash

Written by Natasha (@theprocrastibaker)
  • 65 minutes
  • 4

See more from Natasha at natashatheprocrastibaker


  • one tsp vegetable oil
  • one spaghetti squash
  • one pound lean ground beef
  • one package taco seasoning
  • one cup cold water
  • one and a half roma tomatoes, chopped
  • one cup lettuce, chopped
  • half cup salsa
  • two thirds cup shredded cheese


  1. Cut the spaghetti squash in half (vertically). 
  2. Line a baking sheet with tinfoil and drizzle with vegetable oil and place the spaghetti squash with the inside faced down. 
  3. Bake at 405F for 50 minutes. 
  4. Once down, scrape the insides and you’ll start to see the “noodle shapes”. 
  5. On medium heat, add taco seasoning, water, and ground beef to a pan. Cool until water evaporates (or until meat is fully cooked). 
  6. Mix the tomatoes, lettuce, and ground beef into the spaghetti squash. 
  7. Top with cheese. 
  8. Broil on high for 3 minutes and then top with extra lettuce and salsa. 

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