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Southwest Taco Stuffed Spaghetti Squash

This Southwest taco stuffed spaghetti squash is packed with ground beef, vegetables, delicious spices, herbs, and spicy pepper jack cheese. Super simple to make and a total crowd-pleaser.

southwest taco stuffed spaghetti squash topped with cheese on a sheetpan

Spaghetti squash is a great way to bulk up meals or a perfect option to consume less pasta. 

I mean, I love pasta with all my heart, but I probably shouldn’t live on the stuff.

A few years ago I taught you how to cook spaghetti squash in the microwave so if you’re short on time (or don’t want to turn on the oven!) go ahead and use that method for the squash vs. roasting. 

Both result in delicious outcomes. 

For the filling, I went full-on Southwest flavor with corn, black beans, tomatoes, and spicy pepper jack cheese. 

southwest taco stuffed spaghetti squash on a sheet pan with a fork in the middle of the dish

What is spaghetti squash?

If you’re new to the world of squash, you’ll want to get acquainted pretty quickly!

Spaghetti squash is a medium-sized squash typically harvested around early fall but found in the grocery store almost year-round. 

When cooked, the inside of the squash is easily shreddable into long, skinny strands that are reminiscent of angel hair pasta. 

Does spaghetti squash taste like pasta?

No, but texturally, it can be very similar. 

While it is still squash, it’s a great replacement for paste especially if you are on a lower-carb diet. 

Plus, in my opinion, it’s pretty darn delicious. 

southwest taco stuffed spaghetti squash on a sheet pan topped with cheese

Can I make any substitutions to this recipe?

Of course! I’ve made several substitutions over the years to fit what I have on hand. 

  • Want a little more spice? Use chorizo instead of ground beef.
  • Don’t have a lot of spices on hand? Use a packet of taco seasoning!
  • Are you not a fan of Pepper Jack? Use any other melting cheese you like.
  • Can’t find black beans? Pinto or kidney beans are a great substitute!
  • Do I have to restuff the squash? Nope, I like to restuff it after I mix it and melt the cheese in the oven. However, you can easily mix in the pan, sprinkle the cheese on top, put on a lid, and let the steam melt the cheese. 
southwest taco stuffed spaghetti squash on a sheet pan topped with cheese and herbs

More easy dinner recipes

southwest taco stuffed spaghetti squash topped with cheese on a sheetpan

Southwest Taco Stuffed Spaghetti Squash

This Southwest taco stuffed spaghetti squash is packed full of ground beef, vegetables, delicious spices, and herbs and topped with spicy pepper jack cheese. Super simple to make and a total crowd-pleaser. This dish is 100% comfort food!
4.56 from 61 votes
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 servings

Ingredients

For roasting squash:

For filling:

For topping:

  • 1 cup shredded pepper jack cheese
  • 1/2 cup sour cream

Instructions

  • Preheat oven to 350 degrees and line a rimmed baking sheet with a Silpat or parchment paper.
  • Place whole spaghetti squash in the microwave for 5 minutes. This helps slightly soften the squash so it’s easier to cut open.
  • Remove from the microwave and carefully cut in half, lengthwise. Scoop out the seeds and pulp from the middle.
  • Drizzle each half with 1 tablespoon olive oil and season liberally with kosher salt and pepper.
  • Roast for 1 hour or until the flesh of the squash will shred when scraped with a fork.
  • While the squash is cooking make the meat and vegetable filling.
  • In a large skillet set over medium-high heat add ground beef and break up with a spatula.
  • Cook until browned and remove ground beef to a plate, wipe out any grease, and set the skillet back on the heat.
  • To the pan add 1 tablespoon olive oil and once the oil is hot add in red bell pepper, onions, and jalapenos. Saute until the vegetables are soft.
  • Add in the garlic, chili powder, smoked paprika, cumin, and tomatoes. Cook until the tomato juice has cooked off and the mixture is thick.
  • Add in the black beans, corn kernels, and cilantro. Stir to combine and remove from the heat.
  • Add the ground beef back to the skillet and stir to combine.
  • Once the squash is fully cooked remove from the oven and carefully scrape and fluff the flesh until fully shredded.
  • Remove the shredded squash and add it to the skillet with the ground beef and vegetables.
  • Toss to combine so the shredded squash is mixed with the meat and vegetables. Taste and season with salt and pepper, if needed.
  • Stuff the empty squash halves with the filling.
  • Top with cheese and place under the broiler for about 15 minutes to melt and brown the cheese.
  • Scoop out of the squash and serve. A 4-pound squash should give you enough for 4 servings, 2 servings per squash half.

Nutrition

Serving: 1g | Calories: 471kcal | Carbohydrates: 29g | Protein: 30g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 78mg | Sodium: 481mg | Fiber: 8g | Sugar: 7g
Course Main Course
Cuisine Tex Mex
Keyword southwest spaghetti squash, southwest taco stuffed spaghetti squash, spaghetti squash recipes, stuffed spaghetti squash
Did you try this recipe?Leave a comment and 5 star review!
Southwest Taco Stuffed Spaghetti Squash pin for pinterest.
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




Thelma

Monday 12th of September 2022

Delicious recipe! My family and I love it!

Joan

Tuesday 28th of September 2021

This was delicious ! I substituted ground turkey for the beef. More than enough filling for several meals ! I topped mine with some salsa and non fat Greek yogurt

Amy

Wednesday 22nd of September 2021

I made this last night, and it was delicious! My husband doesn't like recipes with spaghetti squash or zoodles, and he'd already said that he wasn't going to eat it. However, I really wanted to try this one. He came into the kitchen and tried a spoonful of this recipe and loved it! He and I shared one boat. He even asked for leftovers for lunch today. The flavor in this recipe is fantastic!! Finally... A healthier recipe that my husband likes!?

Elliana

Monday 5th of October 2020

Love love love this recipe! Making it for the second time tonight (second time in less than two weeks!). I made it in my college dorm kitchen the first time, with a few less ingredients (using what I had on hand), but it was sooo good that I had to make it for my family! We dish it up and topped with traditional taco toppings.

Debby

Friday 18th of September 2020

This was delicious. Topped with cheese and baked in a 9 x 13 casserole dish. Makes 4 generous servings and will definitely make again.

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