Spaghetti Squash Taco Pie

Who knew spaghetti squash and tacos were destined to come together for this delicious weeknight meal? There’s a few things I like about this recipe — first, it’s a healthier alternative to taco pie; second, it includes instructions for mixing up your own taco seasoning (better tasting and fresher than a pre-mixed packet), and finally, I was able to prepare the dish up until the final step the night before. That made it a great weeknight option. I came home from work, popped the dish in the oven for 15 minutes, and dinner was served.


Spaghetti Squash Taco Pie

Source: thekitchn.com; serves 4

  • Cooking spray or oil
  • 2 medium spaghetti squash
  • 3 tablespoons vegetable or olive oil, divided
  • 2 teaspoons ground cumin, divided
  • 1 medium yellow onion, finely chopped
  • 1 pound ground beef
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt, plus more as needed
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup water
  • 2 cups grated sharp cheddar cheese
  • Optional toppings: sliced scallions, sour cream, fresh cilantro, hot sauce, pico de gallo
  1. Preheat the oven to 400 degrees F. Line a baking sheet with alumnium foil and coat with cooking spray or oil.

2. Cut each squash in half lengthwise and scoop out the seeds. Mix one tablespoon of oil with 1/2 teaspoon of cumin in a small bowl, then brush the cut sides of the squash with oil. Season the squash generously with salt. Lay the squash cut side down on the baking sheet and roast until tender, 45–60 minutes.

3. Heat the remaining two tablespoons of oil in a large skillet over medium heat until shimmering. Add the onion and cook until softened, 8–10 minutes. And the ground beef and cook until browned, about 5 minutes. If there is a lot of grease in the skillet, drain the mixture through a fine-mesh strainer and return the drained beef to the skillet over medium heat.

4. Add the red bell pepper, garlic, chili powder, remaining 1 1/2 teaspoons cumin, 1 teaspoon salt, paprika, coriander, and cayenne, and mix with the beef. Stir in the water and simmer until the flavors come together, about 3 minutes. Remove the pan from the heat and season with more salt as needed.

5. When the squash is ready, use a fork to shred the inside of each squash half, leaving about 1/2 inch unshredded squash in in the shell. Divide the ground beef mixture among the squash shells and sprinkle evenly with cheese. Bake uncovered until the beef mixture is heated and the cheese is melted, 15 to 20 minutes. Serve with toppings.

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