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strands of spaghetti squash baked with cheese, green chiles and black beans in a flour tortilla with chips on the side

Spaghetti Squash Tacos

  • Author: Jenny Meier | Kitchen Skip blog
  • Total Time: 1 hour
  • Yield: 4 to 6 servings 1x
  • Diet: Vegetarian


Spaghetti squash is roasted with melted cheese, black beans and green chiles to make a delicious filling for Tex-Mex tacos, burritos or quesadillas.  

Total cooking time: The spaghetti squash is cooked twice - first, it's steamed or roasted (20 to 45 minutes) and then the cooked strands are baked with cheese, chiles, black beans and spices (25 minutes).


  • 1 spaghetti squash, halved and seeded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt 
  • 2 cups grated cheddar or Monterey Jack cheese
  • 1 4-ounce can diced green chiles (mild or hot)
  • 1 can black beans, drained and rinsed
  • 2 to 4 green onions, chopped

Taco Toppings

Of course you'll want all your favorite taco toppings, like shredded cabbage, cilantro, salsa, sour cream, lime, tortillas and/or chips, etc...


First, cook the spaghetti squash. For this recipe, I cook the spaghetti squash in my Instant Pot for convenience, but you can also roast the spaghetti squash for a deeper, more caramelized flavor. 

Instant Pot Spaghetti Squash
Pour 1 cup water into the Instant Pot. Set the spaghetti squash halves cut side down on the steamer rack trivet that comes with the Instant Pot. To fit both halves, you’ll probably have to tilt or stack one of the halves so it isn’t lying flat. Cook on high pressure for 10 to 12 minutes, with instant release. 

Roasted Spaghetti Squash
Brush the halves with oil or butter and lay cut side down on a sheet pan. Roast 45 to 60 minutes at 450 F, until tender and nicely browned. 

Spaghetti Squash Tacos

  1. Use a fork to pull and scrape the strands of cooked spaghetti squash apart. 
  2. Heat oven to 425 F
  3. Spray a 9x13 pan with oil. In the pan, combine the strands of spaghetti squash with cumin, chili powder, salt, cheese, black beans and green chiles. Mix well and smooth out evenly in the pan. 
  4. Bake for 25 to 30 minutes, until the cheese is completely melted and the squash is lightly browned on top. 
  5. Top the warm spaghetti squash with green onion.
  6. Serve with shredded cabbage, cilantro, lime, sour cream, salsa and all your other favorite toppings for tacos. 
  7. These spaghetti squash tacos can be eaten with corn or flour tortillas, or skip the tortilla and serve the spaghetti squash as a taco bowl. 


Add meat: I usually serve this as a vegetarian taco filling, but it's also delicious served with ground beef taco meat. Cook the meat separately, then serve it with the baked spaghetti squash.  

More cheese! Don't hesitate to add another cup of grated cheese to the spaghetti squash. The cheesier the better!

This spaghetti squash filling is also delicious in quesadillas. After you've finished baking the spaghetti squash taco filling, spread the spaghetti squash out in a tortilla, add more cheese, and fry in a pan. 


  • Prep Time: 15 minutes
  • Cook Time: 45
  • Category: Tacos
  • Method: baking
  • Cuisine: American

Keywords: spaghetti squash, spaghetti squash tacos, vegetarian tacos