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Spaghetti Squash Taco Nests

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Spaghetti Squash Taco Nests-

Spaghetti Squash Taco Nests are tasty, low carb, gluten free, noodle nests with taco meat filling and all the awesome toppings.

Spaghetti Squash Taco Nests- Low carb, gluten free and grain free

Spaghetti Squash Taco Nests are tasty, low carb, gluten free, noodle nests with taco meat filling and all the awesome toppings.

I had made the Spaghetti squash Pizza nests a year ago and they were such a hit with everyone that I decided it was time for a much-needed taco version!

I roasted the squash in the oven whole before cutting it open so you won’t have to struggle with cutting open a raw & very hard to slice squash.

Once you poke holes in it and bake the spaghetti squash it will cut open as easy as butter.

I loved how tasty and colorful these little noodle taco bowls turned out!

Spaghetti Squash Taco Nests- Low carb, gluten free and grain free

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Spaghetti Squash Taco Nests Recipe:

Ingredients:

  • 1 medium size spaghetti squash
  • 1 xl egg or 2 smaller sized eggs, beaten
  • 1 lb ground beef
  • 2 ½ to 3 tbsp taco seasoning mix
  • 3 tbsp tomato sauce
  • ⅔ cup water
  • ⅔ cup grated cheese
  • 1 small tomato, diced
  • ½ avocado diced
  • ⅓ cup sour cream * optional

*Can garnish with optional hot sauce or salsa

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Directions:

  1. Preheat oven to 400 F (204 C), and line or oil a baking sheet.
  2. Using a skewer or knife, poke holes all over the spaghetti squash. Place on baking sheet and bake for an hour, turning over halfway through.
  3. Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
  4. Grease or oil 2 muffin pans.
  5. While squash is cooling, brown ground beef in a frying pan over medium-high heat.
  6. Drain excess grease & return cooked ground beef to pan.
  7. Add taco seasoning, tomato sauce, and water. Heat until bubbling and turn to low heat, cover and simmer for 5 minutes.
  8. Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
  9. Add the beaten egg or eggs to the squash noodles and stir together.
  10. Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
  11. Add taco meat to each well and sprinkle with cheese. Bake at 400F (204 C) for 25 minutes or until set.
  12. Remove from muffin tin and top with diced avocado, tomato, sour cream and optional hot sauce or salsa. Serve.

Nutritional Data: Yield: 24 nests, Serving Size: 2 nests,  Per Serving (2 nests): Cal: 134, Carbs: 2.5 g,  Net Carbs:1.5 g, Fiber: 1 g, Fat: 9 g, Saturated fat: 4 g, Protein: 10 g, Sugars: 0 g,

Printable Recipe Card Below:

5 from 25 votes
Spaghetti Squash Taco Nests- Low carb, gluten free and grain free
Print
Spaghetti Squash Taco Nests
Prep Time
12 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 37 mins
 
Spaghetti Squash Taco Nests are tasty, low carb, gluten free, noodle nests with taco meat filling and all the awesome toppings.
Cuisine: appetizers
Servings: 12
Calories: 134 kcal
Author: Stacey
Ingredients
  • 1 medium size spaghetti squash
  • 1 xl egg or 2 smaller sized eggs beaten
  • 1 lb ground beef
  • 2 ½ to 3 tbsp taco seasoning mix
  • 3 tbsp tomato sauce
  • ⅔ cup water
  • ⅔ cup grated cheese
  • 1 small tomato diced
  • ½ avocado diced
  • ⅓ cup sour cream * optional
  • *Garnish with optional hot sauce or salsa
Instructions
  1. Preheat oven to 400 F (204 C), and line or oil a baking sheet.
  2. Using a skewer or knife, poke holes all over the spaghetti squash. Place on baking sheet and bake for an hour, turning over halfway through.
  3. Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
  4. Grease or oil 2 muffin pans.
  5. While squash is cooling, brown ground beef in a frying pan over medium-high heat.
  6. Drain excess grease & return cooked ground beef to pan.
  7. Add taco seasoning, tomato sauce, and water. Heat until bubbling and turn to low heat, cover and simmer for 5 minutes.
  8. Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
  9. Add the beaten egg or eggs to the squash noodles and stir together.
  10. Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
  11. Add taco meat to each well and sprinkle with cheese. Bake at 400F (204 C) for 25 minutes or until set.
  12. Remove from muffin tin and top with diced avocado, tomato, sour cream and optional hot sauce or salsa. Serve.
Recipe Notes

*all nutritional data are estimates based on the products I used*

 Yield: 24 nests & Serving size is: 2 nests

Nutrition Facts
Spaghetti Squash Taco Nests
Amount Per Serving
Calories 134 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Total Carbohydrates 2.5g 1%
Dietary Fiber 1g 4%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

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Spaghetti Squash Taco Nests- Low carb, gluten free and grain free

 

Comments

  3. I have never had spaghetti squash as a taco of any kind before. Interesting! That’s what i love about spaghetti squash, there’s so much one can do with it. Very much interested in trying this recipe!

    Reply

  6. I LOVE how you made the “noodles” into a nest –I am stuck in a rut of leaving them in the squash as a “Stuffed” dish . . but defintely going to try your tasty looking recipe

    Reply

  9. Can’t wait to try these! I love the idea of baking them in a muffin tin. My kids are all about the presentation when it comes to trying new foods. They’ll love these!

    Reply

  13. Well, aren’t these fun?!? I always look for new ways to enjoy taco meat and this looks super tasty and creative. I would love to make some as finger food for the next family gathering.

    Reply

  16. Been so excited to try these. Unfortunately I used two large eggs and the squash is too runny. I miss read the amount of egg required. 🙁 I tried to drain it to see if that helps. They are in the oven right now. Guess I’ll see soon if I was able to correct my error.

    Reply

  19. I have attempted spaghetti squash once and it was a disaster, love this recipe and may be tempted to give it another go as this looks gorgeous!! Great one!

    Reply

    • Thank you, Donna. Yes, give another go. I know it is kind large veggie that can be difficult if you try to cut it before cooking it. Poke holes in it, then roast it, let it cool and then cut it open.

      Reply

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