This Paleo and Whole 30 friendly Taco Spaghetti Squash Bowl combines everything you love about tacos into one delicious bowl! Spaghetti squash layered with taco meat, lettuce, tomatoes and drizzled with an avocado lime dressing. It’s a bowl full of flavor and ingredients that are naturally gluten free, grain free and dairy free!
Tacos are life and I could easily eat them every day. That’s why I love making this Taco Spaghetti Squash Bowl for my lunches because it means tacos all week! This recipe uses spaghetti squash and homemade taco seasoning to make it a delicious gluten free and grain free option.
What Else Can I Add to this Taco Bowl?
I love recipes that are in the form of bowls for many reasons but one of my favorites is that they are so customizable. For example, I keep the toppings very simple with this recipe by adding just lettuce and diced tomatoes. However, there are so many other ingredients you can add to customize this recipe to satisfy your taste buds! Here are just a few…
- Cheese
- Corn
- Chips
- Beans
- Salsa
- Taco sauce
How to Make the Perfect Spaghetti Squash Noodles
Spaghetti squash is one of my favorite ingredients to cook with. However, this was not always the case. It took me several tries to perfect the spaghetti squash noodle. Many of my first attempts resulted in mushy strings that I can’t even call noodles. But once I learned how to bake it the right way, it became my favorite addition to all my recipes! I created a separate blog post detailing how to get the perfect noodles so you don’t have to go through the misery of eating a pile of mush. Check out the recipe here.
Homemade Taco Seasoning
I ditched the store bought taco seasoning packages when I was diagnosed with celiac disease. Many of them contain gluten or are at a higher risk for cross contamination. I have tried several homemade recipes and found one that I think is better than the store bought packages. The Homemade Taco Seasoning Recipe from Evolving Table gives you that perfect taco flavor and is so easy to make. I make a big batch and put it in a mason jar so I have it whenever I need it, which is often! Check out this delicious homemade taco seasoning here.
Let’s ‘Taco Bout’ How to Make This Bowl
Taco puns are my favorite and I should dedicate a whole blog post to them. If you don’t love taco puns, then I’m nacho type. Too much? Probably. Anyways, the instructions for how to make this recipe can be broken down in four separate steps…
Step One: Spaghetti Squash
Preheat the oven 350 degrees. Cut the spaghetti squash lengthwise and use a spoon to scrape out the seeds and stringy flesh. Place the spaghetti squash with the inside facing up on a baking sheet and bake at 350 degrees for 45 minutes.
Step Two: Taco Meat
Start to make the taco meat when there is about 20 minutes left on the spaghetti squash. Dice the onion and add it to the skillet with the heated extra virgin olive oil. Cook the onions until they become translucent, about 3 minutes. Add the ground chicken to the skillet and continue to cook on high heat. Once the chicken is browned, reduce the heat to medium and add the water and taco seasoning. Continue to cook for 5 minutes.
Step Three: Avocado Lime Dressing
Start to make the dressing once the taco seasoning is added to the meat. Place the avocados, lime juice, cilantro, jalapeno (remove the seeds), salt, onion powder, pepper and water to the blender. Blend the ingredients together until it becomes a thick and creamy dressing. If you would like it to be less thick, add more water (1 Tablespoon at a time until it reaches your desired consistency).
Step Four: Put it All Together
Remove the spaghetti squash from the oven and use a fork to scrape out the insides creating spaghetti like noodles. Add the spaghetti squash to a bowl and top with the taco meat, shredded lettuce, tomatoes and any other topping you like. Drizzle the avocado lime dressing on top and enjoy!
Taco ’bout an amazingly delicious recipe! I’d love to hear what you think if you make this recipe. Leave a comment below or tag me on Instagram @theglutenfreegrasses and show me what your making!
-Kelsey
Taco Spaghetti Squash Bowl (Paleo & Whole 30)
Course: Lunch, DinnerDifficulty: Moderate6
servings15
minutes30
minutes45
minutesIngredients
2 spaghetti squashes
2 lbs ground chicken
2 boxes of cherry tomatoes
1-2 bags shredded lettuce
1 red onion
2 Tablespoons extra virgin olive oil
- Taco Seasoning:
1 + 1/4 cup water
4 Tablespoons homemade taco seasoning (I use this recipe from Evolving Table)
- Avocado Lime Dressing:
4 avocados
1/4 cup + 2 Tablespoons lime juice
1 Tablespoon cilantro
1 jalapeno
2 teaspoons salt
2 teaspoons onion powder
1/4 teaspoon pepper
1/2 cup + 2 Tablespoon water
Directions
- Preheat the oven 350 degrees. Cut the spaghetti squash lengthwise and use a spoon to scrape out the seeds and stringy flesh. Place the spaghetti squash with the inside facing up on a baking sheet and bake at 350 degrees for 45 minutes.
- Start to make the taco meat when there is about 20 minutes left on the spaghetti squash. Dice the onion and add it to the skillet with the heated extra virgin olive oil. Cook the onions until they become translucent, about 3 minutes. Add the ground chicken to the skillet and continue to cook on high heat. Once the chicken is browned, reduce the heat to medium and add the water and taco seasoning. Continue to cook for 5 minutes.
- Start to make the dressing once the taco seasoning is added to the meat. Place the avocados, lime juice, cilantro, jalapeno (remove the seeds), salt, onion powder, pepper and water to the blender. Blend the ingredients together until it becomes a thick and creamy dressing. If you would like it to be less thick, add more water (1 Tablespoon at a time until it reaches your desired consistency).
- Remove the spaghetti squash from the oven and use a fork to scrape out the insides creating spaghetti like noodles. Add the spaghetti squash to a bowl and top with the taco meat, shredded lettuce, tomatoes and any other topping you like. Drizzle the avocado lime dressing on top and enjoy!