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Taco-Stuffed Spaghetti Squash Boats [Vegan, Gluten-Free]

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In addition to incorporating lots of different types of vegetables into your diet, you should also aim for a variety of colors. If you haven’t tried a yellow vegetable recently, give spaghetti squash a try – this recipe is a great place to start! These vibrant squash boats are roasted until tender and then filled with a zesty "taco meat" mixture made with mushrooms, zucchini, onion, chickpeas, and bell peppers, and plenty of spices. Top with avocado, cherry tomatoes, green onions, and cilantro to complete the Tex-Mex theme.

Taco-Stuffed Spaghetti Squash Boats [Vegan, Gluten-Free]



Cook Time



For the Roasted Spaghetti Squash:

  • 1 large spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon ground black pepper

For the Quinoa, Chickpea, and Veggie Taco Filling:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1/2 teaspoon fine sea salt
  • 1 red bell pepper, diced
  • 1/2 zucchini, finely diced
  • 1 cup White Button mushrooms, thinly sliced
  • 1 14-ounce can chickpeas, drained, rinsed, and dried
  • 2 cups cooked white quinoa
  • 2 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper

For the Toppings:

  • Cherry tomatoes, diced
  • Avocado, diced
  • Green onions, diced
  • Cilantro, diced


To Make the Roasted Spaghetti Squash:

  1. Preheat oven to 400°F and line a medium sized baking sheet with parchment paper.
  2. Cut the squash in half lengthwise and scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, and drizzle olive oil on the inside of the squash halves. Rub the oil in with your fingers or a grill brush. Lightly sprinkle each half with salt and pepper. Roast 45 minutes or until the skin gives easily under pressure and the inside is tender.

To Make the Chickpea, Quinoa, and Veggie “Taco Meat”:

  1. In a large skillet over medium heat, heat the oil and sauté the white onions with the salt for about 5 minutes or until translucent.
  2. Add the zucchini, red bell pepper, and mushrooms and sauté for another 5 minutes.
  3. Add the chickepas, cooked white quinoa, and spices. Sauté another 5 minutes. Taste and adjust seasonings as needed.

To Assemble:

  1. Once the spaghetti squash has cooled enough to handle, use a fork to scrape the inside so the strands appear. Move the spaghetti noodles around to create a small bed in the center of each half for the “taco meat.”
  2. Top each squash half with the “taco meat” and garnishes. Serve immediately.





Quick and easy recipes that use fresh, whole ingredients and are low in sodium, refined sugar, cholesterol, and saturated fat. Elaine Gordon shares her love for cooking with nutritious and plant-based ingredients on her vegan recipe blog, www.EatingbyElaine.com. Elaine’s quick and easy recipes use fresh, whole ingredients and are low in sodium, refined sugar, cholesterol and saturated fat.



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0 comments on “Taco-Stuffed Spaghetti Squash Boats [Vegan, Gluten-Free]”

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Paige Singer
1 Years Ago

Emily McPheron

Monique Johnson
1 Years Ago


Rakita Lillard
15 Dec 2016

OMG!!! OMG!!! OMG!!

Monique Johnson
15 Dec 2016

I know right? ?

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