Chicken Taco Spaghetti Squash
Apr 21, 2017, Updated Jun 13, 2025
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Chicken taco spaghetti squash is filled with flavorful ground chicken, tomatoes, chilies, and topped with cheese.
Chicken taco spaghetti squash is a delicious and low calorie meal. These squashes are seriously yummy and on my list of easy dinners. I love simple dinners like Pork Egg Roll in a Bowl and Jerk Chicken Meal Prep Bowls. I have a list of my go-to easy dinners on my phone just in case I can’t decide what to make during the week.
This chicken taco spaghetti squash is inspired by Skinnytaste. She has the best recipes! I used ground chicken instead of turkey and added some spicy tomatoes to the mix. I seriously could eat Mexican inspired flavors every day all day. For me the week would be Taco Monday, Tuesday, Wednesday, Thursday and Friday. 🙂 The squash is a good change up from taco shells and cuts back on the carbs. And goodness knows I need fewer carbs in my life now that we are sneaking up on swim suit season.
You probably have most of the ingredients in your pantry already. I used a mixture of spices for the ground chicken but if you have a taco seasoning pack that would work just fine. To cook the spaghetti squash it is possible to microwave them if you are in a time rush but I would recommend sticking them in the oven. Cut them lengthwise, scoop out the seeds and spray the inside with cooking spray. Sprinkle a little salt and pepper on the inside of the squash to help bring out the squash flavor. Place inside down on a baking sheet and bake for 45 minutes.
For the inside, brown up some ground chicken and add in spices and tomatoes with green chilies. Scoop the mixture into spaghetti squash and top with cheese.
Additional Topping Ideas:
- Green onion
- Cilantro
- Sour Cream
- Salsa
- Jalapenos
- Black Olives
Chicken Taco Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound ground chicken
- 1 tablespoon taco seasonings
- 1 can ROTEL diced tomatoes with green chilies
- 2 cups shredded monterey jack cheese
Instructions
- Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise.
- Scoop out the seeds of the spaghetti squash. Brush with olive oil and sprinkle with salt and pepper. Place the halved spaghetti squash cut side down on a baking sheet. Bake for 45 minutes.
- While the squash is baking, place the ground chicken in a large skillet. Brown the ground chicken until cooked through. Add in the whole can of ROTEL and the taco seasonings. Stir to combine.
- Fill each half of the spaghetti squash with the ground chicken mixture. Top with the shredded cheese. 1 cup of cheese for each half of spaghetti squash.
- Place the squash back in the oven for 4-5 minutes or until cheese has melted.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you enjoy this chicken taco spaghetti squash for your next dinner!
