Taco Chicken Stuffed Spaghetti Squash

OK, I am not sure why it has taken me so damn long to get on the spaghetti squash train, oh wait, yes I do, it's partly because of my husband who hates vegetables. But, whatever, I'm not letting that stop me from making them again because I LOVE them!! I can easily eat an entire half of a large one at one meal and probably the entirety of a small one at one meal; they are so so yummy! Not to mention easy and there's something really satisfying about taking your fork to them and creating those beautiful strands of goodness.


Every Tuesday for many years I've made some variety of Tacos, because Taco Tuesday, hello! However, today is not just Taco tuesday but national pasta day as well, so I thought I'd go ahead and share this recipe since spaghetti squash if often used as a low carb alternative to pasta. Although, as delicious as this is, there's no way I could ever replace my beloved pasta with spaghetti squash! Gimme all the carbs, all of them! But if you are more on the carb conscious side, this is perfect.

These were super easy and very tasty! The best part though, is that you can use whatever filling you'd like. I used chicken I cooked in the crock pot so it would shred easily but you could totally use ground beef, turkey or even beans-rice-quinoa if you wanted to go the vegetarian route.

I fell so in love with spaghetti squash and even have a breakfast idea in mind so stay tuned for that!

If you're in a Taco Tuesday rut, and would like something a little different but just as satisfying as a tortilla, TRY THIS! I promise you won't be disappointed.



  • 1 Large spaghetti squash

  • 3 Boneless chicken breast shredded

  • 1/2 Jar salsa verde

  • 1 Taco seasoning packet

  • Salt & Pepper to taste

  • Avocado cubed

  • Black olives sliced

  • Juice of 1 lime

  • Cherry tomatoes halved

  • Fresh cilantro or parsley chopped

  • Mexican crema (the more the better IMO)


  1. Pre-heat oven to 400.

  2. If you're going to use chicken I suggest cooking it in a crock pot with the salsa verde and taco seasoning on low for several hours. If your choose to use another meat or veggie just cook through on the stove with the salsa and taco seasoning.

  3. Cut your squash in half and clean out the center using a spoon.

  4. Spray with olive oil and sprinkle on salt and pepper. Lay face down on parchment paper on a baking dish and bake for 45-50 min @400 degrees.

  5. Once the squash is done let cool for about 10 minutes.

  6. While the squash is cooling, shred your chicken and combine your avocado, tomato, black olives, lime juice & a little salt together in a small bowl.

  7. Once your squash has cooled, take a fork and gently scrap the flesh towards the center. It'll will literally come away from the skin like butter creating these spaghetti like strands.

  8. Top each "boat" with chicken then the avocado mixture, crema and cilantro/parsley.

Remember to let me know how you liked this recipe by tagging me @thesavorysoul on your FB and IG accounts!

Happy #tacotuesday AND #nationalpastaday



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