There are so many delicious fillings that you can make vegan tacos out of. Chickpea tacos, tofu tacos, tempeh tacos, and lots more! Spaghetti squash probably doesn’t come to mind when you think of meatless taco fillings though. Maybe your familiar with spaghetti squash taco boats. But today I’m sharing something that’s probably totally new to you, and seriously delicious: spaghetti squash tacos! Spaghetti squash actually makes an excellent taco filling! It’s got a great texture for pairing up with barbecue sauce to make “pulled” spaghetti squash. Don’t get me wrong: nobody is going to think they’re eating pulled pork. But spaghetti squash is totally delicious as a taco stuffer in it’s own right! Time to assemble your spaghetti squash tacos! Warm the tortillas and slather each one with some refried beans, then stuff them with the spaghetti squash filling and whatever toppings your heart desires. Roast and prep your spaghetti squash first. Poke some holes in it and place it directly on the oven rack. Roast it until it’s easily pierced with a knife, then remove it from the oven and let it cool for a while. Cut it in half, remove the seeds, then rake out the flesh until it’s nice and stringy.
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