Fall is nearly upon us, which means it’s squash season. Whether you’re a pumpkin fan, or love a good spaghetti squash like us, now’s the time to start breaking out those seasonal recipes. One recipe we’re really excited about is the Spaghetti Squash Street Tacos from NeuroticMommy. Jenn of NeuroticMommy is Certified Holistic Health Coach, and her posts are filled with healthy alternatives to classic recipes with a twist of her own humor throughout. Check out Jenn’s tasty Spaghetti Squash Street Tacos below for a stress-free and fun dinner to share with the whole family. For more recipes like this one, check out Jenn’s other recipes at neuroticmommy.com.

Spaghetti Squash Street Tacos

By NeuroticMommy

Serves 4


(photo credit: NeuroticMommy)

  • 2 spaghetti squash, cut lengthwise and seeded
  • 2 tbsp extra virgin olive oil, divided
  • pinch of salt and pepper for each half before baking
  • 8oz package of organic 3 grain tempeh
  • 1 tbsp extra virgin olive oil
  • ½ c tomato sauce
  • ½ of a 1.25oz bag of taco seasoning
  • ½ yellow onion, diced
  • ½ c red kidney or black beans
  • 1½ tsp onion powder
  • 1½ tsp garlic powder
  • salt/pepper to taste


  • green leaf lettuce, chopped
  • black olives, halved
  • 1 tomato, diced
  • ½ yellow onion, diced
  • vegan sour cream (optional)
  • hot sauce (optional)
  1. Preheat oven to 350F and line baking sheet with parchment paper.
  2. Cut squash lengthwise, remove the seeds and poke some holes in the rind on all 4 halves.
  3. Drizzle half a tablespoon of EVOO into each half and season with salt and pepper.
  4. Bake for 45 minutes.
  5. While that’s baking prepare the tempeh. Remove from package and cut into small cubes.
  6. In a medium fry pan or skillet add 1 tablespoon of extra vrigin olive oil.
  7. Put cubed tempeh into pan coat well with oil.
  8. Once the tempeh starts to warm up it will be easier to break up to a more “meat like” consistency.
  9. Use your spatula to break up the pieces.
  10. Add in sauce, beans, onions, garlic and onion powder, taco seasoning, salt and pepper. Mix well.
  11. This should take you no longer than 10 minutes. Set aside once finished or if squash is done assemble accordingly.
  12. Prepare toppings by cutting the tomato, onion, lettuce and olives into smaller pieces. Set them in bowls for easy access to assemble.
  13. Once squash is done remove from oven and let stand for 5 minutes. They will be too hot to touch.
  14. Once cool enough to touch take a fork and shred the inside of each halve. This will form the “spaghetti”.
  15. To assemble place tempeh filling first followed by desired toppings.
  16. Add hot sauce for a little extra kick! Enjoy!

To check out more delicious, healthy recipes head to neuroticmommy.com.

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