Best Spaghetti Tacos Recipes

SPAGHETTI SQUASH & BLACK BEAN TACOS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender., In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted., When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.

SPAGHETTI TACOS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. Place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. Cook on High until warmed and crisp, 30 to 45 seconds. Fill the warm taco shells with the pasta mixture. Sprinkle pasta filling of each shell with about 1 teaspoon of Parmesan cheese to serve.

SPAGHETTI TACOS

Steps:

• In a large saucepan, combine the first nine ingredients; stir in meatballs. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally., Meanwhile, in another saucepan, cook spaghetti according to package directions; drain and return to pan. Remove 1-1/2 cups sauce from meatball mixture; add to spaghetti and toss to coat., Heat taco shells according to package directions. Place 1/2 cup spaghetti in each taco shell; top with meatball mixture and cheese. If desired, sprinkle with fresh basil.

SPAGHETTI SQUASH TACOS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
• Bake the squash in the preheated oven until tender, 30 to 40 minutes.
• Strip the squash from the rind with a fork into short strands and set aside.
• Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.

MEGAN'S SPAGHETTI SQUASH TACOS

Steps:

• Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
• Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
• Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
• Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

SPAGHETTI TACOS (FROM ICARLY)

Steps:

• Prepare noodles according to package directions. Drain and return to pot.
• Brown meat in pan until no longer pink. Add taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5-6 minutes, until sauce thickens. Add spaghetti sauce and cook until warmed. Add to noodles and mix thoroughly.
• To assemble the tacos, place a spoonful of salsa in the shell. Sprinkle with a small amount of cheese. Finally, finish filling the shell with spaghetti. Add lettuce on top, if desired.
• Very messy, but very yummy!

IHUNGRY SPAGHETTI TACOS

Steps:

• Break pasta in half and prepare per package instructions, about 7 minutes. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add soy crumbles, crushed tomatoes, and taco seasoning, and mix well. Cook and stir until hot, 2 to 4 minutes. Drain the pasta and add it to the skillet. Mix well. Evenly distribute the pasta among the taco shells, about 1/3 cup per shell. Top each evenly with cheese, onion, and lettuce. Tada!

FIESTA SPAGHETTI TACOS

Steps:

• Cook spaghetti as directed on package; drain.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.
• Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.

SPAGHETTI SQUASH TACOS

Steps:

• Heat a tablespoon of olive oil in a skillet over medium heat. Add sliced scallions and garlic and sauté until softened, about 5 minutes.
• Stir in spaghetti squash and cook 2 minutes. Add taco seasoning and 2/3 cup of water and stir to combine. Let simmer until most of the liquid has disappeared, about 5-7 minutes.
• Serve with warm flour tortillas, sliced scallions, cilantro, tomatoes, and jalapenos.

SPAGHETTI TACOS

Steps:

• Brown the ground beef.
• Drain and season with the taco seasoning and add the taco sauce to make a sort of spaghetti sauce.
• While you are cooking the meat cook up the spaghetti noodles.
• Once the meat and sauce is done mix in the drained noodles.
• Heat the shells per the package directions.
• Place desired portion of spaghetti in the taco shells and top with salsa and shredded cheese.

SPAGHETTI TACOS

Steps:

• 1. Cook the pasta according to package directions. Cook and scramble the meat until no longer pink. Drain or blot out the grease. Add 1/2 the taco seasoning to the meat and stir to combine.(i add some chopped onion too)
• 2. Add the spaghetti sauce slowly until the meat is thick and sticky. Not too much just enough to wet the meat- save rest for later or as a topping on the taco.
• 3. When pasta is done, drain and add the taco sauce to taste and toss it with the cilantro. Place the meat mixture in the heated taco shell, then add the pasta. Top with jalapeños if desired; a little more pasta sauce or a little sour cream or Parmesan cheese.

SPAGHETTI TACOS

Steps:

• (makes 12 tacos )Break pasta in half and prepare per package instructions. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove.
• Add beef , crushed tomatoes, and taco seasoning, and mix well. Cook and stir until hot, 2 - 4 minutes.
• Drain pasta and add to the skillet. Mix . Evenly distribute pasta mixture among the taco shells, about 1/3 cup per shell. Evenly top each taco with cheese, onion, and lettuce.

IHUNGRY SPAGHETTI TACOS

Steps:

• Break pasta in half and prepare per package instructions.
• Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add soy crumbles, crushed tomatoes, and taco seasoning, and mix well. Cook and stir until hot, 2 - 4 minutes.
• Drain pasta and add to the skillet. Mix well. Evenly distribute pasta mixture among the taco shells, about 1/3 cup per shell. Evenly top each taco with cheese, onion, and lettuce.
• PER SERVING (1/6th of recipe, 2 tacos): 310 calories, 7.5g fat, 728mg sodium, 41.5g carbs, 6.5g fiber, 4.5g sugars, 22g protein

SPAGHETTI TACOS

Steps:

• Cook spaghetti as directed on package, omitting salt. Meanwhile, brown meat in medium skillet; drain. Stir in pasta sauce; cook on medium-low heat 5 min. or until heated through, stirring frequently.
• Drain spaghetti. Add to meat sauce; mix well. Combine next 4 ingredients.
• Fill taco shells with mozzarella and spaghetti mixture; sprinkle with Parmesan. Serve topped with lettuce salad.

SPAGHETTI TACOS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. Place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. Cook on High until warmed and crisp, 30 to 45 seconds. Fill the warm taco shells with the pasta mixture. Sprinkle pasta filling of each shell with about 1 teaspoon of Parmesan cheese to serve.