Chicken Taco Spaghetti Squash
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5 from 1 vote

Chicken Taco Spaghetti Squash

Watching your carbs? If so, you'll love this Chicken Taco Spaghetti Squash with only four ingredients. {gluten-free}
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 468kcal
Author Karen Kelly


  • 1 spaghetti squash
  • 2 tsp olive oil
  • 1/4 - 1/2 cup salsa
  • 1 cup shredded cooked chicken
  • 1/2 cup shredded cheddar cheese
  • salt and pepper


  • Preheat oven to 400°.
  • Poke the squash several times with a fork and microwave for five minutes. Cut in half and save one-half for later.
  • Scrape out seeds with a large spoon.
  • Place squash half face down in a microwave safe dish with 1 inch of water on the bottom.
  • Microwave for about 8-10 minutes. Remove carefully and let cool.
  • Drizzle with olive oil, salt, and pepper.
  • Using a fork, scrape down the sides, close to the edge and make strands.
  • Pour strands into a mixing bowl and toss with salsa and chicken.
  • Pour back into squash and top with cheese.
  • Bake for about 10-15 minutes or until cheese is gooey.


Calories: 468kcal | Carbohydrates: 47g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 487mg | Potassium: 925mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1100IU | Vitamin C: 14.3mg | Calcium: 369mg | Iron: 2.6mg