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Spaghetti Squash Tacos with Avocado Slaw

Yeah, it's another spaghetti #squash recipe. What you gonna do about it?

This recipe takes a long time, but most of that time is just the squash roasting. The majority of the work takes less than a half hour.

Spaghetti Squash Tacos with Avocado Slaw

What I changed:

  • Used lime infused EVO instead of vegetable oil

  • Used agave instead of maple syrup

  • Used coconut aminos instead of soy sauce

  • Used cashew milk instead of soy or almond

  • Added red bell pepper to the slaw since I had it on hand

  • Used green onion instead of scallions

  • Added a splash of lime to the slaw

Spaghetti Squash Tacos with Avocado Slaw

Source: Oh My Veggies | Makes: 6-8 tacos | Time: ~1 hr 15 min



1 medium spaghetti squash

1 tbsp lime infused EVO

1 small onion, chopped

2 garlic cloves, minced

½ cup water

¼ cup tomato paste

1 ½ tbsp apple cider vinegar

1 ½ tbsp agave syrup

1 ½ tbsp coconut aminos

½ tsp liquid smoke

½ tsp cumin

Cayenne pepper, to taste


1 ripe #avocado, pitted and peeled

1 garlic clove

2 tbsp apple cider vinegar

3-4 tbsp unflavored cashew milk

2 cups shredded red #cabbage

1 red bell pepper, chopped

½ cup shredded carrot

¼ cup chopped green onions

2 tbsp chopped fresh cilantro

Splash of lime juice

S&P, to taste

To Serve

Taco shells or tortillas

Spaghetti Squash Tacos with Avocado Slaw


Preheat oven to 400°F. Poke a few holes in the spaghetti squash with a knife, then place on a baking sheet. Bake until easily pierced with a knife, about 1 hour. Remove from oven and allow to cool for a few minutes.

(While the squash was in the oven, I got to chopping the veggies and combining ingredients that get added as a group at different steps along the way.)

While the spaghetti squash cools, coat the bottom of a medium saucepan with oil and place over medium heat. When oil is hot, add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté about 1 minute more, until very fragrant. Add water, tomato paste, apple cider vinegar, agave syrup, coconut aminos, liquid smoke, cumin and cayenne. Stir until smooth and well blended. Bring the mixture to a simmer, lower heat and allow to cook at a low simmer, uncovered, for 10 minutes, adding a splash more of water if the mixture becomes too thick. Remove from heat.

When spaghetti squash is cool enough to handle, cut it in half lengthwise. Scrape out the seeds and inner pulp, then scoop out the inner flesh and add to the sauce mixture. Using a fork, pull the mixture into strands, and then stir a few times, until squash is evenly coated with sauce.

Somewhere in the mix of all the steps above, make the slaw by placing avocado, garlic and cider vinegar into a food processor. I used a Ninja Bullet. Thin with 3 to 4 tablespoons of milk, as needed. Place cabbage, carrots, scallions and cilantro into a medium bowl. Add avocado mixture and toss to coat. Season with salt and pepper to taste.


What I ate and drank today

5 glasses of water (will get one more in before dinner)

2 cups of decaf

3 can of diet coke

Falafel salad

Garlic bread

Tonight's tacos


~15 minutes of strength training

~9,500 steps walking

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