A “whole food” spin on Taco Tuesday, these chipotle chicken spaghetti squash taco bowls are a surefire hit. They’re easy, filling, crowd-pleasing! These bowls are also gluten-free, dairy-free, Whole30 compliant, keto-friendly, and low-carb. Whew! If you like these taco bowls, you should also try my achiote chicken, easy keto guacamole, chorizo lime pizza, or pork carnitas with jicama tortillas.
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Peace, family!
If you think that spaghetti squash is only good for making low-carb spaghetti and meat sauce then think again. Spaghetti squash is super versatile making it suitable in a whole host of dishes. Let it revamp your taco tuesday lineup with these chipotle chicken spaghetti squash taco bowls. They’re so easy and so good! Let’s get to business.
How Many Carbs Are in Spaghetti Squash?
A one-cup serving of spaghetti squash has 7 grams of carbs and about 1.5 grams of fiber. A whole spaghetti squash can easily feed 4 people. For that reason, you may choose to remove the cooked flesh of the squash from the skin and weigh/measure your portions on individual plates. If you’re not counting calories/carbs/macros then feel free to enjoy your taco bowl straight from the spaghetti squash skin itself, as photographed.
Can This Recipe Be Made Vegan?
Absolutely. You’ll just need to swap the chicken out for your favorite vegan chicken substitute. Two that immediately come to mind are Sweet Earth Mindful Chik’n and Gardein Chick’n Strips. If you’re going the whole food route, try cooking up some meaty, thick slice portobello mushrooms using the same spices and seasonings.
What Ingredients Do I Need to Make the Chipotle Chicken Taco Bowls?

- Spaghetti Squash – spaghetti squash season is fall and winter, but they can be available year-round depending on your location. Choose a squash with the stem intact and that feels firm and heavy. Look for one that is relatively free of bruises. Avoid spaghetti squash that has any punctures in it.
- Kosher Salt
- Black Pepper
- Extra Virgin Olive Oil – can be substituted with your cooking oil of choice.
- Chicken Thighs – I opt for chicken thighs because they tend to be more tender, juicy, and flavorful than chicken breast. Feel free to use chicken breast if that’s what you prefer or have available.
- Chipotle Peppers – I look for peppers that are canned in vinegar and other Whole30 compliant spices/liquids. Some brands contain soy, so be sure to read the label in the supermarket.
- Chili powder
- Garlic Powder
- Cumin
Optional Toppings (Whole30 Compliant)
- Avocado
- Cherry Tomatoes – halved
- Jalapeño Slices – fresh. Remove seeds if resistant to heat.
- Red Cabbage – shredded
- Lime Juice, fresh
- Cilantro
- Green Onion
- Black Olive Slices
- Cilantro Lime Ranch – if you’re doing Whole30, you’ll want to look for a complaint brand such as Tessemae or Primal Kitchens. I’ve linked them both in the recipe card below.
- Salsa
Additional Topping Options
Not Whole30 compliant, but perfectly suitable for keto or low-carb
- Sour Cream
- Shredded Cheese
How to Make Chipotle Chicken Spaghetti Squash Taco Bowls

- Preheat your oven to 400 degrees F
- Cut the spaghetti squash in half lengthwise and remove the seeds from the inner cavity. If you’re having a tough time removing the seeds, you may opt to use kitchen shears to help get them out. Just be sure that you do not cut too much of the flesh. If a seed or two is left in, no worries. You can easily remove it after the squash has cooked.

- Drizzle extra virgin olive oil, or your choice of cooking oil, in the inner cavities of both halves and lightly season with kosher salt and black pepper.
- Place both spaghetti squash halves on a lined baking sheet, cavity side facing down.
- Place into the oven and roast for 40-45 minutes, or until the inner flesh softens flakes easily when scraped with a fork.
- Cut chicken thighs in the ½-inch thick strips. Remove fat as desired.
- Heat oil in a skillet over medium heat. Add the chicken to the skillet.
- As the chicken begins cooking, add the chipotle peppers, liquid included. Stir well.
- Add the chili powder, garlic powder, cumin, and salt and continue to stir.
- Cook until chicken is done (internal temperature 165 degrees F), about ten minutes. Deglaze the skillet with water or chicken broth as needed.
- Remove the squash from the oven when it is done cooking. The surface of the squash will be extremely hot when it comes from the oven, so I recommend allowing it to cool a few minutes before handling it or attempting to assemble your bowls.

- Fill the spaghetti squash bowl with the chicken and other toppings in your desired quantity. Alternatively – you can measure and scoop out portions of the spaghetti squash onto and plate and add your toppings from there. This option is especially helpful for those of you who can macros and prefer to weigh your portions on the kitchen scale.
That’s it! Super easy and super delicious.This recipe makes a great, family-friendly weeknight meal that’s ready in less than one hour.
As usual try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram so that I can show off how dope you are.
Peace, Adri
Can’t make this right now? Save it to your favorite Pinterest board for later so that you don’t lose it.


Chipotle Chicken Spaghetti Squash Taco Bowls | Whole30, Keto, Low-carb
A “whole food” spin on Taco Tuesday, these chipotle chicken spaghetti squash taco bowls are a surefire hit. They’re easy, filling, crowd-pleasing! These bowls are also gluten-free, dairy-free, Whole30 compliant, keto-friendly, and low-carb.
Ingredients
Spaghetti Squash
- 1 Whole Spaghetti Squash, halved
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Extra Virgin Olive oil
Chipotle Chicken
- 2 teaspoons Extra Virgin Olive Oil
- 1 pound Chicken Thighs, boneless, skinless. Cut into 1/2-inch slices/strips.
- 3oz can Chipotle Peppers (in vinegar)
- 1 tablespoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- ½ teaspoon Salt
Toppings (to taste)
- Avocado
- Cherry Tomatoes, halved.
- Jalapeño slices
- Red Cabbage
- Lime Juice, fresh
- Cilantro
- Green Onion, chopped,
- Black Olive Slices
- Cilantro Lime Ranch (Tessemae or Primal Kitchens)
Instructions
Spaghetti Squash
1. Preheat your oven to 400 degrees F
2. Cut the spaghetti squash in half lengthwise and remove the seeds from the inner cavity.
3. Drizzle extra virgin olive oil in the inner cavities of both halves and lightly season with kosher salt and black pepper.
4. Place both spaghetti squash halves on a lined baking sheet, cavity side facing down.
5. Place into the oven and roast for 40-45 minutes, or until the inner flesh softens flakes easily when scraped with a fork.
Chipotle Chicken
1. Cut chicken thighs in the ½-inch thick strips. Remove fat as desired.
Heat oil in a skillet over medium heat. Add the chicken to the skillet.
2. As the chicken begins cooking, add the chipotle peppers, liquid included. Stir well.
3. Add the chili powder, garlic powder, cumin, and salt and continue to stir.
4. Cook until chicken is done (internal temperature 165 degrees F), about ten minutes. Deglaze with water or chicken broth as needed.
Assembling the Bowls
When the squash is done cooking, remove from the oven and let it cool for about 5 minutes.
Fill spaghetti squash bowl with the chicken and other toppings in your desired quantity.
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Nutrition Information:
Yield:
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