Preheat and prep the squash: Heat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the cut sides with 1 tablespoon olive oil. Season with salt and pepper.

Roast until tender: Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, until the flesh is easily shredded with a fork but not mushy.

Start the taco filling: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and sauté 3–4 minutes until translucent. Stir in garlic for 30 seconds.

Brown the meat: Add ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed. Season with taco seasoning and a pinch of salt and pepper.

Make it saucy: Stir in tomato sauce and broth. Simmer 3–5 minutes to thicken slightly. If using bell pepper, green chiles, or cauliflower rice, fold them in now and cook until tender. Taste and adjust seasoning.

Shred the squash: When the squash is done, turn halves cut-side up and let cool a few minutes. Use a fork to gently pull the flesh into spaghetti-like strands, keeping them inside the shells.

Combine with filling: Add about half of the cheese to the taco meat and stir to melt. Divide the taco mixture between the squash boats and toss lightly with the strands to combine.

Top and melt: Sprinkle the remaining cheese over the boats. Return to the oven for 5–8 minutes, just until the cheese is melted and bubbly.

Finish with toppings: Remove from the oven and add your favorite toppings. A squeeze of lime and a handful of cilantro brighten everything up.

Serve hot: Place the boats on plates or scoop the filling into bowls if you prefer. Add extra salsa or sour cream on the side.