Heat a tablespoon of olive oil in a skillet over medium heat.

Add sliced scallions and garlic to the skillet.

Sauté the scallions and garlic until softened, about 5 minutes.

Stir in the spaghetti squash and cook for 2 minutes.

Add taco seasoning and 2/3 cup of water to the skillet.

Stir to combine all ingredients.

Let the mixture simmer until most of the liquid has disappeared, about 5-7 minutes.

Warm the flour tortillas.

Serve the spaghetti squash mixture in warm flour tortillas.

Garnish with sliced scallions, cilantro, tomatoes, and jalapenos.