Spaghetti Squash Taco Bake

This spaghetti squash taco bake combines low-carb spaghetti squash with ground turkey, taco seasoning, salsa and cheese for a delicious, healthy and easy dinner.

I have been dying to share this recipe with you ever since I created it! It’s such a fun weeknight dinner idea that is packed with veggies and protein. If you need a new meal train idea, add this to your list! This is sure to be a favorite with kids and adults alike.

Bowl full of cheesy spaghetti squash taco bake topped with sour cream, tomatoes, jalapeños, green onions and cilantro.

Here’s What You Need

  • vegetables – spaghetti squash, yellow onion, garlic, fresh cilantro, jalapeño
  • ground turkey – you can also make this taco bake vegetarian by using ground vegetarian meat crumbles in place of turkey
  • black beans
  • salsa
  • seasonings – taco seasoning, tomato paste, chili powder, salt and pepper
  • shredded Mexican cheese
  • toppings – green onions, avocado and plain Greek yogurt or sour cream

Two bowls of spaghetti squash taco bake and a bowl of tortilla chips beside them.

Simple Weeknight Dinner

This recipe is really quick and easy, especially if you roast your spaghetti squash as part of your weekly meal prep! I highly recommend using my spaghetti squash roasting technique where you chop the squash into rings. It makes for spaghetti squash that’s perfectly cooked, but not watery.

Once your squash is roasted (or at least in the oven) you can start cooking up the other ingredients.

Heat oil in a large sauté pan and add the garlic and onion. Cook until onion has softened and the mixture is fragrant. Add the ground turkey and taco seasoning to the pan and cook until turkey is cooked through. Add in the black beans, salsa, cilantro, tomato paste, jalapeño, chili powder, salt and pepper to the pan. Stir and cook until everything is well combined. Remove from heat.

Once the squash is done roasting, carefully remove the spaghetti strands from the peel and add the squash to the ground turkey mixture. Toss to combine and transfer to a baking dish. Top with cheese and bake for 15-20 minutes or until the mixture is warm throughout and the cheese is melted. Remove from the oven and serve.

Bowl of cheesy low carb spaghetti squash taco bake topped with veggies.

Serving Suggestions

For this taco bake I recommend topping it with fresh cilantro, green onions, tomatoes, avocado, sour cream/Greek yogurt and jalapeño slices if you like a little spice.

This is a definitely a full meal on its own, but you can’t go wrong pairing it with a simple side salad tossed in my tomatillo avocado dressing. You could also make some additional sides like black bean dip or healthy guacamole with chips or this avocado corn salad.

Wood spoon scooping a serving of cheesy spaghetti squash taco bake out of a casserole dish.

More Mexican Inspired Dinners You Might Enjoy:

Spaghetti Squash Taco Bake in a casserole dish baked with cheese on top and topped with cilantro, tomatoes and jalapeños.

If you make this spaghetti squash taco bake, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers!

Print
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Bowl of cheesy low carb spaghetti squash taco bake topped with veggies.

Spaghetti Squash Taco Bake


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

This spaghetti squash taco bake combines low-carb spaghetti squash with ground turkey, taco seasoning, salsa and cheese for a delicious, healthy and easy dinner.


Ingredients

  • 1 spaghetti squash, roasted
  • 1 Tablespoon olive oil
  • ½ yellow onion, chopped 
  • 2 cloves garlic, minced 
  • 1 pound ground turkey
  • 2 Tablespoons taco seasoning
  • 1 cup black beans, drained and rinsed
  • ¼ cup salsa
  • ¼ cup fresh chopped cilantro + more for garnish
  • 2 Tablespoons tomato paste
  • 1 Tablespoon chopped jalapeño + more for garnish
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • ¼ teaspoon sea salt
  • 1 cup shredded Mexican cheese
  • Toppings: green onions, avocado, plain Greek yogurt/sour cream, cilantro, jalapeño

Instructions

  1. Roast spaghetti squash. (Instructions for how to cook spaghetti squash can be found here.)
  2. While squash is roasting, heat oil in a large sauté pan over medium heat. Add onion and garlic and cook until fragrant, about 4-5 minutes.  Add ground turkey and taco seasoning to the pan and cook, breaking meat apart with your spatula. Once turkey is cooked through and no longer pink, add black beans, salsa, cilantro, tomato paste, jalapeño, chili powder, pepper and sea salt to the pan. Stir until combined. Remove from heat and set aside. 
  3. One squash is roasted and cool enough to touch, remove spaghetti strands from the peel and add the squash to the pan with ground turkey mixture. Toss to combine then transfer to a 8×8 or 9×9 square baking dish. Sprinkle cheese on top.
  4. Bake in the oven for 15-20 minutes at 375°F, or until spaghetti squash bake is warm throughout and cheese is melted.
  5. Serve topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado and/or sour cream.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/4 of recipe without toppings
  • Calories: 415
  • Sugar: 8g
  • Sodium: 553mg
  • Fat: 22g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 31g

Keywords: spaghetti squash taco bake

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Recipe rating

    110 comments
    1. Caitlyn
      April 12, 2021 AT 1:48 pm

      So delicious and easy!! Thank you!

      1. Brittany Mullins
        April 12, 2021 AT 5:27 pm

        So glad you loved this recipe, Caitlyn. Thanks for the review. I so appreciate it!

    2. Eden
      March 26, 2021 AT 7:36 pm

      I want to make this tomorrow but plan to double the recipe in advance. If I double it, do leftovers hold well?? Also, do you then recommend upping to a 9×13 dish? Is there anything else you recommend if increasing the serving amount? Looking to make this new last two nights for 3 people.

      1. Brittany Mullins
        March 26, 2021 AT 8:42 pm

        Hi Eden! I haven’t tried it with doubling the recipe, but I think you’re spot on. I would a 9×13 pan. And yes, it should hold fine for 1-2 nights!

    3. Kate
      March 24, 2021 AT 11:04 am

      This recipe is so amazing! My boyfriend has shared it with all his friends/coworkers (something he never does!). Can’t wait to try more of your recipes!

      1. Brittany Mullins
        March 25, 2021 AT 12:48 am

        Yay!! So glad this recipe was a hit. Thanks for the review, Kate. I so appreciate it!

    4. Stacey
      March 20, 2021 AT 12:51 pm

      Stumbled across this recipe as I had ground turkey and spaghetti squash in the refrigerator and needed some inspiration. This was insanely delicious!!! My family loved it, and my husband wants this on our regular rotation! Brittany, I cannot wait to try more of your dishes!

      1. Brittany Mullins
        March 22, 2021 AT 3:02 pm

        Yay!! So glad this dish was a hit. Thanks for the review, Stacey. I so appreciate it.

    5. Chelsea
      March 8, 2021 AT 6:59 pm

      So good! Will definitely be adding this as a regular dish

      1. Brittany Mullins
        March 8, 2021 AT 11:42 pm

        Yay!! So glad you loved this recipe. Thanks for the review. I really appreciate it!

    6. Karissa
      March 1, 2021 AT 5:49 pm

      This is so fantastic! I think it may even trump tacos for me! My kids are it without any hesitation. It was simple to make and so yummy!

      1. Brittany Mullins
        March 1, 2021 AT 8:37 pm

        Ahh yay!! That makes me so happy to hear. So glad this recipe was a hit with your kiddos too! Thanks for the review. I so appreciate it!

    7. Andrea
      February 17, 2021 AT 5:21 pm

      This was so delicious. It has almost a sweet flavor too it. Super easy and super fresh! Love having the spaghetti squash in it! I will definitely be making this on a regular!

      1. Brittany Mullins
        February 18, 2021 AT 2:10 pm

        Woo!! So glad you loved this recipe, Andrea. Thanks for making it and for coming back to leave a review. I so appreciate it!

    8. Brenda D
      February 14, 2021 AT 6:48 pm

      Oh my goodness! I got his recipe link on Noom from a friend in my group… it is unbelievably good! My tastebuds and tummy are doing cartwheels, and the smell of that browned cheese…. I have pinned it, shared it on Facebook, and sent the link by email to so many people. I made it just as the recipe said (may have used more spaghetti squash) with no tweaking, and it is perfect!!Thank you!

      1. Brittany Mullins
        February 14, 2021 AT 7:08 pm

        So glad you loved this taco bake, Brenda! Thanks for making it and for coming back to leave a review. I so appreciate it!

    9. Jennifer
      January 25, 2021 AT 6:39 pm

      This was great! Just curious, do you know how many WW points it would be? Thanks for sharing the recipe.

      1. Brittany Mullins
        January 26, 2021 AT 12:45 pm

        Hey Jennifer – So glad you loved this recipe! Thanks for coming back to leave a review, I appreciate it! I am not sure how many WW points this recipe would be.

    10. Nora
      January 16, 2021 AT 1:24 pm

      I don’t normally come back to comment on recipes, but for this one, I’ll make an exception– WOW!! SO GOOD. Will definitely be putting this one into the rotation. I ended up using a 3 lb squash and a full 15 oz can of black beans. Going to try a smaller squash (2-2.5 lb) next time. Also going to experiment with adding a can of tomatoes + green chilis (drained). Absolutely Delicious!!

      1. Brittany Mullins
        January 17, 2021 AT 7:48 pm

        Woo!! That makes me so happy to hear, Nora. I’m so glad you loved this recipe. Thanks for coming back to leave a review. I really appreciate it!

    11. Molly Thorn
      January 12, 2021 AT 6:31 pm

      Soo good!!!!!! My husband and I ate almost the whole thing in one night and I shared the recipe with family RIGHT away.
      Thank you!!

      1. Brittany Mullins
        January 13, 2021 AT 2:30 pm

        Woo!! So glad this recipe was a hit with your family. Thanks for coming back to leave a review. I so appreciate it. 🙂

    12. Nicole
      January 8, 2021 AT 11:17 pm

      Followed this recipe exactly but used my instapot for the spaghetti squash. It’s super yummy!

      1. Brittany Mullins
        January 10, 2021 AT 11:57 pm

        So glad this recipe was a hit! Thanks for coming back to leave a review. I appreciate it. 🙂

    13. Jen
      January 7, 2021 AT 12:47 pm

      Delicious! Thank you for sharing your recipe! Even my picky kids ate it! Win Win!

      1. Brittany Mullins
        January 7, 2021 AT 4:10 pm

        Oh yay!! I’m so glad this recipe was a hit with the kiddos! Thanks for coming back to leave a review. I so appreciate it.

    14. Stephanie
      January 5, 2021 AT 8:38 pm

      This dish is so delicious! It has become a staple in our house.

      1. Brittany Mullins
        January 5, 2021 AT 9:39 pm

        I’m so glad you’ve been loving this recipe!! Thanks for the review. 🙂

    15. Kristin
      November 24, 2020 AT 9:44 pm

      Wow this is delicious! Definitely adding this recipe to our rotation of go-tos!

      1. Brittany Mullins
        November 25, 2020 AT 3:37 pm

        Yay!! So pumped to hear this recipe was a hit!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it 🙂

    16. Rosie
      November 21, 2020 AT 7:11 pm

      I have to say, I was a sceptic of the ingredients, especially since I’m not a big fan of taco anything. But lately trying lots of low carb options for my husband.
      Anyways, it was absolutely delicious! I think the spaghetti squash really did it for this dish! Thanks for this great recipe!

      1. Laura Gonzalez
        December 5, 2020 AT 3:09 pm

        I was super intimidated by spaghetti squash, however I saw your IG post on how to cut into rings and I jumped right in with this recipe. Is by far one of our faves

        1. Brittany Mullins
          December 8, 2020 AT 1:19 am

          Woo! This makes me so happy to hear, Laura. Thank you for coming back to leave a comment and star rating. I really appreciate it!

      2. Brittany Mullins
        November 23, 2020 AT 10:59 pm

        Oh yay!! I’m so glad you enjoyed this dish, Rosie. Thanks for giving it a try and for coming back to leave a review. I really appreciate it. 🙂

    17. Jen
      November 11, 2020 AT 2:12 pm

      Thank you for this amazing recipe! I prepped the spaghetti squash this morning – cutting the rings was tough, but I did love how it turned out. I just prepped the beef portion on the stovetop and as I mixed in the spaghetti squash, I couldn’t help but sneak a taste – it is delicious! I love the flavor, and I’m thrilled to find a recipe that includes spaghetti squash with fun flavors of onion, garlic, and jalapeno. Thank you!

      1. Brittany Mullins
        November 11, 2020 AT 8:04 pm

        So glad this dish was a hit, Jen!! Thanks for making it and for coming back to leave a comment + review. I so appreciate it. 🙂

    18. Rafaela
      November 7, 2020 AT 8:39 am

      Prepared this last night and it was delicious. Super easy and healthy recipe.
      I am a new Mom and I don’t have a lot of time to spend in the kitchen. I will be making this it again. Thank you!

      1. Brittany Mullins
        November 7, 2020 AT 7:51 pm

        Woo!! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. 🙂

    19. Rochelle
      November 1, 2020 AT 6:05 pm

      Delicious!!

    20. Jenna
      October 30, 2020 AT 11:29 pm

      This was incredible! Extremely easy, quick, and so flavorful! This is a new staple in our home! Thank you so much.

    21. Amy Elkaliouby
      October 27, 2020 AT 2:30 pm

      This was so simple to prepare! All fresh, wholesome ingredients and it’s my favorite kind of recipe that you can prepare in advance and then back later on. Amazing flavor, highly recommend.

      1. Brittany Mullins
        October 27, 2020 AT 4:20 pm

        Ahh yay!! So glad this recipe was a hit, Amy. Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    22. McBride Rose
      October 12, 2020 AT 3:22 pm

      OMG…this is a new fav for cold rainy days. Easy to prepare and so tasty. I had to sub hamburger for the turkey and homemade Mexican pinto beans for the black beans. My neighbor loved it too! Thanks for a great recipe!

      1. Brittany Mullins
        October 12, 2020 AT 10:51 pm

        Ahh yay!! So glad this recipe was a hit. Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    23. Kristin Waltz
      October 1, 2020 AT 5:22 pm

      I have made this multiple times and it’s SO DELICIOUS! My dad actually had surgery on his tongue- so it’s hard for him to eat certain foods (mainly vegetables) but this dish allows him to get so many veggies/protein in! Every time I come home he asks me to make it. Love love love it!

    24. Susan
      September 30, 2020 AT 1:56 pm

      I’m making this weekend, looks delicious!!! Thank you for this recipe 😋
      Will leftovers keep in the fridge for a couple days without getting soggy?
      Can’t wait to try!!

      1. Brittany Mullins
        September 30, 2020 AT 5:27 pm

        Hey Susan – Yes, the leftovers should be just fine in the fridge for a few days. 🙂 Can’t wait to hear what you think of this!

        1. Susan
          October 4, 2020 AT 4:06 pm

          Made it so yummy!! 😋 Thank you for the recipe!!! Delicious!!

          1. Brittany Mullins
            October 4, 2020 AT 7:43 pm

            Yay!! You’re so welcome. I’m glad it was a hit, Susan. 🙂

    25. Megan chauhan
      September 29, 2020 AT 11:18 pm

      I made this tonight and it was so good! This just made my weekly menu short list! DELICIOUS!

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