Spaghetti Squash Taco Bake

GF LC

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.

More Spaghetti Squash Recipes

Spaghetti Squash Taco Bake

4 from 97 votes
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.
Bowl of cheesy low carb spaghetti squash taco bake topped with veggies.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

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
 

  • Roast spaghetti squash. (Instructions for how to cook spaghetti squash can be found here.)
  • 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. 
  • 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.
  • Bake in the oven for 15-20 minutes at 375°F, or until spaghetti squash bake is warm throughout and cheese is melted.
  • Serve topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado and/or sour cream.

Video

Nutrition

Serving: 1/4 of recipe without toppings Calories: 415kcal Carbohydrates: 26g Protein: 31g Fat: 22g Sodium: 553mg Fiber: 7g Sugar: 8g
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: spaghetti squash taco bake

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    123 comments
    1. Jill
      October 25, 2021 AT 7:35 am

      5 stars
      This was delicious and so easy to make. I will definitely make this again.

      1. Brittany Mullins
        October 25, 2021 AT 10:57 am

        Yay!! Thrilled to hear this, Jill. Thanks for the review. I really appreciate the feedback :).

    2. Jackie
      August 15, 2021 AT 12:07 pm

      5 stars
      This recipe was easy and tastes delicious!

      1. Brittany Mullins
        August 16, 2021 AT 10:45 am

        Woo! So pumped this recipe was a hit, Jackie! Thanks for the review 🙂

    3. Leslie
      August 13, 2021 AT 6:40 pm

      5 stars
      Not a complicated recipe and oh so o delicious! My husband and son say that this recipe is a keeper!

      1. Brittany Mullins
        August 16, 2021 AT 10:59 am

        Yay!! That’s so wonderful to hear, Leslie! I’m so glad your family has enjoyed this recipe. Thanks for the review and star rating. It means so much to me!

    4. Evelyn
      July 22, 2021 AT 8:47 pm

      5 stars
      This was absolutely delicious! My daughter is so picky and absolutely loved it! Definitely making again.

      1. Brittany Mullins
        July 23, 2021 AT 9:28 am

        Woo!! This makes me so happy to hear, Evelyn! I’m so glad this recipe was a hit. Thanks so much for the review. I really appreciate it!

    5. Kel
      June 19, 2021 AT 6:53 pm

      5 stars
      Thanks Brittany! I’m down 18 lbs thanks to a combo of your recipes, 2B, and eMeals! This meal is still my FAVORITE. Do you have a recommendation for an inexpensive yet efficient food processor? I have a Vitamix but I know it pulverizes everything.

Parchment paper lined with protein balls.

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