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.
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
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.
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 spaghetti squash taco bake combines low-carb spaghetti squash with ground turkey, taco seasoning, salsa and cheese for a delicious, healthy and easy dinner.
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 toppingsCalories: 415kcalCarbohydrates: 26gProtein: 31gFat: 22gSodium: 553mgFiber: 7gSugar: 8g
We just love this recipe! It satisfies my whole family. We use frozen spaghetti squash interchangeably with home roasted and it’s great either way, depending on store availability and prep time.
Ah! This is amazing, I am excited to hear that this recipe is a hit for you and your family, Zoe. Thank you so much for sharing your review + star rating, I really appreciate it!
Another delicious recipe! Such a great use of spaghetti squash! Added some leftover cauliflower cilantro rice as a layer and fajita peppers and onions (from your sheet pan fajita recipe) so tasty!!! Will totally make again!
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We just love this recipe! It satisfies my whole family. We use frozen spaghetti squash interchangeably with home roasted and it’s great either way, depending on store availability and prep time.
Ah! This is amazing, I am excited to hear that this recipe is a hit for you and your family, Zoe. Thank you so much for sharing your review + star rating, I really appreciate it!
I used rice & beans instead of turkey and I added chopped zucchini. It was freaking delicious! I will make it again.
Love that idea! So glad you enjoyed this recipe, Jessica. Thanks for making it and for coming back to leave a review. I appreciate it!
Another delicious recipe! Such a great use of spaghetti squash! Added some leftover cauliflower cilantro rice as a layer and fajita peppers and onions (from your sheet pan fajita recipe) so tasty!!! Will totally make again!
Delicious, flavorful, I am keeping this recipe in my favorites.
Yay! I’m so glad to hear that, Dyann. Thank you for coming back to leave a review and star rating, I appreciate it so much 🙂
Wow sooooo good and filling! Thank you!!
Yay! So happy to hear that, Tracey! Thank you for leaving a review and star rating, I appreciate it so much.