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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    68 comments
  1. 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!

  2. 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!

  3. 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!!

  4. I never make “casseroles” but have been bored of eating the usual grilled chicken and veggies. Let me just say this recipe is definitely going into the regular rotation! so delicious and very filling for a no guilt dinner!

  5. Wow wow wow! I NEVER leave reviews on blogs but HAD TO take the time with this one.

    I grew spaghetti squash in our garden this year. My husband doesn’t “love it” but will tolerate. I like the nutritional value and the mild taste. I have been on the hunt for a recipe that would convince us to grow it again next year (it takes up SO MUCH SPACE) and this is the recipe!! So good. We made it for dinner and now have plans to make it next week for our pre prepped lunches. Thank you!! This is my first recipe from this site…I am looking forward to exploring more!

  6. Love this recipe! My boyfriend is on a special diet right now and can’t try any, would this recipe freeze well in an airtight container?

  7. This recipe was so fun to make and SO good. You can’t even tell it’s healthy because it’s so stinkin good!!

  8. Made this last night and it was absolutely delicious! Thank you for the recipe! Will definitely be making this again and again…

  9. More delicious than I could have ever imagined! Definitely saving this and making again in the very near future. Thank you for this deliciousness!

  10. This recipe is excellent. I had to microwave the spaghetti squash for a few minutes in order to cut it (a tip you suggested) and it worked great. This was a hit, everyone loved it and I will definitely make this again!

  11. I made this tonight for dinner & it was so easy and so fun! i was very surprised! What a healthy treat! You know I love it when I leave a review, I don’t ever do but this is a must have staple recipe!

  12. Another great recipe! I can’t wait to make this again and again with different ingredients subbed in. Came together quickly and easily-just what we needed for a weeknight meal.

    • Woo-hoo!! That makes me so happy to hear, Becky. I’m so glad this recipe was a hit. 🙂 Thanks for making it and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it.

  13. Thank you for the recipe. I had to improvise because I didn’t have some of the ingredients, and I made it a little milder. However, the concept of this dish is so yummy! And it is toddler approved. I used grass fed ground beef (instead of ground turkey), a green tomatillo salsa from our local store (heb), corn (instead of beans). This was an instant hit! Garnished with some Salvadoran cream and avocado. Thank you for the inspiration.

    • You’re so welcome, Mariana! I’m so glad this dish was a hit. Thanks for trying it and for sharing the subs you made. It’s super helpful for other readers, so I appreciate it. 🙂

  14. I made this last night with some vegan subs! Here’s what I did …

    Found a recipe for tempeh taco “meat” which called for using a box grater to a ground meat like texture. This method was a game changer and totally worked! I followed the rest of that recipe for cooking and seasoning.

    I proceeded accordingly with the rest of the EBF original recipe until the end when I omitted the cheese and poured about 1/4 cup of salsa over the top of the casserole for it’s final 15 minute bake in the oven.

    The final product was super tasty! Will definitely make again with my vegan subs 🙂

  15. Oh my goodness – so delicious! And thank you for the easy method to roast spaghetti squash! My husband even thought this was a really good dish. Next potluck I go to…this will be this dish!

  16. This may be my favorite meal overall right now. We’ve done this a couple times and the leftovers haven’t lasted a day. It’s SO GOOD. The cheese really makes it. We top with pico and guac!

  17. This dish turned out amazing! I served it to two unsuspecting not-so-healthy eaters and they were shocked when I told them the ingredients. I also added a diced bell pepper in with the turkey and beans for just one more vegetable. Can’t wait to make this again!

    • Yay!! So glad this taco bake was a hit! Thanks for trying it and for taking the time to leave a comment and star rating. It’s super helpful to other readers, so I appreciate it. <3

  18. So delish! Left out the beans because of a picky husband but still so good and filling! Will be a regular on the menu for sure!

  19. Wow. This is good stuff. My 7and 9 year old gobbled this up. I served it with corn chips and a dollop of sour cream. This will for sure become a regular. Thank you!

  20. Awesome recipe! We use spaghetti squash and ground turkey often but never thought to use it this way. Changed it up a bit with salsa verde and mixed the squash, cheese and turkey sauce all together before baking. Link was shared by a friend.

  21. I just made this for dinner and it was EXCELLENT! I am not much one for following exact measurements, so I had a bit more squash than beans/meat, but it didn’t even matter. It was o good, and I am totally adding this to my rotation. I used Target’s pre-cooked turkey meatballs and just broke them up. Worked great! First EBF recipe I have tried after over a year of following. Thank you!

  22. Instant family favorite! Light but flavorful. Such a nice break from heavy rice or tortillas! We veganized it with Daiya cheese and pea protein meat and vegan sour cream but it was great. The next day it was great on top of my my salad and my kids used it as a dip for their chips. The recipe is a keeper!

    • Yay!! I’m so glad this recipe was a hit and good to know that it turned out well as a vegan dish. 🙂 Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers, so I appreciate it!

  23. This recipe was a hit! So yummy and easy to make. Had a hard time not going back for seconds!

  24. This recipe post was perfect timing to help utilize a lot of leftover spaghetti squash from dinner a few nights ago! Made this with a few tweaks to use up things in my fridge, but the general idea and recipe was followed and it was so good! Enjoyed a different way to use spaghetti squash. AND my husband loved it, which is always a plus. 🙂

    • Ahh I’m so glad, Katie!! So happy this recipe was a hit with you and your husband. Thanks for trying it and for coming back to leave a comment and star rating. It means the world to me. <3

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