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

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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    12 comments
  1. 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.

  2. 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!

  3. 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!

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

  5. 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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