Spaghetti Squash Taco Bake

4.4

162

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
4.40 from 171 votes

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.
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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Mexican
Keyword: spaghetti squash taco bake
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




162 Comments

  1. 5 stars
    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. 🙂

    1. 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

    1. Ahh that makes me so happy to hear, Rhianna! Thanks for giving this recipe a try and for coming back to leave a comment and star rating. It means the world to me. <3

    2. So excited to try this recipe! I was wondering what size of spaghetti squash I should use? Thanks!

  2. 5 stars
    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!

    1. 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!

  3. 5 stars
    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!

    1. Ahh yay! I’m so glad you enjoyed this recipe, Emily. Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it. <3

    2. 5 stars
      My family and I loved this recipe.
      I just need to know how to stop the spaghetti squash for getting so watery once it’s lcooking with the meat, etc
      Thank you❤

  4. 5 stars
    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.

    1. So glad you enjoyed this recipe, Robert!! Thanks for trying it and for coming back to leave a comment and star rating, I really appreciate it!

    1. Yay!! I’m so glad this recipe was a hit with your family, Beth. Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it. <3

    1. Yay!! That makes me so happy to hear, Kati. So glad you’re enjoying this recipe. Thanks for taking the time to leave a comment and star rating, I so appreciate it!

    1. You’re so welcome, Katie!! I’m so glad you enjoyed this recipe. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3

  5. 5 stars
    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!

    1. Yay!! So glad this recipe was a hit with your family, Sowana. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it!

  6. 5 stars
    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!

    1. Yay! So glad this dish was a hit, Kelly! Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3

  7. 5 stars
    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!

    1. 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

  8. 5 stars
    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!

    1. Yay!! I’m so glad you have been enjoying this recipe, Emily. Thanks for taking the time to come back to leave a comment + star rating. I really appreciate it. <3

  9. 5 stars
    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!

    1. Ahh I’m so glad this dish was a hit, Becky!! Thanks so much for making it and for coming back to leave a comment + star rating. I so appreciate it!

  10. 4 stars
    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 🙂

    1. Thanks so much for sharing these subs you made, Samantha!! It’s super helpful to other readers, so I appreciate it. 🙂 So glad you enjoyed the vegan version!

  11. 5 stars
    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.

    1. 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. 🙂

  12. 5 stars
    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.

    1. 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. 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!

    1. Ahh yay! That makes me so happy to hear, Alyssa. I’m so glad this recipe was a hit. Thanks for making it. 🙂

  14. 5 stars
    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!

    1. Ahh yay!! I’m so glad this recipe was a hit, Karly. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  15. 5 stars
    More delicious than I could have ever imagined! Definitely saving this and making again in the very near future. Thank you for this deliciousness!

    1. Ahh that makes me so happy to hear, Erica!! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  16. 5 stars
    Made this last night and it was absolutely delicious! Thank you for the recipe! Will definitely be making this again and again…

    1. Ahh yay! I’m so glad you loved this recipe, Sheri. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!

    1. Woot woot! So glad you’ve been loving this recipe, Kathleen. 🙂 Thanks for coming back to leave a comment + star rating. I so appreciate it!

  17. 5 stars
    This recipe was so fun to make and SO good. You can’t even tell it’s healthy because it’s so stinkin good!!

    1. Ahh yay! That makes me so happy to hear, Carly. I’m so glad this dish is a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it.

  18. 5 stars
    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?

    1. Hey Michaela – I haven’t tried freezing it, but I would imagine it would freeze just fine in an airtight container. 🙂

  19. 5 stars
    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!

  20. 5 stars
    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!

    1. Woot woot! So glad this recipe was a hit!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  21. 5 stars
    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. 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!

  22. 5 stars
    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!

  23. 5 stars
    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. 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. 🙂

  24. 5 stars
    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. 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. 🙂

  25. 5 stars
    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. Woo!! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. 🙂

  26. 5 stars
    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. 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. 🙂

  27. 5 stars
    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. 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. 🙂

    2. 5 stars
      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. 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!

    1. 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 🙂

    1. 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.

  28. 5 stars
    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. Woo!! So glad this recipe was a hit with your family. Thanks for coming back to leave a review. I so appreciate it. 🙂

  29. 5 stars
    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. 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!

    1. 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.

  30. 5 stars
    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. So glad you loved this taco bake, Brenda! Thanks for making it and for coming back to leave a review. I so appreciate it!

  31. 5 stars
    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. Woo!! So glad you loved this recipe, Andrea. Thanks for making it and for coming back to leave a review. I so appreciate it!

  32. 5 stars
    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. 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!

  33. 5 stars
    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!

  34. 5 stars
    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!

  35. 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. 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!

  36. Hi! I know the recipe says 4 servings- but is that going based off of cup sizes? 1 serving = 1 cup? I’m asking because I am counting my calories! Thanks 🙂

  37. 5 stars
    Excellent! I add about half a cup of orange juice to the mix as well and just double the recipe for 2lbs of skirt steak— everyone loves this recipe

    1. So glad you enjoyed this recipe, Katherine. Thanks for tying it and for the review. I so appreciate it!

  38. 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.

  39. 5 stars
    This was absolutely delicious! My daughter is so picky and absolutely loved it! Definitely making again.

    1. 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!

    1. 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!

  40. This is THE ONLY recipe my husband and I like with spaghetti squash. It is really so flavorful and hearty. Thank you!

    1. Yay!! So happy to hear you both have been enjoying this recipe, April. Thanks so much for coming back to leave a review. I really appreciate it!

  41. 4 stars
    I love this but it is too much for just my husband and me. Can I freeze it? If so should I bake it first?

    1. Hey Cindy – I would roast the spaghetti squash and prep the dish, but leave the cheese off and freeze. Then when you’re ready to reheat add the cheese and bake for 15-20 minutes as directed. 🙂

    1. So glad this recipe was a hit, Julie! Thanks for coming back to leave a review. I appreciate it so much!

  42. 5 stars
    Delicious and easy, but definitely makes more than 4 servings. We got close to 6 servings and had to use a 9×13 pan.

    1. I’m so glad this recipe worked out for you, Jamie! Thanks for sharing your feedback and coming back to leave a review. I appreciate it so much!

  43. 5 stars
    I made this for dinner last Wednesday and it was delicious! I’m pretty sure it’s my new favorite way to eat spaghetti squash! 🙂

    This was amazing! My husband raved about and asked me to make it again two days later 🙂

    1. Woo! I’m so glad to hear that, Imsen! Thanks for making it and coming back to leave a review. I really appreciate it!

  44. 5 stars
    This was amazing. I cooked the spaghetti squash in my instant pot while i cooked the meat sauce. I added some sliced black olives & taco sauce to the meat mixture. Otherwise followed the recipe.

    1. Yay! I’m so glad this recipe worked out for you, Teri. Making the spaghetti squash in your instant pot is a great idea! Thanks for leaving a review, it means the world to me.

  45. 5 stars
    Made this last week and had yummy leftovers for 3 days. Served with a side of roasted broccoli and cauliflower for a super filling and nutritious meal. I think it tasted even better on day 2!

    1. Woo! I’m so glad this recipe was a hit for you, Tamar! Thanks for leaving a review, I really appreciate it!!

  46. 5 stars
    This is SO good!! I make this for my weekly lunches at least once a month. It’s so good that I don’t mind eating it every day for a week! I’ve passed the recipe on to many who love it just as much!

    1. Woo! I am SO happy to hear that, Kelli! Thanks for sharing my recipes with your friends, I appreciate it so much.

    1. Yay! So happy to hear that, Tracey! Thank you for leaving a review and star rating, I appreciate it so much.

    1. 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 🙂

  47. 5 stars
    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!

  48. 5 stars
    I used rice & beans instead of turkey and I added chopped zucchini. It was freaking delicious! I will make it again.

    1. 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!

  49. 5 stars
    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.

    1. 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!

  50. 5 stars
    I have been making this recipe for over a year now. It absolutely delicious. I love spaghetti squash, but my husband and kids no so much. With all the wonderful ingredients, it’s a hit with my husband and kids. Everyone loves this recipe. They love the cauliflower nachos as well. Thanks for the recipe!!❤️

    1. Excellent! I am so glad to hear that this recipe is a hit for you and your family, Susan. Thank you so much for your review + star rating, it means so much to me!

  51. 5 stars
    love this recipe! has become a regular in my house. quick question- can this be frozen? it makes a pretty big batch and two of us have trouble finishing it sometimes. thanks!

    1. Yay! I am excited to Hera that you are loving this recipe, Jasmine. I haven’t tried freezing it, but I would imagine it would freeze just fine in an airtight container. Let me know how it turns out. Enjoy!

  52. 5 stars
    This recipe was amazing! I made it for the first time last night and just had leftovers for lunch today. It may even better the next day! The recipe was very easy to follow and I loved the additional spaghetti squash baking instructions, though it does take some muscle to cut! The only thing I changed is I added an entire packet of Old El Paso spicy taco seasoning mix instead of just just 2 tablespoons. I will definitely be making this again soon and even my picky husband said he’ll try it when I do! Thanks Brittany!!

    1. WOO! I am so glad you are both love this taco bake, Sierra. Thank you for coming back and sharing your review & star rating, I really appreciate it!

  53. 5 stars
    I made this for dinner last night and both my husband and I loved it. I cut the spaghetti squash in rings like you suggested and it was a workout because my knife is so dull, but I also liked the long strands. Thank you for sharing.

    1. YUM! SO glad you gave this recipe a try and the whole family loved it, Janda. Thank yo for your review & star rating, I truly appreciate it!

  54. 5 stars
    We LOVE this recipe in our household!! It’s printed and in our recipe box, and I come back to it time and time again. Rather than measuring, I use whole cans of black beans and tomato paste, a full yellow onion, and a whole package of reduced sodium taco seasoning (for convenience), and serve it with all of the garnishes (with plain, nonfat Greek yogurt instead of sour cream). I love how flavourful and healthy it is, and how it comes together so quickly (and reheats perfectly). Thank you for an amazing recipe!!!

    1. AMAZING! I am so happy to hear that this recipe is a family favorite and it has even made it into your family recipe box. ❤️ Thank you for coming back and sharing your review & star rating, I truly appreciate it!

  55. My family loved this with spaghetti squash but I needed something with a little leas prep time so I did it with cauliflower rice steamers and it was soooo delicious as well!! I also added some spinach so that I could get some iron in my husband without him knowing lol

    1. WOW! THis is such a great idea. I am so glad this turned out great for you, Jean and everyone loved it. Thanks so much for sharing your review & star rating, I really appreciate it!