Spaghetti Squash Taco Bake
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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.
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
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 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.
More Mexican Inspired Dinners You Might Enjoy
- Slow Cooker Cheesy Mexican Quinoa Casserole
- Mexican Sweet Potato Chicken Soup
- Healthy Chicken Enchiladas
- Deconstructed Guacamole Salad
- Tofu Sofritas
- Vegan Burrito Bowl
More Spaghetti Squash Recipes
- 21 Spaghetti Squash Recipes
- Creamy Walnut Pasta Sauce
- Spaghetti Squash Baked Feta Pasta
- Spaghetti Squash Tuna Noodle Casserole Boats
- Spaghetti Squash Pizza Crust
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Spaghetti Squash Taco Bake
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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!
Woo!! So glad you loved this recipe, Andrea. Thanks for making it and for coming back to leave a review. I so appreciate it!
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!
So glad you loved this taco bake, Brenda! Thanks for making it and for coming back to leave a review. I so appreciate it!
This was great! Just curious, do you know how many WW points it would be? Thanks for sharing the recipe.
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.
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!!
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!
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!!
Woo!! So glad this recipe was a hit with your family. Thanks for coming back to leave a review. I so appreciate it. 🙂
Followed this recipe exactly but used my instapot for the spaghetti squash. It’s super yummy!
So glad this recipe was a hit! Thanks for coming back to leave a review. I appreciate it. 🙂
Delicious! Thank you for sharing your recipe! Even my picky kids ate it! Win Win!
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.
This dish is so delicious! It has become a staple in our house.
I’m so glad you’ve been loving this recipe!! Thanks for the review. 🙂
Wow this is delicious! Definitely adding this recipe to our rotation of go-tos!
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 🙂
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!
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. 🙂
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
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!