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 absolutely delicious! My daughter is so picky and absolutely loved it! Definitely making again.
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!
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.
Ahh yay! That makes me so happy to hear, Kel!! I have a Cuisinart food processor and love it
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
So glad you enjoyed this recipe, Katherine. Thanks for tying it and for the review. I so appreciate it!
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 🙂
So delicious and easy!! Thank you!
So glad you loved this recipe, Caitlyn. Thanks for the review. I so appreciate it!
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.
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!
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!
Yay!! So glad this recipe was a hit. Thanks for the review, Kate. I so appreciate it!
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!
Yay!! So glad this dish was a hit. Thanks for the review, Stacey. I so appreciate it.
So good! Will definitely be adding this as a regular dish
Yay!! So glad you loved this recipe. Thanks for the review. I really appreciate it!
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!
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!