If you love tacos like we do in our house but want a healthier option this spaghetti squash taco bake is perfect! This recipe comes together easily and is a great weeknight meal that re-heats really well for lunch the next day.
This dish uses mainly ingredients I always have on hand in my pantry and freezer like canned black beans and fire roasted tomatoes, Trader Joes roasted corn that I love and always have in my freezer and shredded cheese. Spaghetti squash is a veggie that stays fresh for a long time so I always pick one up when I am grocery shopping since it goes so well with a variety of pantry staples.
It is a great twist on spaghetti squash that I think you will love!
Tip: If you do not eat red meat or want a lower fat option you can sub ground turkey or ground chicken for the beef.
Tip: You can layer the ingredients inside the spaghetti squash halves instead of an 8×8 pan and bake them just the same for a fun way to serve this dish. You will likely have leftover filling and squash. I like to make individual servings of the dish in glass containers with the leftovers for quick and easy lunch “bowl”.
Equipment
- 8 x 8 baking dish
Ingredients
- 1 large spaghetti squash
- 1 lb ground beef (I like 90/10 grass fed)
- 1/4 cup white onion chopped
- 2 cloves garlic minced
- 1 1/2 cups roasted corn kernels cut off cob (or sub drained canned corn)
- 14 oz fire roasted tomatoes (1 can)
- 15 oz black beans drained and rinsed (1 can)
- 1 1/2 cups shredded cheese pepper jack or mexican blend
- 1 tbsp olive oil
- 2 tbsp cilantro chopped
- 2 tbsp taco seasoning
- salt and pepper to taste
- 1 avocado diced for garnish
- 1 lime cut in wedges for garnish
- salsa serve on the side (I love Mateo's brand)
Instructions
Spaghetti Squash
- Preheat oven to 400*.
- Cut spaghetti squash and scoop out seeds. Season with Salt and place face down on baking sheet.
- Bake 45 minutes to 1 hour at 400* depending on size.
Taco Filling: prep while Spaghetti Squash bakes
- Preheat a heavy bottom skillet on medium high heat.
- Pour oil into pan and then add beef. Break up beef with a spatula and brown meat 3-4 minutes.
- When beef is about half way through cooking add taco seasoning, onion, garlic, salt and pepper. Continue browning meat until cooked through, 4-5 minutes.
- Transfer browned meat to a plate and turn the heat down to medium on your skillet.
- Add in beans, roasted tomatoes, corn, S&P to taste to the pan and sauté until liquid from the tomatoes cooks off (6-8 min) then turn off the heat.
Assembling the taco bake:
- When squash is done remove from oven and use fork to scrape across the short side of each half to shred into long strands.
- Scoop one half of squash into your 8 x 8 baking dish, followed by an even layer of half the bean and corn mix, followed by half of the browned beef taco meat, followed by half of the shredded cheese.
- Repeat layering all ingredients again (squash -> corn/beans -> beef -> cheese).
- Sprinkle cilantro (optional) over the top of the cheese and place the baking dish back in your pre-heated 400* oven for 8-10 minutes.
- Serve with lime wedge, avocado slices, salsa and a sprinkle of cilantro (optional).
Notes
I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make this Spaghetti Squash Taco Bake! Thanks for stopping by!
Leave a Reply