Spaghetti Squash Taco Bake

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”.

Spaghetti Squash Taco Bake

3.50 from 4 votes

All the taco fixings layered with spaghetti squash for a delicious baked dinner dish.

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Prep Time 1 hour hr

Cook Time 10 minutes mins

Course: Dinner

Cuisine: Southwestern

Ingredients Equipment Method Notes

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)

Equipment

• 8 x 8 baking dish

Method

 

Spaghetti Squash

1. Preheat oven to 400*.
2. Cut spaghetti squash and scoop out seeds. Season with Salt and place face down on baking sheet. 
3. Bake 45 minutes to 1 hour at 400* depending on size.

Taco Filling: prep while Spaghetti Squash bakes

1. Preheat a heavy bottom skillet on medium high heat.
2. Pour oil into pan and then add beef. Break up beef with a spatula and brown meat 3-4 minutes.
3. 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.
4. Transfer browned meat to a plate and turn the heat down to medium on your skillet.
5. 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:

1. When squash is done remove from oven and use fork to scrape across the short side of each half to shred into long strands. 
2. 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.
3. Repeat layering all ingredients again (squash -> corn/beans -> beef -> cheese).
4. 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.
5. Serve with lime wedge, avocado slices, salsa and a sprinkle of cilantro (optional).

Notes

If you hate cilantro, leave it out! You can substitute chopped green onions for a little kick of fresh herb flavor. 

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!