Spaghetti Squash Taco Bake

img_0574-1Serves 4-6


1 large spaghetti squash

1 lb grass fed ground beef (I like 90/10)

1/4C chopped white onion

2 garlic cloves, chopped

1 1/2C roasted corn cut off cob (or 1 can corn drained)

1 14oz can fire roasted tomatoes

1 can black beans, drained and rinsed

1 1/2C shredded cheese (Mexican or Pepper Jack)

1 T olive oil

2T chopped cilantro

2 T taco seasoning


Avocado for garnish

Lime wedges to garnish

Salsa to top


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.

While squash bakes: Preheat a heavy bottom skillet on medium high heat. Pour oil into pan and then add beef. Break up beef while browning. When beef is about half way through cooking add taco seasoning, onion, garlic, salt and pepper. Cook through and then move browned meat to a plate. Turn pan down to medium heat and add in beans, roasted tomatoes, corn, S&P to taste. Sauté until liquid from tomatoes cooks off (6-8 min). Turn off heat.

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 8 x 8 baking dish. Next top with layer of half the bean and corn mix. Follow with half the beef and then half the cheese. Repeat the layers (squash -> corn/beans -> beef -> cheese). Sprinkle top with cilantro and place back in 400* oven for 8-10 minutes.

Serve with lime wedge, avocado slices, salsa and a sprinkle of cilantro (if you like the stuff).