Spaghetti Squash Taco Bake
All the taco fixings layered with spaghetti squash for a delicious baked dinner dish.
casserole, cheese, ground beef, spaghetti squash, taco, weeknight meals
8 x 8 baking dish
(I like 90/10 grass fed)
roasted corn kernels
cut off cob (or sub drained canned corn)
fire roasted tomatoes
drained and rinsed (1 can)
pepper jack or mexican blend
salt and pepper
diced for garnish
cut in wedges for garnish
serve on the side (I love Mateo's brand)
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).
If you hate cilantro, leave it out! You can substitute chopped green onions for a little kick of fresh herb flavor.
Tried this recipe?