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Spaghetti Squash Beef Taco Bake

Spaghetti Squash Taco Bake

All the taco fixings layered with spaghetti squash for a delicious baked dinner dish.
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Prep Time: 1 hour
Cook Time: 10 minutes
Course: Dinner
Cuisine: Southwestern
Keyword: casserole, cheese, ground beef, spaghetti squash, taco, weeknight meals
Servings: 0 people

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

If you hate cilantro, leave it out! You can substitute chopped green onions for a little kick of fresh herb flavor. 
Tried this recipe?Mention @Katyscookin or tag #katyscookin!