Spaghetti Squash Taco Bake

This spaghetti squash taco bake combines low-carb spaghetti squash with ground turkey, taco seasoning, salsa and cheese for a delicious, healthy and easy dinner.

I have been dying to share this recipe with you ever since I created it! It’s such a fun weeknight dinner idea that is packed with veggies and protein. If you need a new meal train idea, add this to your list! This is sure to be a favorite with kids and adults alike.

Bowl full of cheesy spaghetti squash taco bake topped with sour cream, tomatoes, jalapeños, green onions and cilantro.

Here’s What You Need

  • vegetables – spaghetti squash, yellow onion, garlic, fresh cilantro, jalapeño
  • ground turkey – you can also make this taco bake vegetarian by using ground vegetarian meat crumbles in place of turkey
  • black beans
  • salsa
  • seasonings – taco seasoning, tomato paste, chili powder, salt and pepper
  • shredded Mexican cheese
  • toppings – green onions, avocado and plain Greek yogurt or sour cream
Two bowls of spaghetti squash taco bake and a bowl of tortilla chips beside them.

Simple Weeknight Dinner

This recipe is really quick and easy, especially if you roast your spaghetti squash as part of your weekly meal prep! I highly recommend using my spaghetti squash roasting technique where you chop the squash into rings. It makes for spaghetti squash that’s perfectly cooked, but not watery.

Once your squash is roasted (or at least in the oven) you can start cooking up the other ingredients.

Heat oil in a large sauté pan and add the garlic and onion. Cook until onion has softened and the mixture is fragrant. Add the ground turkey and taco seasoning to the pan and cook until turkey is cooked through. Add in the black beans, salsa, cilantro, tomato paste, jalapeño, chili powder, salt and pepper to the pan. Stir and cook until everything is well combined. Remove from heat.

Once the squash is done roasting, carefully remove the spaghetti strands from the peel and add the squash to the ground turkey mixture. Toss to combine and transfer to a baking dish. Top with cheese and bake for 15-20 minutes or until the mixture is warm throughout and the cheese is melted. Remove from the oven and serve.

Bowl of cheesy low carb spaghetti squash taco bake topped with veggies.

Serving Suggestions

For this taco bake I recommend topping it with fresh cilantro, green onions, tomatoes, avocado, sour cream/Greek yogurt and jalapeño slices if you like a little spice.

This is a definitely a full meal on its own, but you can’t go wrong pairing it with a simple side salad tossed in my tomatillo avocado dressing. You could also make some additional sides like black bean dip or healthy guacamole with chips or this avocado corn salad.

Wood spoon scooping a serving of cheesy spaghetti squash taco bake out of a casserole dish.

More Mexican Inspired Dinners You Might Enjoy

Spaghetti Squash Taco Bake in a casserole dish baked with cheese on top and topped with cilantro, tomatoes and jalapeños.

More Spaghetti Squash Recipes

Spaghetti Squash Taco Bake

4 from 152 votes
This spaghetti squash taco bake combines low-carb spaghetti squash with ground turkey, taco seasoning, salsa and cheese for a delicious, healthy and easy dinner.
Bowl of cheesy low carb spaghetti squash taco bake topped with veggies.
Print RecipePin Recipe
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Servings 4

Ingredients

  • 1spaghetti squash, roasted
  • 1Tablespoonolive oil
  • ½yellow onion, chopped
  • 2clovesgarlic, minced
  • 1poundground turkey
  • 2Tablespoonstaco seasoning
  • 1cupblack beans, drained and rinsed
  • ¼cupsalsa
  • ¼cupfresh chopped cilantro + more for garnish
  • 2Tablespoonstomato paste
  • 1Tablespoonchopped jalapeño + more for garnish
  • ½teaspoonchili powder
  • ¼teaspoonpepper
  • ¼teaspoonsea salt
  • 1cupshredded Mexican cheese
  • Toppings: green onions, avocado, plain Greek yogurt/sour cream, cilantro, jalapeño

Instructions
 

  • Roast spaghetti squash. (Instructions for how to cook spaghetti squash can be found here.)
  • While squash is roasting, heat oil in a large sauté pan over medium heat. Add onion and garlic and cook until fragrant, about 4-5 minutes.  Add ground turkey and taco seasoning to the pan and cook, breaking meat apart with your spatula. Once turkey is cooked through and no longer pink, add black beans, salsa, cilantro, tomato paste, jalapeño, chili powder, pepper and sea salt to the pan. Stir until combined. Remove from heat and set aside. 
  • One squash is roasted and cool enough to touch, remove spaghetti strands from the peel and add the squash to the pan with ground turkey mixture. Toss to combine then transfer to a 8×8 or 9×9 square baking dish. Sprinkle cheese on top.
  • Bake in the oven for 15-20 minutes at 375°F, or until spaghetti squash bake is warm throughout and cheese is melted.
  • Serve topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado and/or sour cream.

Video

Nutrition

Serving: 1/4 of recipe without toppingsCalories: 415kcalCarbohydrates: 26gProtein: 31gFat: 22gSodium: 553mgFiber: 7gSugar: 8g
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: spaghetti squash taco bake
Web Story: https://atrivialmindatwork.com/web-stories/spaghetti-squash-taco-bake/

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    147 comments
    1. Jessica
      August 10, 2022 AT 1:53 pm

      5 stars
      I used rice & beans instead of turkey and I added chopped zucchini. It was freaking delicious! I will make it again.

      Reply
      1. Brittany Mullins
        August 10, 2022 AT 2:16 pm

        Love that idea! So glad you enjoyed this recipe, Jessica. Thanks for making it and for coming back to leave a review. I appreciate it!

        Reply
    2. Gina Della Rocca
      June 19, 2022 AT 6:34 pm

      5 stars
      Another delicious recipe! Such a great use of spaghetti squash! Added some leftover cauliflower cilantro rice as a layer and fajita peppers and onions (from your sheet pan fajita recipe) so tasty!!! Will totally make again!

      Reply
    3. Dyann
      April 3, 2022 AT 3:37 pm

      5 stars
      Delicious, flavorful, I am keeping this recipe in my favorites.

      Reply
      1. Brittany Mullins
        April 4, 2022 AT 9:04 am

        Yay! I’m so glad to hear that, Dyann. Thank you for coming back to leave a review and star rating, I appreciate it so much 🙂

        Reply
    4. Tracey
      March 21, 2022 AT 8:34 pm

      5 stars
      Wow sooooo good and filling! Thank you!!

      Reply
      1. Brittany Mullins
        March 22, 2022 AT 8:06 am

        Yay! So happy to hear that, Tracey! Thank you for leaving a review and star rating, I appreciate it so much.

        Reply
    5. Kelli
      February 27, 2022 AT 3:09 pm

      5 stars
      This is SO good!! I make this for my weekly lunches at least once a month. It’s so good that I don’t mind eating it every day for a week! I’ve passed the recipe on to many who love it just as much!

      Reply
      1. Brittany Mullins
        February 28, 2022 AT 8:58 am

        Woo! I am SO happy to hear that, Kelli! Thanks for sharing my recipes with your friends, I appreciate it so much.

        Reply
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