Spaghetti Squash Taco Bake

Spaghetti Squash Taco BakeI saw a recipe a while back by Hungry Girl that was a Mexican casserole made with spaghetti squash. I read the recipe once and thought it sounded good, so I decided to make it. I love Mexican food, and I’m always game for a lightened up recipe. Well, the day I went to make it, I didn’t remember exactly what the recipe called for, and for whatever reason I didn’t care to look for it, so I just winged it. What turned out was outstanding, and I’ve made it several times since! I don’t know if this is what Hungry Girl initially intended, but this is how I’m doing it from now on!

Not only is this delicious, it’s packed full of vitamins and nutrients. It uses spaghetti squash instead of any pasta or rice, plus red pepper, corn, black beans, and sometimes I even throw in a chopped zucchini just to get extra vegetables in my toddler. Everyone in our house loves this! It makes a lot, so if you have a small family, you can eat it a couple more times leftover.

Spaghetti Squash Taco Bake

Heads up – you can alter the spice level in this dish with the type of salsa you use and the amount of taco seasoning. As it’s written, it’s pretty mild. I’d say it has a tiny bit of spice, but my husband would say it has none. If you like things very mild, use less taco seasoning. If you want it spicy, use hotter salsa and more taco seasoning (or add cayenne pepper). You could also add a jalapeno or two if you want to get crazy!

Spaghetti Squash Taco Bake

Spaghetti Squash Taco Bake


  • 1 spaghetti squash
  • 1 to 1.25 pound of ground turkey (or beef if you prefer)
  • 1 onion, diced
  • 1 red or green pepper, diced
  • 1 small zucchini, chopped (optional)
  • 1 cup of salsa
  • 1 cup of sour cream (I use lite)
  • 4 Tablespoons of taco seasoning, divided
  • 1 1/2 cups of frozen corn
  • 1 15 oz can black beans, drained and rinsed
  • 3 cups shredded Mexican “mix” or sharp cheddar cheese
  • 4 Tablespoons of fresh cilantro, chopped, divided (optional)


Preheat oven to 425 degrees.

Roast the spaghetti squash – Cut it in half lengthwise, scoop out the seeds, place cut side up on a cookie sheet lined with aluminum foil. Lightly coat the tops with extra virgin olive oil (I sprayed it with my Misto) and season with salt and pepper. Roast for one hour, turning squash halves over halfway through. When cooled slightly, scrape with a fork to form “strands.”

Turn oven down to 350 degrees when squash is done.

Heat a large nonstick skillet over medium high heat. Season the ground turkey with 2 Tablespoons of taco seasoning and brown until about halfway cooked through. Add onion and pepper and cook until turkey is cooked through and veggies are softened. Add 1/4 cup of water if it seems too dry.

In a medium bowl, combine salsa, sour cream, and 2 Tablespoons of taco seasoning.

In a (very) large bowl, combine squash, meat mixture, salsa mixture, half of the shredded cheese, the black beans, the corn, and 3 tablespoons of the cilantro. Stir to combine. Pour into a 9 x 13 pan and cover with remaining cheese. At this point, you can keep it in the refrigerator until you are ready to bake it.

Bake for 30-45 minutes until bubbly and cheese is melted. Top with remaining cilantro and serve.

Spaghetti Squash Taco BakeSpaghetti Squash Taco BakeSpaghetti Squash Taco BakeSpaghetti Squash Taco Bake


Spaghetti Squash Taco Bake

P.S. It’s extra great with guacamole!

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