Spaghetti Squash Taco Bake
Spaghetti Squash Taco Bake is a deliciously inventive dish that marries the comforting texture of roasted spaghetti squash with the bold flavors of classic tacos. This colorful, hearty meal is perfect for family dinners or cozy gatherings, offering a healthy alternative to traditional pasta without sacrificing taste. Easy to prepare and customizable, it’s sure to become a favorite on your dining table!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb ground turkey or lean beef
- 2 tbsp taco seasoning
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers, diced
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Preheat your oven to 400°F (200°C) and spray a large baking dish with nonstick spray.
- Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down in the baking dish with an inch of water.
- In a skillet over medium heat, brown the ground turkey or beef for 6-8 minutes. Drain fat and stir in taco seasoning, black beans, corn, and bell peppers.
- Roast the squash for 30-40 minutes until tender. Cool slightly before using a fork to scrape out strands.
- Mix squash strands with the meat mixture, spoon back into the squash halves, top with shredded cheese, and bake for an additional 10-15 minutes until cheese melts.
Nutrition
- Serving Size: Approximately 300g
- Calories: 415
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 85mg