This taco casserole is bursting with flavor and full of veggies and lean protein, keeping you satisfied and happy all night long!
So how’s everyone’s New Year’s resolutions going? We are two and a half weeks into the year, and this is still such a pivotal time for following through with them. Studies say that habits take three weeks to form, which means we’re almost there! This year I committed to sticking to the 6 week long Tone it Up #LookForLove challenge, and so far it’s going awesome. Between that challenge and training for my half marathon I’m pretty sore, but the soreness is a great reminder to how much I’m pushing myself and how far I’ve come in just a couple of weeks. Another goal of mine was to eat lean, clean and green meals during the entire challenge. As much as I love healthy foods and coming up with delicious recipes, this has always been a struggle of mine! Chocolate and sweets are my biggest downfall. But so far I’ve done amazing (if I say so myself!). Besides a few slip ups here and there I’ve stuck to the meal plan and I’m feeling amazing. It’s so crazy how much better you feel when you fuel your body with the things it needs.
So, as a little inspiration for y’all to stick to eating healthy, I’m back with another one of my Light & Fresh meals… Spaghetti Squash Taco Casserole. It’s seriously SO good. My favorite part is the fact that you don’t even miss the cheese(the squash with cheese was for my hubby!) and tortillas, because it’s so full of flavor, textures and (of course) lots of veggies. This isn’t your typical casserole, guys. In fact, it is so much better! I made it all in less than 45 minutes AND we had about 2/3 of it left over, which is a major win for me! I’m all about quick dinners that make LOTS of leftovers! You betta believe I ate that casserole for lunch the next day.
I made my own taco seasoning following the recipe in my new favorite cookbook “Against all Grains” by Danielle Walker. You may have seen me raving about it on Instagram last week, and I’m not kidding guys… You NEED that cookbook in your life. She makes eating healthy so easy, and it doesn’t hurt that the cookbook is absolutely gorgeous. I could just flip through the pages all day…
Aaanywho, you can make your own seasoning, or use the store bought kind. Just make it doesn’t have a lot of salt/sodium in it, because that can add up fast in those little packages.
Another star ingredient in this recipe is mine and Isaac’s favorite salsa, Mateo’s Gormet Salsa. I stumbled upon it at Sprouts almost a year ago, and we’ve never looked back. It’s the best salsa we’ve ever had, and I can’t imagine buying a different brand anymore… Their logo doesn’t lie- you will become obsessed. Our favorite is the medium salsa, since it’s not too bland nor too spicy (I’m a bit of a baby when it comes to heat). The texture is awesome, and you can tell they use fresh ingredients. I also love love love their Salsa Verde! It is flavorful and honestly the only salsa verde I’ve ever liked. Our favorite thing about Mateo’s, though, is the fact that they are a local company. Isaac and I love supporting local businesses, and when we saw they are based out of Frisco, Texas, we knew we’d hit the jackpot. Mateo’s is available all around the country, so I encourage you to check their map and see if a retailer near you sells it. You won’t regret it. This Spaghetti Squash Taco Casserole was brought to a whole new level with Mateo’s. I loved the freshness and kick it gave the dish, and how it really tied the entire meal together.
A light and fresh dinner that is delicious and full of veggies and lean protein. Taco night never tasted so good!
- 1 large spaghetti squash
- Olive oil
- Salt & pepper
- 1 onion
- 2 tsp garlic
- 1 lb ground turkey
- 1 cup corn
- 1 can diced tomatoes*
- 1 can pinto beans, drained and rinsed*
- 2 Tbsp taco seasoning (or one packet)
- 1/4 cup Mateo’s Salsa
- 2 Tbsp shredded cheese (optional)
- Preheat oven to 350.
- Cut the spaghetti squash in half and scoop out the seed in the center. Drizzle about 1 tsp of olive oil, salt and pepper on the inside of the squash halves, then roast in a glass baking dish for 25-30 minutes, or until the squash is fork tender.
- While the squash is cooking, dice the onion and saute with 2 tsp olive oil and the garlic in a large skillet for 5-7 minutes, or until the onions are translucent and fragrant.
- Add the ground turkey to the onions and cook until most of the pink is gone.
- Pour in the corn, diced tomatoes and pinto beans. Stir, then mix in the taco seasoning. Let the mixture simmer for 5 minutes, or until the ingredients have all heated up and the seasoning is mixed in well.
- Remove the squash from the oven and shred with a fork. Scoop the taco meat mixture on top of the squash, and add the salsa or cheese on top. Bake for another 10 minutes until the cheese is melted and the squash has finished cooking.
- Keep the leftovers in the fridge for up to 5 days!
- *I used canned ingredients for this recipe to cut down on time. You could also use fresh tomatoes and make your own beans!
- Serving Size: 4
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried Mateo’s before?
What is your go-to ingredient when you are making healthier dishes?
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All opinions in this post are my own. I was not paid, nor did I receive any items in exchange for this review. I’m just sharing what I love because I love y’all!