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Spaghetti Squash Taco Casserole

  • Author: Rebecca Hicks
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45


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)


  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. Add the ground turkey to the onions and cook until most of the pink is gone.
  5. 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.
  6. 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.
  7. 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
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