Description

Looking for a comforting, flavor-packed dinner that won’t leave you feeling heavy? This Spaghetti Squash Taco Bake is your answer! With layers of roasted spaghetti squash, savory taco-seasoned beef, beans, tomato sauce, and gooey melted cheese, it’s a low-carb spin on a taco casserole that delivers big on flavor. Perfect for meal prep, weeknight dinners, or feeding a hungry crowd, this easy dinner idea fits into a healthy lifestyle without sacrificing indulgence. Whether you’re searching for low-carb comfort food, easy dinner recipes, or new taco night ideas, this dish deserves a spot on your table.

Ingredients

1 medium spaghetti squash (about 2.5–3 lbs)

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon black pepper

1 pound ground beef

1 small yellow onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or 2 tablespoons homemade)

1 cup tomato sauce or salsa

1 cup canned black beans, drained and rinsed

1.5 cups shredded cheddar cheese

1.5 cups shredded Monterey Jack cheese

Optional: 4 corn tortillas, torn

1 avocado, diced (for topping)

2 green onions, sliced (for topping)

0.25 cup queso fresco or feta, crumbled (for topping)

Instructions

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, remove seeds, and brush the inside with olive oil. Season with salt and pepper.

2. Place squash cut-side down on a baking sheet and roast for 35–40 minutes until tender. Let cool slightly, then shred into strands with a fork.

3. While squash roasts, heat a skillet over medium heat and sauté diced onion in a bit of oil until softened. Add garlic and cook 1 minute more.

4. Add ground beef and cook until browned. Drain excess fat if necessary.

5. Stir in taco seasoning, tomato sauce or salsa, and black beans. Let simmer for 5–7 minutes to combine flavors.

6. Lightly grease a 9×9 or pie dish. Start layering: spaghetti squash, taco meat mixture, shredded cheese, and optional tortillas. Repeat layers and finish with remaining cheese on top.

7. Lower oven temperature to 375°F (190°C). Bake for 20–25 minutes until bubbly and golden.

8. Let rest 5 minutes before serving. Top with avocado, green onions, and crumbled queso fresco.

Notes

For meal prep, roast the spaghetti squash 1–2 days ahead and store it in the fridge.

Don’t skip the resting time after baking—it helps the layers hold together.

For extra spice, use pepper jack cheese or mix chipotle peppers into the meat filling.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 5g
Sodium: 620mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 24g
Cholesterol: 70mg

Keywords: spaghetti squash bake, taco casserole, low carb dinner, healthy taco bake, spaghetti squash recipes