Spaghetti Squash Taco Bake (Low Carb)

Who says tacos need tortillas? This Spaghetti Squash Taco Bake is low carb, packed with flavor, and loaded with cheesy, savory goodness. It’s a hearty, healthy twist on Taco Tuesday that the whole family will love!

Servings: 4

Cook Time: 1 hour

Ingredients:

1 medium spaghetti squash

1 lb ground beef or ground turkey

½ yellow onion, finely chopped

2 tbsp taco seasoning

½ tsp chili powder

½ tsp garlic powder

1 cup black beans, drained and rinsed

¼ cup chopped green chiles

1–2 tbsp diced jalapeños (optional, for extra heat)

1 cup shredded Mexican cheese blend

Salt and black pepper, to taste

1–2 tbsp olive oil

Optional toppings: sour cream, salsa, fresh cilantro

Instructions:

Preheat oven to 400°F

Trim the ends of the spaghetti squash, then cut it in half lengthwise. Scoop out the seeds and stringy fibers. Place the halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Bake the squash for 60 minutes, or until tender and easily pierced with a fork. (Larger squash may require additional time.)

During the last 15 minutes of roasting, heat a skillet over medium heat. Brown the ground beef or turkey, seasoning with taco seasoning, chili powder, garlic powder, salt, and pepper. Add the chopped onion and cook for 2–3 minutes more until softened. Drain any excess grease.

Stir in black beans, green chiles, and jalapeños (if using). Once the squash is cooked, use a fork to scrape out the spaghetti-like strands. Fold the squash strands into the meat mixture until evenly combined.

Transfer the mixture into a baking dish. Sprinkle evenly with shredded cheese.

Bake at 400°F for 10 minutes, or until the cheese is melted and bubbly. Serve warm, topped with optional sour cream, salsa, and fresh cilantro.