Cheesy Taco Spaghetti Squash Bake: The Ultimate Taco Recipe
Introduction to Cheesy Taco Spaghetti Squash Bake
Are you looking for a delicious and healthy twist on a classic comfort dish? Look no further! The Cheesy Taco Spaghetti Squash Bake is not only packed with flavor, but it’s also a wonderful way to enjoy the taste of tacos while keeping it light and nutritious. This recipe combines roasted spaghetti squash with savory ground turkey, black beans, and a medley of spices, all topped with gooey melted cheese. It’s the perfect dish for weeknight dinners or family gatherings!
A Personal Story Behind My Cheesy Taco Spaghetti Squash Bake Journey
I remember the first time I made this dish; it was during a family gathering, and everyone was craving tacos. I wanted to offer something that everyone could enjoy, including my health-conscious relatives. After some experimentation, I discovered that spaghetti squash could be the star ingredient, serving as a fantastic base for all the taco flavors we love. The smiles on my family’s faces as they devoured this dish made the effort worthwhile, and now it’s a staple in our home!
What Makes This Cheesy Taco Spaghetti Squash Bake Recipe Special?
This recipe stands out for its unique combination of flavors and textures. Using spaghetti squash instead of traditional pasta not only lowers the carbs but also adds a lightness to the meal. The ground turkey and black beans provide protein, while the taco seasoning brings a kick of flavor. Plus, the melted cheese on top creates a comforting, indulgent finish that makes this dish truly irresistible. It’s also very customizable, so feel free to add your favorite toppings!
The Full Cheesy Taco Spaghetti Squash Bake Recipe
Ingredients
- 1 roasted spaghetti squash
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 2 tablespoons taco seasoning
- 1 cup black beans, drained and rinsed
- 1/4 cup salsa
- 1/4 cup fresh chopped cilantro + more for garnish
- 2 tablespoons tomato paste
- 1 tablespoon chopped jalapeño + more for garnish
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1/4 teaspoon sea salt
- 1 cup shredded Mexican cheese
- Toppings: green onions, avocado, plain Greek yogurt/sour cream, cilantro, jalapeño
Instructions
- Roast the spaghetti squash by cutting it in half lengthwise, scooping out the seeds, and placing it cut-side down on a baking sheet. Roast at 400°F for about 30-40 minutes until tender. Allow it to cool slightly before handling.
- While the squash is roasting, heat olive oil in a large sauté pan over medium heat. Add the chopped onion and minced garlic, cooking until fragrant, about 4-5 minutes. This step adds great flavor to the base of your dish!
- Add the ground turkey and taco seasoning to the pan. Cook, breaking apart the meat until the turkey is no longer pink. Make sure to cook it thoroughly for the best flavor.
- Once the turkey is cooked, add in the black beans, salsa, cilantro, tomato paste, chopped jalapeño, chili powder, pepper, and sea salt. Stir well to combine and remove from heat.
- After the roasted squash has cooled enough to handle, use a fork to scrape out the spaghetti strands and add them to the pan with the turkey mixture. Combine everything thoroughly and transfer to an 8×8 or 9×9 square baking dish. Sprinkle the shredded cheese on top for that cheesy goodness!
- Bake in the oven at 375°F for 15-20 minutes, or until the bake is warm throughout and the cheese is melted. Keep an eye on it to prevent over-browning.
- Serve the dish topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado, and/or sour cream. Feel free to customize the toppings to your liking!
Serving Suggestions and Variations for Cheesy Taco Spaghetti Squash Bake
This Cheesy Taco Spaghetti Squash Bake is incredibly versatile! You can serve it alongside a fresh garden salad or some tortilla chips for a complete meal. For a bit more spice, add extra jalapeños or even some diced green chilies to the turkey mixture. If you’re a fan of creamy textures, top your serving with a dollop of Greek yogurt or sour cream. The options are endless, making this a dish you’ll want to make again and again!
Frequently Asked Questions About Cheesy Taco Spaghetti Squash Bake
Can I make this dish ahead of time?
Absolutely! You can prepare the spaghetti squash and turkey mixture in advance, then assemble and bake just before serving.
What if I don’t have ground turkey?
You can easily substitute ground beef or even shredded chicken if you prefer.
Can I make this vegetarian?
Yes! Simply omit the ground turkey and add more beans or sautéed vegetables for a hearty vegetarian option.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
Enjoy a flavorful and cheesy twist on a classic taco dish with this easy-to-make spaghetti squash bake!
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 350
- Servings: 4
Cheesy Taco Spaghetti Squash Bake
Equipment
- Baking Dish 8x8 or 9x9 square dish
Ingredients
Main Ingredients
- 1 cup black beans, drained and rinsed
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 half yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 cup salsa
- 1 cup shredded Mexican cheese
- 1 quarter cup fresh chopped cilantro
- 2 tablespoons tomato paste
- 1 tablespoon chopped jalapeño
- 1 half teaspoon chili powder
- 1 quarter teaspoon pepper
- 1 quarter teaspoon sea salt
Instructions
- Roast the spaghetti squash by cutting it in half lengthwise, scooping out the seeds, and placing it cut-side down on a baking sheet. Roast at 400°F for about 30-40 minutes until tender. Allow it to cool slightly before handling.
- While the squash is roasting, heat olive oil in a large sauté pan over medium heat. Add the chopped onion and minced garlic, cooking until fragrant, about 4-5 minutes.
- Add the ground turkey and taco seasoning to the pan. Cook, breaking apart the meat until the turkey is no longer pink.
- Once the turkey is cooked, add in the black beans, salsa, cilantro, tomato paste, chopped jalapeño, chili powder, pepper, and sea salt. Stir well to combine and remove from heat.
- After the roasted squash has cooled enough to handle, use a fork to scrape out the spaghetti strands and add them to the pan with the turkey mixture. Combine everything thoroughly and transfer to an 8x8 or 9x9 square baking dish. Sprinkle the shredded cheese on top.
- Bake in the oven at 375°F for 15-20 minutes, or until the bake is warm throughout and the cheese is melted.
- Serve the dish topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado, and/or sour cream.