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Spaghetti Squash Taco Casserole

This recipe gives that “comfort food” feel, without all the calories and fat!   The bake time is a little long, but it is well worth it as it makes a huge yummy dish that can be used for leftovers throughout the week!   

1 large spaghetti squash

1 lb lean organic turkey meat, browned

1 packet low-sodium taco seasoning (See below to make your own!)

1 - 1 1/2 C salsa 

1/2 red onion, chopped

1 can black beans

3 Roma tomatoes, diced

3 eggs, whisked

Salt & pepper to taste



Preheat oven to 400 degrees. 

Cut spaghetti squash in half lengthwise, face cut sides down onto a baking dish and bake for 35 minutes. While squash is cooking, brown your turkey meat, add taco seasoning, allow to simmer for 10 minutes and then set aside.


Once squash is finished cooking, using a fork, scrape out the insides of your squash to make your "noodles". Place noodles in a 9x13 baking dish. Reduce oven to 350 degrees. In baking dish, add taco meat, salsa, onion, black beans, tomatoes, salt & pepper. Mix well. 


Next, add in whisked eggs and mix everything together.

Bake in the oven for 45 minutes to 1 hour, until you begin to see a thin crust forming on the top. Allow to cool off for 5 minutes. 


Top with fresh guacamole or diced avocado and enjoy! 

Homemade Taco Seasoning: 1 Tbsp chili powder, ½ tsp garlic, ½ tsp paprika, ½ tsp cumin  

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