SPAGHETTI SQUASH TACO BAKE
Low-carb Spaghetti Squash Taco Bake combines roasted fluffy spaghetti squash with seasoned ground meat, tomatoes, onion, corn, beans, and tops it off with cheese and fresh cilantro for the perfect healthy, gluten-free casserole! (Includes recipe for homemade gluten-free taco seasoning)
PREP TIME: 40 minutes
COOK TIME: 15 minutes
TOTAL TIME: 55 minutes
- 1 large spaghetti squash
- 1 TBSP olive oil
- 1 pound ground meat (turkey, beef, or chicken–Omit for Vegetarian)
- 3 TBSP gluten-free taco seasoning (store-bought or recipe below)
- 1 cup grape tomatoes, halved
- 1 cup organic sweet corn kernels (Omit for KETO)
- 1/2 cup yellow onion, chopped
- 1 cup shredded cheese
- Fresh cilantro
- Preheat your oven to 400*F.
- Place your spaghetti squash halves on a baking sheet, insides facing up.
- Drizzle with the olive oil.
- Bake cut sides down on parchment paper for approximately 40 minutes until the center is tender. Allow to cool.
- While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked.
- Once cooked, drain any grease out and add the taco seasoning*, tomatoes, corn, and onion.
- Cook for 2-3 minutes or until the veggies have softened slightly.
- Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half resulting in noodle-like strands of squash.
- Transfer the spaghetti squash to the skillet with everything else.
- Stir all together and then transfer to a 9 x 13 baking dish.
- Top with cheese and chopped cilantro.
- Bake for 15 minutes or until the cheese has melted.
HOMEMADE GLUTEN-FREE TACO SEASONING MIX
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 Tablespoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
This recipe makes about the same amount of seasoning as one taco seasoning packet
- To save time, the spaghetti squash can be made the night before and stored in the refrigerator.
- May add mushrooms or black olives if desired
- From blessherheartyall.com
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