Spaghetti Squash Taco Casserole (Low Carb, Whole 30)
Spaghetti squash taco casserole is a healthy, low carb, family friendly meal packed with nutrient dense ingredients. This casserole is made with salsa, green chilis, peppers, onions and taco seasoning.
Servings: 6
Calories: 177kcal
Equipment
- Casserole dish 9x13
Ingredients
- 1 medium spaghetti squash roasted, 4 cups cooked
- 1 small onion finely chopped
- 1 clove garlic or 1 tsp garlic powder
- 1 red bell pepper finely chopped
- 1 jalapeño finely chopped and seeded
- 1 ⅓ pound lean beef or turkey
- 4 oz can diced green chilis
- 2 tbsp tomato paste
- ¾ cup salsa
taco seasoning
- 1 tbsp chili powder
- 2 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp oregano
- pinch red pepper flakes
- OR 2-3 tbsp store bought taco seasoning
additional toppings
- cheddar cheese, cilantro, shredded lettuce, salsa, sour cream or greek yogurt
Instructions
- Preheat your oven to 400 degrees. Cut the spaghetti squash in half and bake cut side down for 23-28 minutes (or until cooked through) I like to cook mine until al dente. Let the squash cool slightly and then, using a fork, scrape out the squash into a bowl and set aside.
- Lower the oven temperature to 350 degrees.
- Heat a large pan with a tablespoon of olive oil and sauté onions, red pepper, jalapeño and garlic. Continue to cook for another minute.
- Add in the meat and taco seasonings. Ground the meat and continue to cook until fully cooked through.
- Now, add in the diced green chilis, tomato paste, and salsa. Mix until fully incorporated.
- Add in the cooked spaghetti squash (4 cups) and mix until fully combined.
- Add the mixture into a casserole dish, top it with cheese (optional), and bake at 350 for 25 minutes.
- Remove the dish from the oven and let it cool for a minute or two. Cut it into 6-8 servings and top it with shredded lettuce, cheddar cheese, sour cream, cilantro and salsa. Enjoy!
Notes
*Tips: Poke your spaghetti squash with a fork or a knife and place it in the microwave whole (yes, whole!) and microwave it for about 4 minutes. This makes it 10x easier to cut in half! Carefully, cut the spaghetti squash in half. Drizzle the cut side with olive oil, salt and pepper. Place the spaghetti squash cut side down on a baking sheet lined with parchment paper.
Nutrition
Calories: 177kcal | Carbohydrates: 20g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 543mg | Potassium: 663mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1499IU | Vitamin C: 50mg | Calcium: 70mg | Iron: 2mg