Spaghetti Squash Taco Casserole


A delicious low carb taco casserole that is big on flavor, not on calories!


  • 1 spaghetti squash
  • 1 Tablespoon olive oil
  • 1 lb ground turkey or lean ground beef
  • 1 packet low sodium taco seasoning
  • 1 small onion, diced
  • 1 can corn, no salt added
  • 2 roma tomatoes, seeds removed
  • 1/2 cup shredded cheese
  • 1/4 cup cilantro, chopped and loosely packed


  1. Preheat oven to 400. Cut spaghetti squash in half. Remove seeds and core. Place on lined pan, cut side up, and drizzle with oil. Bake for 40 minutes.
  2. Once spaghetti squash is cooked, allow to cool. Then, using a fork, shred insides of squash and put into greased 9×13 casserole dish.
  3. Meanwhile, cook meat until no longer pink. Add in taco seasoning, onion, corn, and tomatoes. Mix well.
  4. Pour meat mixture on top of spaghetti squash. Stir well to combine. Sprinkle cheese over top, and top with cilantro. Cover and refrigerate for up to 3 days, or cook immediately.
  5. Place casserole in oven for 30 minutes, covered with tin foil. Pull casserole out, remove tin foil, and bake an extra five minutes.

21 Day Fix Container Count (1/4 casserole) 

1 red

2 green

1/2 yellow

One thought on “Spaghetti Squash Taco Casserole

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