Spaghetti Squash Taco Bake
Spaghetti squash taco bake roasts fluffy spaghetti squash and melts it into seasoned ground meat, tomatoes, onion, corn, beans, and tops it off with melty cheese and fresh cilantro for the perfect healthy taco-inspired casserole!

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 people
Calories 334 kcal

1 large spaghetti squash
1 TBSP olive oil
1 pound ground meat turkey, beef, or chicken
3 TBSP gluten free taco seasoning
1 cup grape tomatoes halved
1 cup sweet corn kernels
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 and bake 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 and 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. The result will be 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. Enjoy!


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