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Spaghetti Squash Taco Casserole Cups

Discover a healthy twist on taco night with Spaghetti Squash Taco Casserole Cups! This innovative dish features the unique texture of spaghetti squash as a low-carb alternative to traditional pasta, combined with ground turkey or a plant-based protein, beans, corn, and vibrant spices. Easy to prepare and customizable for various diets, these delicious cups are perfect for family meals or gatherings. Enjoy the comfort of tacos while nourishing your body with wholesome ingredients!

Ingredients
  

1 medium spaghetti squash

1 lb ground turkey or beef (or plant-based substitute)

1 can (15 oz) black beans, rinsed and drained

1 cup corn, frozen or fresh

1 cup diced tomatoes (canned or fresh)

1 packet taco seasoning (or homemade blend)

1 cup shredded cheese (cheddar or Mexican blend)

1/2 cup diced onion

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper, to taste

Optional toppings: sour cream, avocado, cilantro, lime wedges

Instructions
 

Prepare Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40-50 minutes until tender.

    Cook the Filling: In a large skillet over medium heat, add olive oil. Sauté diced onions and minced garlic until translucent (about 3-4 minutes). Add the ground turkey (or beef) and cook until browned. Mix in the black beans, corn, diced tomatoes, and taco seasoning. Stir everything together and simmer for about 5-7 minutes, letting the flavors meld. Adjust seasoning with salt and pepper.

      Shred the Squash: Once the spaghetti squash is cool enough to handle, use a fork to scrape the insides into spaghetti-like strands. Combine the squash strands with the taco filling in the skillet, mixing it well.

        Assemble Casserole Cups: Reduce oven temperature to 350°F (175°C). Lightly grease a muffin tin. Spoon the spaghetti squash taco mixture into each muffin cup, filling them about three-quarters full. Top each cup with a sprinkle of shredded cheese.

          Bake: Place the muffin tin in the oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.

            Serve: Allow the cups to cool for a few minutes before gently lifting them out of the muffin tin. Serve warm with optional toppings like sour cream, avocado slices, fresh cilantro, and lime wedges for a burst of flavor.

              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 12 cups