A delicious & satisfying Cheesy Spaghetti Squash Taco Casserole for dinner tastes like an indulgence without any of the guilt. Easy to make ahead and store, the whole family will love this flavorful, crowd-pleasing recipe.
Heat the oven to 375 degrees F.
Prepare the spaghetti squash by cutting it in half and scooping out the seeds. Coat the edges with non-stick cooking spray. Reserve the seeds for another use, or discard. Sprinkle the edges and inside of each squash half with one teaspoon each of the salt and pepper. Place the halves cut-side down into a 9x13 casserole dish.
Roast the spaghetti squash for 35-45 minutes until the skin is pierced by a fork and the strands can be easily pulled out. Set aside and allow to cool as you prepare the rest of the casserole. (You can also do this 24 hours prior and store the spaghetti squash strands in the fridge until you make the rest of the casserole). Reserve the casserole dish for use later in the recipe.
Let the casserole cool for 5-10 minutes, and then serve with a sprinkling of cilantro leaves and slices of fresh avocado on the side.
Homemade Taco Seasoning: You can use store-bought taco seasoning, but I like to make my own at home. It’s incredibly easy and the flavors are delicious. I typically use some variation of this homemade taco seasoning from Joy the Baker, removing the garlic and onion powder to make it FODMAP-friendly.