Cheesy Spaghetti Squash Taco Casserole, Lightened-Up
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.
Servings 8 servings
- 2.5 pound spaghetti squash, enough for about 5 cups cooked strands
- 1 pound ground pork
- 6 ounces bacon, chopped into bite-size pieces.
- 3 teaspoons taco seasoning
- 2 teaspoons salt divided (plus more to taste)
- 2 teaspoons black pepper, divided
- ½ cup plain tomato sauce
- ½ cup Greek yogurt
- 1 egg, lighten beaten
- 5 ounces cheddar cheese, shredded (about 1.5 cups), divided
- 4 ounces monterey jack cheese, shredded (about 1 cup), divided
- 1 fresh tomato, sliced into rounds
- Fresh cilantro and sliced avocado, for serving
Prepare the Spaghetti Squash:
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.
Prepare the rest of the filling ingredients:
In a large skillet over medium heat, saute the chopped bacon until just crispy. With a slotted spoon, remove the bacon and set on a plate covered in paper towels to absorb the excess grease. Carefully wipe down the pan with paper towels to remove most of the grease and return the skillet to medium high heat.
Add the ground pork to the same skillet, sprinkling with the remaining teaspoon each of salt and pepper. Saute until browned, stirring the meat around the pan. When cooked through, drain the liquid from the pan and remove from heat. Toss the pork with the taco seasoning until well-coated.
In a large bowl, combine the spaghetti squash strands, beaten egg, Greek yogurt, tomato sauce, and half of each of the cheeses (reserve the rest of the cheese for topping). Toss in the ground pork and bacon.
When everything is well combined, transfer the spaghetti squash mixture into the same casserole dish you used to roast the spaghetti squash. After you smooth the filling out flat, top with the slices of tomato, and sprinkle with the remaining cheese until well-covered. Bake for 25-30 minutes at 375 degrees F, then broil the top for an additional 3 minutes once cooked through.
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.
Calories: 398kcal | Carbohydrates: 9g | Protein: 21g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 88mg | Potassium: 402mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1600IU | Vitamin C: 26.4mg | Calcium: 270mg | Iron: 2.3mg