Vegan & Gluten Free Spaghetti Squash Taco Bake

Vegan & Gluten-Free Spaghetti Squash Taco Bake – A Flavorful, Veggie-Packed Delight

If you’re looking for a delicious, hearty, and veggie-packed dish, this Vegan & Gluten-Free Spaghetti Squash Taco Bake is a must-try! Made with nutrient-dense spaghetti squash, bold Mexican-inspired flavors, and a satisfying blend of salsa and taco seasoning, this dish is as comforting as it is wholesome.

Spaghetti squash is one of my favorite vegetables, and for good reason! It’s the perfect pasta substitute, providing a light yet filling texture that soaks up all the delicious seasonings without leaving you feeling weighed down. Whether you’re following a gluten-free, plant-based, or low-carb lifestyle, this dish is a fantastic way to enjoy all the flavors of tacos in a healthy, baked casserole.

Even your non-vegan friends and family will love this one—trust me! It’s packed with bold, mildly spicy flavors, a hint of creaminess, and just the right amount of crunch. Plus, it’s easy to prepare, making it a perfect weeknight meal or meal-prep option.

Let’s dive into this flavorful, satisfying, and totally crave-worthy taco bake!

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Ingredients Needed for Vegan & Gluten-Free Spaghetti Squash Taco Bake

This flavorful, plant-based taco bake is packed with wholesome ingredients that come together for a deliciously satisfying meal!

Base Ingredients:

• Spaghetti squash – Cooked and “noodles” scraped out.
• Vegan meat alternative – Any plant-based meat substitute works well, or you can omit it since black beans provide plenty of protein.
• Black beans – I use canned black beans, rinsed and drained for convenience.

Sauce & Seasoning:

• Salsa – Adds a rich, zesty flavor. Choose mild, medium, or hot based on your preference.
• Taco seasoning – Brings in the classic Mexican-inspired spice blend.

Cheese & Garnishes:

• Vegan cheddar shreds – Melts beautifully for a cheesy, comforting texture.
• Green onions – For garnish and a fresh pop of flavor.

Optional Toppings:

• Shredded lettuce – Adds crunch and freshness.
• Vegan sour cream – For a creamy, cooling contrast to the spices.
• Additional toppings – Avocado, jalapeños, diced tomatoes, or hot sauce for extra flavor.

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How to make spaghetti squash taco bake

Step 1: Prepare the Spaghetti Squash

• Instant Pot Method: Cook the spaghetti squash quickly in an Instant Pot (recipe linked here).
• Oven Method:
  • Preheat your oven to 400°F (200°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Place the halves cut side down on a baking sheet lined with parchment paper.
  • Roast for 35-45 minutes or until the flesh is tender and easily shredded with a fork.
• Once cooked and cooled, use a fork to scrape out the inside of the squash, creating your “spaghetti.” Set aside.
• Meal Prep Tip: You can prepare the spaghetti squash a day or two in advance and store it in an airtight container in the refrigerator until ready to use.

• In a medium sauté pan, brown the vegan meat alternative over medium heat.
• Stir in half a packet of taco seasoning and cook for another minute.
• Add the rinsed and drained black beans, salsa, and ½ of the vegan cheddar shreds.
• Stir everything together until well combined.

Step 3: Assemble the Casserole

• Preheat your oven to 350°F (175°C).
• Lightly spray a casserole dish with cooking oil to prevent sticking.
• Pour in the spaghetti squash mixture, spreading it evenly in the dish.
• Sprinkle the top with additional vegan cheddar shreds, if desired.

Step 4: Bake & Serve

• Bake uncovered for 20-25 minutes, until heated through and the cheese is melty.
• Remove from the oven and let it cool for about 5 minutes.
• Garnish with diced green onions for a fresh burst of flavor.

Step 5: Add Toppings & Enjoy!

• Serve warm with your favorite toppings, such as:
  • Shredded lettuce for a crisp texture
  • Vegan sour cream for creaminess
  • Avocado slices or guacamole for richness
  • Jalapeños for extra heat
  • Diced tomatoes or hot sauce for added flavor

Enjoy this hearty, veggie-packed, and flavorful taco bake with your friends and family!

Storage & Reheating Tips for Vegan & Gluten-Free Spaghetti Squash Taco Bake

Proper storage ensures that your spaghetti squash taco bake stays fresh, flavorful, and easy to reheat for quick meals throughout the week!

Storing Leftovers

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4-5 days.
• Freezing: For longer storage, freeze individual portions in freezer-safe containers.

Best Ways to Reheat

• Stovetop (Best for Texture):
  • Heat a pan over medium heat and add a small amount of olive oil or water.
  • Stir occasionally and cook for 5-7 minutes until warmed through.
• Oven (Best for Large Portions):
  • Preheat oven to 350°F (175°C).
  • Place the taco bake in an oven-safe dish, cover with foil, and bake for 15-20 minutes until heated through.
• Microwave (Quickest Method):
  • Place a portion in a microwave-safe bowl and cover with a damp paper towel.
  • Heat in 30-second intervals, stirring in between, until warm.

Looking for other Mexican inspired dishes? Check out these!

• Taco soup
• Lentil tacos
• Mexican lasagna
• Salsa verde enchiladas
• Spaghetti squash taco bake
• Creamy queso dip

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