Vegan & Gluten Free Spaghetti Squash Taco Bake

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This delicious Mexican and veggie packed dish is made with yummy spaghetti squash. Spaghetti squash is hands down one of my favorite vegetables. This nutrient dense food is the perfect replacement for typical typical pasta dishes and leaves you satisfied without feeling weighed down. Made with salsa and taco seasoning, this mildly spicy dish is flavorful and filling. I guarantee even your non plant based friends and family will enjoy this tasty meal!

Ingredients needed

• Spaghetti squash: cooked, with “noodles” scraped out.
• Vegan meat alternative: Any kind of plant based meat alternative works well in this dish. You can also choose to omit if you’d like because the black beans contain plenty of plant based protein as well.
• Salsa
• Taco Seasoning
• Vegan cheddar shreds
• Black beans: I personally use canned black beans for most of my recipes. Rinsed and drained.
• Green Onions: for garnish and flavor
• Toppings: Lettuce shreds, vegan sour cream, etc.

How to make spaghetti squash taco bake

To make this recipe you will first need to prepare your spaghetti squash “noodles”. My favorite way to quickly make spaghetti squash is in the Instant Pot. Recipe linked here. You can also bake your spaghetti squash in the oven if you don’t have a pressure cooker. After your squash is cooked and cooled, use a fork to scrape out the inside of the squash to make your “spaghetti” and set aside. Your spaghetti squash can also be made a day or so in advance if you wish. Simply store the “spaghetti” in the refrigerator in an airtight container until ready to use.

In a medium saute pan, brown your vegan meat alternative with half a packet of taco seasoning. Add in 1 can of black beans, rinsed and drained, 1 cup of salsa, and 1/2 pack of vegan cheddar shreds. Pour in your cooked spaghetti squash and stir until all ingredients are combined. Spray your casserole dish with a spritz of cooking oil and pour in mixture. Top with additional vegan shreds if desired and bake at 350 for 20-25 minutes. Let cool for an additional 5 minutes and top with diced green onion. Serve and enjoy!

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

Vegan and Gluten Free Spaghetti Squash Taco Bake

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Ingredients

  

• 1 medium to large spaghetti squash
• 1 package of (12-13 oz.) vegan meat alternative crumbles
• 1/2 packet taco seasoning
• 1 cup salsa
• 8 oz. vegan cheddar shreds
• 1 can (15 oz) black beans
• 1 bunch green onion diced

Instructions

 

• Prepare your spaghetti squash noodles and set aside.
• In a medium saute pan, brown your vegan meat alternative with half a packet of taco seasoning.
• Add in 1 can of black beans, rinsed and drained, 1 cup of salsa, and 1/2 pack of vegan cheddar shreds.
• Pour in your cooked spaghetti squash and stir until all ingredients are combined. 
• Pour mixture into casserole dish and top with the rest of vegan cheddar shreds.
• Bake at 350 for 20-25 minutes.
• Let cool for an additional 5 minutes and top with diced green onion and your choice of toppings. Serve and enjoy!