Spaghetti Squash Taco Lasagna Bake
This is one of those dinners… that satisfies every #TacoTuesday need.
There’s something about Taco Tuesday. Every Monday night I get a little excited. Like it’s Christmas. Like the Taco Fairy is going to pay a visit to my house and sprinkle my taste buds with heavenly deliciousness of savory and cheesy and spicy goodness!
This recipe is one that I may have dreamed of and woke up on Taco Tuesday eager to create. Yes, I dream about Taco Tuesday. Doesn’t everyone?
Healthy. Clean. Lower carb. Super filling. Loaded with protein and veggies. My only regret when I made this was that I ran out of avocados the day prior. They would be a great addition to the top.
This is an easy one-dish meal. If you prep your spaghetti squash in advance, cook your chicken in the crockpot and season/shred in advance, it’s a matter of throwing everything together, stirring, and baking. My hope is that you enjoy this as much as we all did. Picky, non-spaghetti squash loving husband. Picky, non-healthy food loving kids. We all loved it.
Ingredients:
- 1 medium spaghetti squash, cooked and shredded (about 3 cups)
- 3 medium/large chicken breasts, cooked and shredded
- 1 small (12 oz jar) of corn and black bean salsa
- 1/2 c plain Greek Yogurt
- 1 c shredded Mexican/Taco cheese, divided
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Diced green onion
Directions:
To bake the Spaghetti Squash: Cut in half, puncture the rind with a fork 2-3 times. Drizzle with olive oil. Bake face down in a glass dish for 45 minutes. Shred with a fork.
Crockpot Spaghetti Squash: Place the spaghetti squash whole in a crockpot. Puncture the rind 2-3 times. Cook on low 8 hours. Slice in half and shred with a fork.
For the chicken: Place chicken and seasoning in a crockpot for 6-8 hours on low. Can add 1/2 c plain salsa. Shred with a fork.
For the lasagna bake: In a large 13×9 pan, add spaghetti squash, chicken, Greek yogurt, 1/2 c shredded cheese, and salsa. Mix ingredients together. Bake in oven at 350* for 30 minutes. Top with remaining shredded cheese and bake another 5-10 minutes until cheese bubbles on top. Top with green onion and avocado or additional Greek Yogurt. Enjoy!
