Taco Spaghetti, Two Ways

If you’re looking for a quick, high-protein dinner that doesn’t sacrifice flavor, this taco spaghetti is about to become a regular in your rotation. It combines everything you love about taco night—savory seasoned meat, fresh salsa, bright lime, and creamy toppings—with the comfort of a pasta bowl.

The best part? It’s incredibly versatile. You can serve it over traditional spaghetti noodles for a cozy, satisfying meal, or swap in spaghetti squash for a lighter, low-carb option that still delivers on taste. Either way, this dish is packed with protein and comes together fast, making it perfect for busy weeknights or meal prep.

We are a house divided. Here's how it goes down in our house on "pasta" night - hubs and I eat spaghetti squash, and our kiddo eats actual spaghetti.

I can make the exact same meal for everyone, with a slight change in the base. (Yeah, it makes an extra pot. That's what the dishwasher is for.)

If you too live in a divided house, this is how it's done. Everyone gets the high protein, we get the low carb, kids get the pasta (and I even use the protein noodles on him!) to pack everyone with all their macronutrients.

Why You’ll Love This Recipe

• High protein: Thanks to the taco meat and Greek yogurt
• Quick and easy: Ready in about 30 minutes
• Flexible: Works with pasta or spaghetti squash
• Fresh + flavorful: Salsa, cilantro, and lime brighten every bite
• Great for meal prep: Stores and reheats well

Ingredients

• Spaghetti noodles or spaghetti squash
• Taco meat (ground beef, turkey, or chicken with taco seasoning)
• Salsa
• Greek yogurt
• Fresh cilantro, chopped
• Lime wedges

How to Make Taco Spaghetti

1. Cook your base

If using spaghetti noodles, cook according to package instructions.
If using spaghetti squash, roast or microwave until tender, then shred into strands. I bake mine in the oven; you can read how to cook spaghetti squash here.

2. Prepare the taco meat

Cook your ground meat in a skillet over medium heat. Add taco seasoning and cook until fully browned and flavorful. You can make your own taco meat seasoning here, or you can buy a store-bought packet. I really like Siete Foods brand or the Walmart Bettergoods options for clean, sugar-free mixes!

I also like to add a splash of apple cider vinegar at the end, and sometimes a quick squeeze of tomato paste. It blends the depth and freshness of the homemade flavor with the packet and really helps the flavors shine.

3. Assemble

Add your cooked spaghetti or spaghetti squash to a bowl. Top with the taco meat mixture.

5. Finish with toppings

Add a dollop of Greek yogurt, a spoonful of your favorite salsa, sprinkle with fresh cilantro, and squeeze fresh lime juice over the top.

Tips for the Best Taco Spaghetti

• Use Greek yogurt instead of sour cream for extra protein
• Don’t skip the lime—it brightens the entire dish
• Choose your salsa wisely—a good-quality salsa makes a big difference (I've been on a Newman's Own kick recently; we used the mango for this and it was delish)
• Meal prep tip: If you're making this for later, or storing leftovers, store your meat and your base (pasta or squash) in separate containers to keep everything from getting bleh

Variations

• Low carb: Use spaghetti squash instead of pasta
• Extra protein: Add black beans or double the meat
• Spicy: Use hot salsa or add jalapeños
• Cheesy: Sprinkle shredded cheese on top if you want a more indulgent version
• Veggies: Top with shredded lettuce and tomato like a traditional beef taco
• Crunch: Missing that taco shell crunch? Crumble a couple of tortilla chips on top! (I love Siete brand for this too)

Final Thoughts

This taco spaghetti is the kind of meal that checks all the boxes—it’s easy, customizable, and full of bold flavor.

Whether you’re going for a cozy pasta dinner or a lighter spaghetti squash bowl, it’s a simple way to enjoy taco flavors in a whole new way!

Pairs well with: