Low Fat Taco Spaghetti Casserole Recipe

This low fat taco spaghetti casserole is a mash-up dream: all the bold, spicy flavor of tacos meets the comforting twirl of spaghetti, baked together in one creamy, cheesy, high-protein dish. With lean ground turkey, whole wheat pasta, and just 6 grams of fat per serving, it’s a perfect meal for anyone watching fat or calories but still craving big, satisfying flavor.

About This Recipe

This casserole delivers rich, taco-seasoned meat, saucy spaghetti, and gooey cheese in every bite. It’s warm, a little spicy, and completely cozy—like taco night and pasta night rolled into one.

Best of all, it’s easy to throw together with pantry staples and great for meal prepping. Serve it with a crisp green salad or sliced avocado, and you’ve got a filling, balanced dinner the whole family will love.

Why This Recipe Belongs in Your Diet

This dish uses 93% lean ground turkey and swaps heavy sauces for salsa and nonfat Greek yogurt, cutting fat while keeping it creamy and flavorful. Whole wheat pasta adds fiber and staying power, making it a smart, balanced meal for any night of the week.

What You’ll Need (Ingredients)

We’re combining classic taco ingredients and simple pasta staples to create one seriously craveable (and healthy) casserole.

• 1 pound 93% lean ground turkey: A lower-fat base that still brings tons of flavor.
• 1 small onion, diced: Builds savory depth in the meat.
• 1 tablespoon low-sodium taco seasoning: Adds that signature taco flavor.
• 1/2 teaspoon chili powder: Brings extra warmth and spice.
• 1 (10 oz) can diced tomatoes with green chiles: Adds flavor and a little kick.
• 1/2 cup salsa (mild or spicy): Enhances the sauce and ties it all together.
• 6 ounces whole wheat spaghetti, cooked: Adds fiber and structure.
• 1/2 cup plain nonfat Greek yogurt: Makes the sauce creamy without any added fat.
• 1/2 cup reduced-fat shredded cheddar or Mexican blend cheese: A cheesy topping with fewer calories.
• Optional: sliced green onions or chopped cilantro for garnish

How to Make Low Fat Taco Spaghetti Casserole

1. Preheat oven to 375°F (190°C). Lightly spray a 9×9-inch baking dish with cooking spray.
2. Cook the turkey and onion in a large skillet over medium heat for 6–8 minutes until browned. Drain any liquid.
3. Add taco seasoning, chili powder, diced tomatoes, and salsa. Simmer for 3–4 minutes to let the flavors meld.
4. Remove from heat and stir in Greek yogurt and cooked spaghetti. Mix until everything is evenly coated.
5. Transfer mixture to the baking dish and spread evenly.
6. Top with shredded cheese, then bake uncovered for 20 minutes or until bubbly and lightly browned.
7. Let cool slightly before slicing. Garnish with green onions or cilantro if desired.

Recipe Tips and Variations

• Use brown rice spaghetti for a gluten-free version.
• Add black beans or corn for extra fiber and variety.
• Craving heat? Stir in a pinch of cayenne or diced jalapeños.
• Make it vegetarian with lentils or meatless crumbles in place of turkey.

How to Store Leftovers

Store cooled leftovers in the fridge for up to 4 days. Freeze in individual portions for up to 2 months. Reheat in the microwave or oven until heated through.

Nutrition Facts

• Serving Size: 1 cup
• Calories: 310 kcal
• Fat: 6 g
• Carbohydrates: 29 g
• Protein: 27 g
• Sodium: 440 mg

Try More Recipes:

• Low-Fat Taco Casserole Recipe
• Low-Fat Squash and Zucchini Casserole Recipe
• Low-Fat Spinach Casserole Recipe
• Low-Fat Seafood Casserole Recipe