When you think of comfort food, casseroles often come to mind, and this Mexican Spaghetti Squash Casserole offers a delightful twist on traditional flavors. Packed with hearty ingredients and bursting with spices, it’s a satisfying and nutritious option for any meal. Whether you’re looking for a crowd-pleasing dish for a family gathering or a cozy weeknight dinner, this casserole checks all the boxes.
Why We Love This Mexican Spaghetti Squash Casserole Recipe
This Mexican Spaghetti Squash Casserole is not only delicious but also incredibly versatile. The spaghetti squash serves as a healthful substitute for pasta, offering a low-carb alternative that doesn’t skimp on flavor. You can feel good about serving this dish, as it’s loaded with protein from the ground turkey, fiber from the beans and corn, and a variety of vitamins from the fresh bell peppers. Plus, who can resist a casserole bubbling over with melted cheese? It’s comforting, filling, and perfect for meal prep.
Ingredients about Mexican Spaghetti Squash Casserole
To make this delectable casserole, you will need the following ingredients:
List of Ingredients with Measurements
- 2 lbs spaghetti squash
- 1 lb ground turkey
- 2 bell peppers (chopped)
- 11.5 oz corn (canned, drained)
- 18 oz black beans (canned, drained and rinsed)
- 4.3 oz green chiles (canned)
- 18 oz diced tomatoes (canned, with juices)
- 10 oz enchilada sauce (canned)
- 2 cups cheese (mozzarella or Monterey Jack, shredded)
- Spices: chili powder, cumin, salt (to taste)
How to Make Mexican Spaghetti Squash Casserole Directions
To whip up this flavorful Mexican Spaghetti Squash Casserole, you’ll want to follow these steps closely to ensure perfection:
- Start by preheating your oven to 350°F (175°C). This is an essential step to ensure your casserole cooks evenly.
- Next, prepare the spaghetti squash. Cut it in half lengthwise and scoop out the seeds. Place the halves cut side down in a microwave-safe dish with a little water, and cover them with a lid or plastic wrap. Microwave on high for about 10-12 minutes or until the flesh is tender. If you prefer an oven-baked approach, place the halves cut side down on a baking sheet and roast at 375°F for 30-40 minutes or until soft. Once cooked, let it cool slightly, then use a fork to shred the flesh into noodle-like strands.
- While the squash cooks, heat a nonstick skillet over medium heat. Add the ground turkey and cook it until browned and fully cooked through, usually about 7-10 minutes. Break it apart with a spatula as it cooks. Once done, remove it from heat and let it cool slightly.
- In a large mixing bowl, combine the shredded spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn, black beans, green chiles, diced tomatoes (with juices), enchilada sauce, chili powder, cumin, and salt. Stir well until all ingredients are evenly combined.
- Transfer this hearty mixture into a greased 9×13 inch casserole dish. Ensure it’s spread evenly to promote even cooking.
- Next, sprinkle the reserved shredded cheese generously over the top of the casserole. This will create a delicious, bubbly cheese layer once baked.
- Cover the casserole dish with aluminum foil, making sure it doesn’t touch the cheese. Bake in the preheated oven for 45 minutes. This allows the flavors to meld together beautifully.
- After 45 minutes, remove the foil and continue baking for an additional 15 minutes or until the cheese is bubbly and slightly golden.
- Once it’s ready, take it out of the oven and let it rest for about 10 minutes. This resting period helps the casserole set and makes serving easier.
How to Serve Mexican Spaghetti Squash Casserole
Serving this Mexican Spaghetti Squash Casserole is straightforward and versatile. You can dish up generous portions right from the casserole dish, allowing your guests to serve themselves. It pairs excellently with a fresh green salad dressed in lime vinaigrette or some simple guacamole on the side. If you enjoy toppings, consider adding chopped cilantro, sliced avocado, or a sprinkle of jalapeños for an extra kick. This dish can also be enjoyed on its own, making it perfect for a nutritious lunch or dinner option throughout the week.
Expert Tips: Mexican Spaghetti Squash Casserole
To ensure your Mexican Spaghetti Squash Casserole turns out perfectly every time, keep these expert tips in mind:
- Timing is Key: Make sure to watch your baking time – ovens vary in temperature, so keep an eye on your casserole to avoid over-baking.
- Texture Preferences: If you prefer a less watery casserole, consider draining the canned tomatoes or opting for diced tomatoes without added juice.
- Cheese Choices: For the cheese topping, using a combination of mozzarella and Monterey Jack can add a delightful taste and gooey texture.
- Flavor Boost: Enhance the flavor by adding spices like oregano or paprika. Or, if you’re a spice lover, consider mixing in chopped jalapeños or other hot peppers into the mixture.
- Meal Prep: This casserole is perfect for meal prep. You can make it ahead of time and store it in the fridge for up to three days or freeze portions for longer storage.
How to Store Mexican Spaghetti Squash Casserole
To store your leftover Mexican Spaghetti Squash Casserole, allow it to cool completely to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you’d like to store it for a longer period, place it in the freezer where it will stay good for about 2 to 3 months. For reheating, thaw it overnight in the fridge and then reheat in the oven at 350°F until warmed through.
Variation of Mexican Spaghetti Squash Casserole
While this casserole is delightful as it is, feel free to get creative by trying these variations:
- Protein Swap: Instead of ground turkey, you can substitute with ground chicken or even a vegetarian protein option like lentils or crumbled tofu for a meatless version.
- Add Veggies: Incorporate other vegetables such as zucchini, spinach, or mushrooms for extra nutrition and taste. These additions can enhance the texture and flavor profile.
- Cheesy Goodness: Experiment with different cheeses, such as pepper jack for a spicy twist or cheddar for a classic touch.
- Spice It Up: If you like a spicier dish, add more chili powder or some crushed red pepper flakes to amp up the heat.
- Flavor Profiles: For a different twist, you can mix in some taco seasoning or cilantro lime dressing to give the casserole a zesty flare.
FAQ
What makes the Mexican Spaghetti Squash Casserole healthy?
This dish is healthy due to its use of spaghetti squash instead of traditional pasta, lean ground turkey instead of higher-fat meats, and the inclusion of beans and vegetables that add essential nutrients.
Can I prepare the Mexican Spaghetti Squash Casserole ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge until you’re ready to bake. This allows the flavors to meld together even more.
Is it possible to freeze the Mexican Spaghetti Squash Casserole?
Absolutely! You can freeze it either assembled and uncooked or after baking. Just make sure to store it in a freezer-safe container or wrap it tightly in plastic wrap and foil.
How do I know when the casserole is done?
The casserole is done when it is bubbly and the cheese on top is slightly golden. You can also insert a knife in the center, and if it comes out hot, it’s ready.
Can I use other vegetables in this casserole?
Certainly! Feel free to add other vegetables like zucchini, spinach, or any of your favorites to enhance the flavor and nutrition of the dish.
Mexican Spaghetti Squash Casserole
Ingredients
Main Ingredients
- 2 lbs spaghetti squash halved and seeds removed
- 1 lb ground turkey cooked and browned
- 2 bell peppers chopped
- 11.5 oz corn canned, drained
- 18 oz black beans canned, drained and rinsed
- 4.3 oz green chiles canned
- 18 oz diced tomatoes canned, with juices
- 10 oz enchilada sauce canned
- 2 cups cheese mozzarella or Monterey Jack, shredded
Spices
- to taste chili powder
- to taste cumin
- to taste salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the halves cut side down in a microwave-safe dish with a little water, cover, and microwave on high for 10-12 minutes, or roast in the oven at 375°F for 30-40 minutes until soft.
- Let the cooked squash cool slightly, then use a fork to shred the flesh into noodle-like strands.
- In a skillet over medium heat, cook the ground turkey until browned and fully cooked, about 7-10 minutes.
Mixing
- In a large mixing bowl, combine the shredded squash, cooked turkey, chopped bell peppers, corn, black beans, green chiles, diced tomatoes with juices, enchilada sauce, chili powder, cumin, and salt. Stir until well combined.
- Transfer the mixture to a greased 9x13 inch casserole dish, spreading it evenly.
- Sprinkle the shredded cheese generously over the top.
Baking
- Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese, and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Allow the casserole to rest for 10 minutes before serving.
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