Mexican Spaghetti Squash Casserole
A healthy and comforting twist on traditional casseroles, this Mexican Spaghetti Squash Casserole is packed with protein, fiber, and delicious flavors. Perfect for weeknight dinners or meal prep.
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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Notes
Pair with a fresh salad or guacamole. Add toppings like cilantro, avocado, or jalapeños for extra flavor.