Mexican Spaghetti Squash Casserole Recipe
This Mexican Spaghetti Squash Casserole is a flavorful and healthy twist on traditional casseroles, combining tender spaghetti squash noodles with ground turkey, vibrant vegetables, beans, and a zesty enchilada sauce. Topped with melted cheese and seasoned with chili powder and cumin, this dish is a comforting and nutritious meal perfect for weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Vegetables & Beans
- 2 lbs spaghetti squash
- 2 bell peppers, chopped
- 11.5 oz canned corn, drained
- 18 oz canned black beans, drained and rinsed
- 4.3 oz canned green chiles
- 18 oz canned diced tomatoes with juices
Proteins
- 1 lb ground turkey
Dairy
- 2 cups shredded cheese (mozzarella or Monterey Jack)
Other
- 10 oz canned enchilada sauce
- Spices: chili powder, cumin, salt (to taste)
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Spaghetti Squash: Cook the spaghetti squash until tender, either by baking or boiling, then carefully shred the flesh into noodle-like strands using a fork.
- Cook Ground Turkey: In a nonstick skillet over medium heat, cook the ground turkey until it is fully browned and no longer pink. Allow it to cool slightly before mixing.
- Combine Ingredients: In a large bowl, mix together the shredded spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn, black beans, green chiles, diced tomatoes with their juices, enchilada sauce, chili powder, cumin, salt, and eggs. Ensure everything is evenly incorporated.
- Assemble Casserole: Grease a 9×13 inch casserole dish and transfer the mixture into it. Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake Covered: Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and slightly golden on top.
- Rest and Serve: Let the casserole rest for 10 minutes before serving to allow it to set and cool slightly for easier serving.
Notes
- To cook spaghetti squash, you can bake it halved with the cut side down at 400°F for about 40 minutes or microwave it for 10-12 minutes until tender.
- If preferred, substitute ground turkey with ground chicken or beef for variation.
- Feel free to add extra spices like garlic powder or smoked paprika for enhanced flavor.
- This casserole stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- Reheat leftovers covered in the oven or microwave until warmed through.
Keywords: Mexican casserole, spaghetti squash recipe, healthy casserole, ground turkey casserole, low-carb Mexican dinner
