Mexican Spaghetti Squash Casserole Recipe

Introduction

This Mexican Spaghetti Squash Casserole is a flavorful and healthy twist on traditional pasta dishes. Packed with ground turkey, fresh vegetables, and a blend of spices, it’s a comforting meal that’s easy to prepare and perfect for any night of the week.

Ingredients

• 2 lbs spaghetti squash
• 1 lb ground turkey
• 2 bell peppers
• 11.5 oz corn (canned)
• 18 oz black beans (canned)
• 4.3 oz green chiles (canned)
• 18 oz diced tomatoes (canned)
• 10 oz enchilada sauce (canned)
• 2 cups cheese (mozzarella or Monterey Jack)
• Spices: chili powder, cumin, salt
• 2 eggs

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Cook the spaghetti squash until tender by baking, microwaving, or boiling, then shred the flesh into noodle-like strands with a fork.
3. Step 3: In a nonstick skillet, cook the ground turkey over medium heat until browned. Remove from heat and let it cool slightly.
4. Step 4: In a large bowl, combine the shredded spaghetti squash, cooked turkey, chopped bell peppers, drained corn and black beans, green chiles, diced tomatoes with their juices, enchilada sauce, chili powder, cumin, salt, and eggs. Mix everything well.
5. Step 5: Grease a 9×13 inch casserole dish. Transfer the mixture into the dish and spread evenly. Top with the cheese.
6. Step 6: Cover the casserole with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
7. Step 7: Let the casserole rest for 10 minutes before serving to allow it to set.

Tips & Variations

• For a vegetarian version, replace ground turkey with cooked lentils or extra black beans.
• Add a diced jalapeño for extra heat.
• Use pepper jack cheese instead of mozzarella or Monterey Jack for a spicy kick.
• To speed up cooking, microwave the spaghetti squash halves for 10 minutes instead of baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, but spaghetti squash is recommended for its noodle-like texture. Other squashes won’t shred the same way and may alter the dish’s consistency.

Do I have to use eggs in the casserole?

The eggs help bind the casserole together, but if you prefer, you can omit them or use a flax egg as a vegan alternative.

Mexican Spaghetti Squash Casserole Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

This Mexican Spaghetti Squash Casserole is a flavorful, healthy alternative to traditional pasta dishes. Packed with ground turkey, colorful bell peppers, black beans, corn, and a blend of Mexican spices, it’s topped with melted cheese and baked to perfection. This hearty casserole is perfect for a comforting weeknight dinner that’s both satisfying and nourishing.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

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Vegetables and Squash

• 2 lbs spaghetti squash
• 2 bell peppers, chopped

Protein

• 1 lb ground turkey
• 18 oz black beans (canned, drained and rinsed)

Canned Goods

• 11.5 oz corn (canned, drained)
• 4.3 oz green chiles (canned)
• 18 oz diced tomatoes (canned, with juices)
• 10 oz enchilada sauce (canned)

Dairy

• 2 cups cheese (mozzarella or Monterey Jack), shredded
• 2 large eggs

Spices

• 1 tsp chili powder
• 1 tsp ground cumin
• Salt to taste (approximately 1/2 tsp)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Cook Spaghetti Squash: Cook the whole spaghetti squash until tender, either by baking or microwaving, then carefully shred the flesh into spaghetti-like noodles using a fork.
3. Brown Ground Turkey: In a nonstick skillet over medium heat, cook the ground turkey until fully browned and cooked through. Remove from heat and let it cool slightly.
4. Mix Ingredients: In a large bowl, combine 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. Mix thoroughly to blend all ingredients evenly.
5. Assemble Casserole: Grease a 9×13 inch casserole dish and transfer the mixture into it. Evenly sprinkle the shredded cheese over the top.
6. Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 45 minutes.
7. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the casserole is bubbly and the cheese is nicely melted and slightly browned.
8. Rest: Allow the casserole to rest for 10 minutes before serving to let it set and enhance flavors.

Notes

• You can cook spaghetti squash by baking, microwaving, or boiling; baking enhances flavor best.
• Use either mozzarella or Monterey Jack cheese based on preference for a milder or sharper cheese flavor.
• Drain and rinse canned beans and corn to reduce sodium.
• For spicier flavor, add additional chili powder or a dash of cayenne pepper.
• This casserole can be prepared ahead and refrigerated or frozen for convenient meals.

Keywords: spaghetti squash casserole, Mexican casserole, ground turkey casserole, healthy casserole, baked casserole, low carb casserole