Description
This Mexican Spaghetti Squash Casserole is a flavorful, low-carb alternative to traditional pasta casseroles. Combining tender spaghetti squash strands with seasoned ground turkey, vibrant bell peppers, beans, corn, and a blend of Mexican spices, it’s topped with melted cheese and baked to bubbly perfection. This hearty and nutritious dish offers a delicious way to enjoy Mexican-inspired flavors in a wholesome casserole form, perfect for family dinners or batch cooking.
Ingredients
Vegetables
- 2 lbs spaghetti squash (cooked & cooled slightly)
- 2 bell peppers (chopped into small pieces)
- 11.5 oz can of corn (drained; 341 mL)
- 18 oz can of diced tomatoes (including juices; 541 mL)
- 4.3 oz can of green chiles (127 mL)
Protein
- 1 lb ground turkey
- 18 oz can of black beans (drained & rinsed; 541 mL)
- 2 eggs
Spices & Sauces
- 1 tablespoon mild chili powder
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 10 oz can of mild enchilada sauce (300 mL)
Dairy
- 2 cups cheese (divided; mozzarella or Monterey Jack)
Instructions
- Cook Spaghetti Squash: Preheat your oven to 350°F. Cut the spaghetti squash in half, scoop out the seeds, and roast it cut side down on a baking sheet for about 40 minutes until tender. Allow it to cool slightly, then use a fork to shred the flesh into noodle-like strands.
- Cook Turkey: While the squash roasts, heat a nonstick skillet over medium heat. Add the ground turkey, breaking it up with a spatula, and cook until no pink remains, approximately 7 minutes. Remove from heat and let it cool slightly.
- Combine Ingredients: In a large mixing bowl, add the cooked spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn, rinsed black beans, green chiles, diced tomatoes with juices, mild enchilada sauce, chili powder, cumin, salt, and eggs. Stir well to combine all ingredients evenly. Reserve 3/4 cup of shredded cheese for topping, and add the rest to the mixture.
- Assemble Casserole: Transfer the mixture to a deep 9×13 inch casserole dish. Sprinkle the reserved 3/4 cup of cheese evenly over the top.
- Bake: Cover the casserole with foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake uncovered for another 15 minutes until the casserole is cooked through, bubbly, and the cheese is melted and lightly browned.
- Rest and Serve: After baking, allow the casserole to rest for at least 10 minutes. This helps it set and makes it easier to serve. Enjoy your delicious Mexican Spaghetti Squash Casserole warm.
Notes
- Cooking spaghetti squash: Roasting the squash in the oven cut side down helps it cook evenly and makes shredding easier. Alternatively, you can microwave or pressure cook it for faster preparation.
- Ground turkey: You can substitute with ground chicken or lean ground beef if preferred.
- Enchilada sauce: Use mild enchilada sauce for a gentle spice level, or swap for medium/hot if you like it spicier.
- Eggs help bind the casserole ingredients together, ensuring it holds its shape well.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
