Mexican Spaghetti Squash Casserole Recipe

Introduction

This Mexican Spaghetti Squash Casserole is a flavorful and healthy twist on classic comfort food. Packed with seasoned ground turkey, colorful vegetables, and melted cheese, it’s a satisfying meal that’s perfect for weeknight dinners or meal prep.

Ingredients

• 2 lbs spaghetti squash
• 1 lb ground turkey
• 2 bell peppers
• 11.5 oz canned corn
• 18 oz canned black beans
• 4.3 oz canned green chiles
• 18 oz canned diced tomatoes
• 10 oz canned enchilada sauce
• 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. Once cool enough to handle, shred the flesh into noodles using a fork.
3. Step 3: In a nonstick skillet, cook the ground turkey until browned and fully cooked. Set aside to 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 well to combine.
5. Step 5: Transfer the mixture to a greased 9×13 inch casserole dish. Sprinkle the reserved cheese evenly on top.
6. Step 6: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until bubbly and golden on top.
7. Step 7: Let the casserole rest for 10 minutes before serving to allow it to set.

Tips & Variations

• For extra flavor, add a diced onion and garlic when cooking the ground turkey.
• Swap ground turkey for ground beef or chicken according to your preference.
• Use a mix of cheeses like cheddar and Monterey Jack for a richer taste.
• Add a pinch of smoked paprika for a smoky depth.
• If you want a vegetarian version, omit the turkey and add extra beans or sautéed mushrooms.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave portions for 1-2 minutes. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh diced tomatoes, but you may need to cook them down slightly to reduce excess moisture before mixing into the casserole.

How do I cook spaghetti squash easily?

Cut the squash in half, remove the seeds, and bake cut-side down on a baking sheet at 400°F for about 40 minutes, or until tender. Then scrape the flesh with a fork to create noodle-like strands.

Mexican Spaghetti Squash Casserole Recipe

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★★★★★

5 from 80 reviews

• Author: Olivia
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

This Mexican Spaghetti Squash Casserole is a flavorful and healthy twist on traditional Mexican dishes, combining tender spaghetti squash with ground turkey, colorful bell peppers, and a medley of beans and spices. Baked to perfection with a cheesy topping, this casserole is a comforting and nutritious meal that’s perfect for weeknight dinners or meal prep.

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Ingredients

Scale 1x2x3x

Vegetables and Produce

• 2 lbs spaghetti squash
• 2 bell peppers, chopped

Meat

• 1 lb ground turkey

Canned Goods

• 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
• 10 oz canned enchilada sauce

Dairy

• 2 cups shredded cheese (mozzarella or Monterey Jack)

Spices and Others

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Salt to taste
• 2 large eggs

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
2. Cook spaghetti squash: Cook the spaghetti squash until it becomes tender—this can be done by baking, boiling, or microwaving. Once cooked, shred the flesh using a fork to create noodle-like strands.
3. Brown the turkey: In a nonstick skillet over medium heat, cook the ground turkey until fully browned. Remove from heat and let it cool slightly.
4. Combine ingredients: In a large bowl, mix 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 thoroughly until well blended.
5. Assemble the casserole: Grease a 9×13 inch casserole dish with cooking spray or oil. Transfer the mixture into the dish, spreading it evenly. Sprinkle the shredded cheese evenly on top.
6. Bake covered: Cover the casserole dish with foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld and ingredients to cook through.
7. Bake uncovered: Remove the foil and continue baking for an additional 15 minutes until the casserole is bubbly and the cheese is melted and slightly golden.
8. Rest before serving: Allow the casserole to rest for 10 minutes after removing it from the oven; this helps it set and makes serving easier.

Notes

• You can cook the spaghetti squash by baking it at 400°F for about 40 minutes or microwave it for 10-12 minutes until tender.
• Ground turkey can be substituted with ground chicken or beef if preferred.
• Adjust spices according to your heat tolerance; add more chili powder or a dash of cayenne pepper for extra kick.
• For a vegetarian version, omit ground turkey and add extra beans or sautéed vegetables.
• Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Keywords: Mexican casserole, spaghetti squash recipes, healthy dinner, ground turkey casserole, baked casserole, Mexican comfort food