Mexican Spaghetti Squash Casserole Recipe

Introduction

This Mexican Spaghetti Squash Casserole is a flavorful, healthy twist on a classic comfort dish. Packed with ground turkey, vegetables, and a blend of spices, it’s perfect for a satisfying weeknight dinner that the whole family will enjoy.

Ingredients

• 2 lbs spaghetti squash
• 1 lb ground turkey
• 2 bell peppers, chopped
• 11.5 oz corn, canned and drained
• 18 oz black beans, canned and drained
• 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: chili powder, cumin, salt (to taste)
• 2 eggs

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: Cook the spaghetti squash until tender. Once cool enough to handle, shred the flesh into noodle-like strands using a fork.
3. Step 3: In a nonstick skillet, cook the ground turkey over medium heat until browned. Remove from heat and let cool slightly.
4. Step 4: In a large bowl, combine the shredded spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn, drained 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 into a greased 9×13 inch casserole dish. Sprinkle the shredded cheese evenly over the top.
6. Step 6: Cover the casserole with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes 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

• Use ground chicken or beef as a substitute for ground turkey based on your preference.
• Add a dash of smoked paprika or cayenne pepper for extra smoky heat.
• For a vegetarian version, omit the meat and increase the beans and corn.
• Top with fresh cilantro and a squeeze of lime for added brightness before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F oven until warmed through. This casserole also freezes well—freeze in portions for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I cook the spaghetti squash?

You can cook spaghetti squash by roasting it in the oven at 400°F for about 40 minutes, or until a fork easily pierces the skin. Let it cool, then shred the flesh with a fork into spaghetti-like strands.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the day before and refrigerate it. When ready to bake, remove it from the fridge and bake uncovered for a few extra minutes to ensure it’s heated through.

Mexican Spaghetti Squash Casserole Recipe

Print Recipe

★★★★★

4.6 from 220 reviews

This Mexican Spaghetti Squash Casserole is a flavorful, low-carb twist on classic casseroles, combining tender spaghetti squash strands with seasoned ground turkey, vibrant bell peppers, corn, black beans, and a rich enchilada sauce. Topped with melty mozzarella or Monterey Jack cheese and baked to bubbly perfection, this hearty dish is perfect for a family dinner or meal prep.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and 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

Protein

• 1 lb ground turkey

Other Ingredients

• 10 oz canned enchilada sauce
• 2 cups shredded cheese (mozzarella or Monterey Jack)
• 2 large eggs
• Spices: 1 tsp chili powder, 1 tsp cumin, ½ tsp salt (adjust to taste)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the other ingredients.
2. Cook the Spaghetti Squash: Cut the spaghetti squash in half, remove the seeds, and bake it cut side down on a baking sheet for about 40 minutes or until tender. Once cool enough to handle, use a fork to shred the flesh into spaghetti-like strands.
3. Cook the Ground Turkey: In a nonstick skillet over medium heat, cook the ground turkey until fully browned and cooked through, breaking it up into crumbles as it cooks. Once done, remove from heat and let it cool slightly.
4. Combine Ingredients: In a large mixing bowl, add the shredded spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn and black beans, canned green chiles, diced tomatoes including the juices, enchilada sauce, spices (chili powder, cumin, salt), and eggs. Mix everything thoroughly until well combined.
5. Assemble the Casserole: Lightly grease a 9×13 inch casserole dish and transfer the mixture into it. Spread evenly and then sprinkle the two cups of shredded cheese over the top.
6. Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld and the ingredients to set.
7. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes or until the casserole is bubbly and the cheese on top is melted and slightly golden.
8. Rest Before Serving: Let the casserole rest for 10 minutes after removing from the oven. This helps it firm up and makes serving easier.

Notes

• You can substitute ground turkey with ground chicken or beef based on your preference.
• For a spicier dish, add diced jalapeños or increase the amount of chili powder.
• Leftover casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Using fresh vegetables in place of canned corn, beans, and tomatoes is possible but adjust cooking times accordingly.
• If you want a vegetarian version, omit the turkey and add extra beans or tofu.

Keywords: Mexican spaghetti squash casserole, ground turkey casserole, low-carb casserole, baked spaghetti squash recipe, enchilada sauce casserole, healthy Mexican casserole