Mexican Spaghetti Squash Casserole Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the other ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
