Why Make This Recipe
This Mexican Spaghetti Squash Casserole is a fun and healthy twist on traditional casseroles. It combines the flavors of Mexican cuisine with the nutritional benefits of spaghetti squash. Perfect for a family dinner or meal prep, it’s packed with protein and veggies, making it a balanced dish everyone will enjoy. Plus, it’s a great way to use spaghetti squash if you’re looking to cut down on carbs!
How to Make Mexican Spaghetti Squash Casserole
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
Directions:
- Preheat the oven to 350°F.
- Cook the spaghetti squash until tender, then shred it into noodle-like strands.
- In a nonstick skillet, cook the ground turkey until it’s browned; let it cool slightly.
- In a large bowl, mix together the shredded squash, ground turkey, chopped peppers, drained corn and black beans, green chiles, diced tomatoes with their juices, enchilada sauce, spices, and eggs.
- Transfer the mixture to a greased 9×13 inch casserole dish and top with the reserved cheese.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly.
- Let it rest for 10 minutes before serving.
How to Serve Mexican Spaghetti Squash Casserole
Serve this casserole hot from the oven. It pairs well with a simple side salad or some tortilla chips. You can also add toppings like fresh cilantro, avocado, or sour cream for extra flavor.
How to Store Mexican Spaghetti Squash Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or oven until warmed through. You can also freeze the casserole before baking it for later use.
Tips to Make Mexican Spaghetti Squash Casserole
- Ensure the spaghetti squash is fully cooked so that it easily shreds.
- Feel free to adjust the spices according to your taste preferences. You can add more chili powder for extra heat or omit it entirely for a milder dish.
- Mix in other vegetables like zucchini or carrots for added nutrition and flavor.
Variation
For a vegetarian option, you can replace the ground turkey with additional beans or lentils. This will keep the dish hearty and fulfilling without the meat.
FAQs
1. Can I use a different type of squash?
Yes, you can try using butternut squash or another type of winter squash, but make sure to adjust the cooking time as necessary.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole the night before and keep it in the refrigerator. Just bake it right before serving.
3. How long does it take to cook spaghetti squash?
It usually takes about 30 to 45 minutes to cook depending on the method. Use a microwave for faster results—just halve it and place the cut side down in a dish with water for about 10-15 minutes.
Mexican Spaghetti Squash Casserole
Ingredients
Method
- Preheat the oven to 350°F.
- Cook the spaghetti squash until tender, then shred it into noodle-like strands.
- In a nonstick skillet, cook the ground turkey until it’s browned; let it cool slightly.
- In a large bowl, mix together the shredded squash, ground turkey, chopped peppers, drained corn and black beans, green chiles, diced tomatoes with their juices, enchilada sauce, spices.
- Transfer the mixture to a greased 9x13 inch casserole dish and top with the reserved cheese.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly.
- Let it rest for 10 minutes before serving.