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Mexican Spaghetti Squash Casserole

A healthy and delicious casserole that combines the flavors of Mexican cuisine with nutritious spaghetti squash, making it a perfect family meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs spaghetti squash Ensure it's fully cooked for easy shredding.
  • 1 lb ground turkey Cook until browned.
  • 2 pieces bell peppers Chopped.
  • 11.5 oz corn (canned) Drained.
  • 18 oz black beans (canned) Drained.
  • 4.3 oz green chiles (canned) Optional for added spice.
  • 18 oz diced tomatoes (canned) Include juices.
  • 10 oz enchilada sauce (canned) Adds flavor to the casserole.
  • 2 cups cheese (mozzarella or Monterey Jack) Reserved for topping.
Spices
  • 1 tbsp chili powder Adjust for spice preference.
  • 1 tbsp cumin
  • 1 tbsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Cook the spaghetti squash until tender, then shred it into noodle-like strands.
  3. In a nonstick skillet, cook the ground turkey until it’s browned; let it cool slightly.
  4. 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.
  5. Transfer the mixture to a greased 9x13 inch casserole dish and top with the reserved cheese.
Baking
  1. Cover the dish with foil and bake for 45 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly.
  3. Let it rest for 10 minutes before serving.

Notes

Serve hot, pairs well with a side salad or tortilla chips. Add toppings like fresh cilantro, avocado, or sour cream for extra flavor. Can store leftovers in an airtight container in the refrigerator for up to 3 days.