Description
This Mexican Spaghetti Squash Casserole is a hearty, flavorful dish featuring tender roasted squash strands mixed with seasoned ground meat, beans, vegetables, and melted cheese. It is a comforting yet lighter alternative to traditional pasta casseroles.
Ingredients
1 medium spaghetti squash
1 pound ground turkey or beef
1 cup diced bell peppers (any color)
1 cup diced onion
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes, undrained
1 tablespoon taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1 cup shredded cheese (cheddar or Mexican blend)
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for 30–35 minutes until tender.
- While the squash roasts, heat a large skillet over medium heat. Add the ground turkey or beef and cook until browned, breaking it apart as it cooks.
- Add the diced onion, bell peppers, and minced garlic to the skillet. Sauté for about 5 minutes until softened and fragrant.
- Stir in the black beans, corn, diced tomatoes with their juice, taco seasoning, cumin, chili powder, salt, and pepper. Cook for 5 minutes to blend the flavors.
- Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and transfer to a large mixing bowl.
- Add the meat and vegetable mixture to the bowl with the squash strands and mix until well combined.
- Transfer the mixture to a greased baking dish and spread evenly. Sprinkle shredded cheese over the top.
- Bake for 20–25 minutes until the cheese is melted and bubbly.
- Let cool for 5–10 minutes before garnishing with fresh cilantro and serving.
Notes
Swap ground turkey with ground chicken or ground pork if desired.
For a vegetarian version, omit the meat and add extra black beans or pinto beans.
Add diced jalapeños or cayenne pepper for extra heat.
Top with sliced avocado or sour cream for added richness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze tightly wrapped for up to 2 months and thaw overnight before reheating.
Drain beans well and avoid overcooking squash to prevent excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 70 mg
