Mexican Spaghetti Squash Casserole Recipe
A flavorful and healthy Mexican Spaghetti Squash Casserole combining tender spaghetti squash with savory ground turkey, colorful bell peppers, black beans, corn, and a zesty enchilada sauce, all baked to bubbly perfection with melted cheese on top. This dish offers a delicious low-carb alternative to traditional casseroles, packed with protein and vibrant Mexican-inspired flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 lbs spaghetti squash
- 1 lb ground turkey
- 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
- 10 oz canned enchilada sauce
- 2 cups shredded cheese (mozzarella or Monterey Jack)
Spices
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
- Cook Spaghetti Squash: Bake or roast the spaghetti squash until it is tender, then carefully shred it with a fork to create spaghetti-like noodles.
- Cook Ground Turkey: In a nonstick skillet over medium heat, cook the ground turkey until it is fully browned and cooked through. Remove from heat and let it cool slightly.
- Mix Ingredients: In a large mixing bowl, combine the shredded spaghetti squash, cooked turkey, chopped bell peppers, drained corn, drained black beans, green chiles, diced tomatoes with their juices, enchilada sauce, chili powder, cumin, salt, and 2 beaten eggs. Stir everything until well combined.
- Assemble Casserole: Grease a 9×13 inch casserole dish and transfer the mixture into it. Evenly spread the mixture and sprinkle the reserved shredded cheese over the top.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes to allow flavors to meld and ingredients to cook together.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the casserole is bubbly and the cheese is golden.
- Rest and Serve: Let the casserole rest for 10 minutes after baking before serving to allow it to set for easier slicing and enhanced flavor.
Notes
- You can roast the spaghetti squash by cutting it in half, scooping out seeds, and baking cut side down on a baking sheet at 400°F for about 40 minutes, or until tender.
- Use ground turkey breast for a leaner option or substitute with ground chicken if preferred.
- The two beaten eggs help bind the casserole together; do not skip them.
- If you prefer a spicier casserole, add a pinch of cayenne pepper or use a spicy enchilada sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: Mexican casserole, spaghetti squash recipe, ground turkey casserole, low carb casserole, healthy Mexican dinner, baked spaghetti squash, enchilada casserole
