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Mexican Spaghetti Squash Casserole Recipe

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4 from 44 reviews

This Mexican Spaghetti Squash Casserole is a flavorful, low-carb dish combining tender spaghetti squash strands with seasoned ground turkey, beans, vegetables, and cheese. Baked to bubbly perfection, it’s a hearty and nutritious meal inspired by classic Mexican flavors, perfect for a family dinner or meal prep.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Vegetables & Base

  • 2 lbs spaghetti squash, cooked & cooled slightly
  • 2 bell peppers, chopped into small pieces
  • 11.5 oz can of corn, drained (341 mL)
  • 18 oz can of black beans, drained & rinsed (541 mL)
  • 4.3 oz can of green chiles (127 mL)
  • 18 oz can of diced tomatoes, including juices (541 mL)

Protein & Sauce

  • 1 lb ground turkey
  • 10 oz can of mild enchilada sauce (300 mL)
  • 1 tablespoon mild chili powder
  • 1 tablespoon cumin
  • ½ teaspoon salt
  • 2 eggs

Dairy

  • 2 cups cheese (mozzarella or Monterey Jack), divided

Instructions

  1. Cook Spaghetti Squash: Preheat oven or use an Instant Pot to cook the spaghetti squash until tender. Scoop out the seeds and shred the flesh into noodle-like strands using a fork. Let it cool slightly.
  2. Cook Turkey: Preheat the oven to 350°F (175°C). In a nonstick skillet over medium heat, cook the ground turkey, breaking it apart with a spatula, until no pink remains, about 7 minutes. Allow it to cool slightly.
  3. Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn, rinsed black beans, green chiles, diced tomatoes with juices, mild enchilada sauce, chili powder, cumin, salt, and eggs. Stir until everything is well incorporated. Reserve ¾ cup of cheese for topping and mix the rest into the casserole mixture.
  4. Assemble Casserole: Transfer the mixture into a deep 9×13 inch casserole dish. Evenly sprinkle the reserved ¾ cup of cheese over the top.
  5. Bake: Cover the casserole with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 15 minutes until the casserole is cooked through, bubbly, and the cheese is melted and lightly golden.
  6. Rest and Serve: Remove from the oven and let the casserole rest for at least 10 minutes. This allows the dish to set up and makes it easier to serve.

Notes

  • Cook the spaghetti squash ahead of time and ensure it is cooled well before mixing to prevent sogginess.
  • You can cook the squash in the oven or use an Instant Pot for faster preparation.
  • For a vegetarian version, omit the ground turkey and add extra black beans or another plant-based protein.
  • Mild enchilada sauce brands such as Fronterra or La Victoria work well in this dish.
  • Adding eggs is crucial to help the casserole set up properly and hold its shape.
  • Author: Adeline
  • Prep Time: 20 minutes (includes cooking and cooling spaghetti squash)
  • Cook Time: 1 hour (45 minutes covered baking + 15 minutes uncovered baking + 7 minutes turkey cooking)
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://flavorhug.com/mexican-spaghetti-squash-casserole-recipe/