Mexican Spaghetti Squash Casserole
Mexican Spaghetti Squash Casserole is a delightful fusion of rich Mexican flavors and the nutritious goodness of spaghetti squash. This easy-to-make dish is a game-changer for family dinners, potlucks, or meal prep. Packed with ground turkey, black beans, corn, and gooey cheese, it offers a satisfying low-carb alternative to traditional casseroles. The vibrant colors and hearty textures make it a feast for both the eyes and the palate. Plus, this casserole reheats beautifully, ensuring that leftovers are just as enjoyable as the first serving!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs cooked spaghetti squash
- 1 lb ground turkey
- 2 bell peppers (chopped)
- 11.5 oz can of corn (drained)
- 18 oz can of black beans (drained and rinsed)
- 4.3 oz can of green chiles
- 18 oz can of diced tomatoes
- 10 oz can of mild enchilada sauce
- 2 cups shredded cheese (mozzarella or Monterey Jack)
- 1 tablespoon mild chili powder
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 2 eggs
Instructions
- Preheat oven to 350°F.
- Cook spaghetti squash by roasting or microwaving; shred into noodles.
- In a nonstick skillet over medium heat, cook ground turkey until browned (about 7 minutes). Let cool slightly.
- In a large mixing bowl, combine all ingredients excluding 3/4 cup cheese; mix well.
- Transfer to a greased 9×13 inch casserole dish and top with reserved cheese.
- Cover with foil and bake for 45 minutes; then uncover and bake for an additional 15 minutes until bubbly.
- Let rest for at least 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 120mg
Find it online: https://treatsbyalina.com/mexican-spaghetti-squash-casserole/