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Mexican Spaghetti Squash Casserole: A Low-Carb, Flavor-Packed Delight

Mexican spaghetti squash casserole
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This Mexican Spaghetti Squash Casserole is a delicious, low-carb twist on a classic comfort food. Packed with ground turkey, black beans, corn, and cheese, it’s a hearty and flavorful dish that’s easy to prepare. Perfect for meal prep, leftovers taste even better the next day! Whether you’re looking for a healthier dinner option or a crowd-pleasing casserole, this recipe is a winner.

Ingredients

Scale
  • 2 lbs spaghetti squash, cooked & slightly cooled (see note 1)
  • 1 lb ground turkey (see note 2)
  • 2 bell peppers, chopped into small pieces
  • 1 (11.5 oz) can of corn, drained (341 mL)
  • 1 (18 oz) can of black beans, drained & rinsed (541 mL)
  • 1 (4.3 oz) can of green chiles (127 mL)
  • 1 (18 oz) can of diced tomatoes, including juices (541 mL)
  • 1 (10 oz) can of mild enchilada sauce (300 mL) (see note 3)
  • 1 tablespoon mild chili powder
  • 1 tablespoon cumin
  • ½ teaspoon salt
  • 2 eggs (see note 4)
  • 2 cups cheese, divided (mozzarella or Monterey Jack)

Instructions

  1. Cook Spaghetti Squash:
    • Cook the spaghetti squash (see note 1). Once cooked, scoop out the seeds and shred the flesh into noodle-like strands using a fork.
  2. Cook Ground Turkey:
    • Preheat the oven to 350°F (175°C).
    • In a nonstick skillet, cook the ground turkey over medium heat, breaking it up with a spatula until no pink remains (about 7 minutes). Let it cool slightly.
  3. Combine Ingredients:
    • In a large bowl, mix the cooked spaghetti squash, ground turkey, bell peppers, corn, black beans, green chiles, diced tomatoes, enchilada sauce, chili powder, cumin, salt, eggs, and 1 ¼ cups of cheese. Stir until well combined.
  4. Assemble and Bake:
    • Transfer the mixture to a deep 9×13-inch casserole dish. Sprinkle the remaining ¾ cup of cheese on top.
    • Cover the dish with foil and bake for 45 minutes. Then, uncover and bake for an additional 15 minutes, or until the casserole is bubbling and cooked through.
  5. Serve:
    • Let the casserole rest for at least 10 minutes before serving. This helps it set up and makes it easier to slice.

Notes

  1. Spaghetti Squash: Cook it ahead of time and let it cool. You can bake it in the oven or use an Instant Pot for faster cooking.
  2. Protein Swap: Ground turkey can be replaced with ground chicken, beef, or omitted for a vegetarian version. Add extra black beans for protein.
  3. Enchilada Sauce: Use brands like Frontera or La Victoria for the best flavor.
  4. Eggs: Don’t skip the eggs—they help bind the casserole and give it structure.

Nutrition

Find it online: https://recipes.swedishinarabic.net/mexican-spaghetti-squash-casserole-a-low-carb-flavor-packed-delight/