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Mexican Spaghetti Squash Casserole

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A wholesome and hearty casserole combining spaghetti squash with vibrant Mexican flavors, perfect for cozy evenings.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 lb ground turkey
  • 1 can black beans, rinsed and drained
  • 1 bell pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup corn (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 2 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Cheddar cheese (optional, for topping)
  • Fresh cilantro (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Bake for about 30-40 minutes until tender.
  3. Meanwhile, in a large skillet, cook the ground turkey over medium heat until browned. Add the onion and garlic, cooking until softened, about 3-5 minutes.
  4. Stir in the bell pepper, corn, black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Let it simmer for about 10 minutes.
  5. Once the spaghetti squash is done, scrape the insides with a fork to create spaghetti-like strands.
  6. Combine the spaghetti squash strands with the turkey mixture, stirring until everything is well mixed.
  7. If desired, transfer the mixture to a baking dish, top with cheese, and bake for an additional 10 minutes until warm.
  8. Garnish with fresh cilantro before serving.

Notes

This casserole stores well in an airtight container for up to 4 days. Freezes individual portions for up to three months.

Nutrition

Find it online: https://www.nailzspa.com/mexican-spaghetti-squash-casserole/

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