I absolutely love creating comfort food that’s not only delicious but also keeps nutrition in mind. Enter the Mexican Spaghetti Squash Casserole! This dish is a perfect blend of textures and flavors that will fill your home with a wonderful aroma while keeping things healthy. Whether it’s a busy weeknight dinner or a get-together with friends, this casserole is bound to please a crowd. It offers a satisfying and hearty meal that’s great for anyone looking to enjoy Mexican-inspired cuisine without the guilt.
Why Cook This at Home
There are so many reasons to whip up this delightful Mexican Spaghetti Squash Casserole in your kitchen. First and foremost, it’s definitely family-friendly. Kids adore the cheesy goodness combined with delicious, colorful veggies, and you can sneak in extra nutrients without them even noticing! Plus, it’s budget-friendly, making it a staple for those of us keeping an eye on costs—especially in today’s economy.
This casserole is not just a crowd-pleaser; it’s also incredibly easy to prepare. In about an hour, you can serve up a meal that feels indulgent but is loaded with healthy ingredients. It’s perfect for meal prep, as it keeps well in the fridge for leftovers, making lunch a breeze the next day.
"I couldn’t believe how delicious this casserole was! My kids devoured it, and I love knowing that it’s good for them!"
How This Recipe Comes Together
Preparing this hearty dish is a breeze. Start by cooking your spaghetti squash until tender and shredding it into noodles. While that cools, you’ll cook your ground turkey in a nonstick skillet until browned. Then it’s all about combining the ingredients in a big bowl: shredded squash, turkey, chopped bell peppers, corn, black beans, green chiles, diced tomatoes, enchilada sauce, and spices. Finally, pour this delicious mix into a casserole dish, top it off with cheese, and bake until golden and bubbly. Easy, right?
What You’ll Need
Here’s your grocery list for this amazing recipe:
- 2 lbs spaghetti squash
- 1 lb ground turkey
- 2 bell peppers (your choice of color)
- 11.5 oz corn (canned)
- 18 oz black beans (canned)
- 4.3 oz green chiles (canned)
- 18 oz diced tomatoes (canned)
- 10 oz enchilada sauce (canned)
- 2 cups cheese (mozzarella or Monterey Jack)
- Spices: chili powder, cumin, salt
Feel free to customize! You could use different types of beans or add your favorite veggies based on what you have on hand.
Directions to Follow
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti squash until tender. Once cooled, shred it into noodle-like strands.
- In a nonstick skillet, brown the ground turkey over medium heat. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the shredded squash, ground turkey, chopped bell peppers, drained corn, black beans, green chiles, diced tomatoes (with juices), enchilada sauce, and spices. Mix well.
- Pour the mixture into a greased 9×13 inch casserole dish. Top with cheese.
- Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes until bubbly and slightly golden.
- Let the casserole rest for about 10 minutes before serving.
Best Ways to Enjoy It
This Mexican Spaghetti Squash Casserole is versatile! Serve it warm with a dollop of sour cream, freshly chopped cilantro, or avocado slices. If you feel adventurous, toss some lime juice over it for an extra zing. It pairs beautifully with a simple green salad or tortilla chips on the side. And if you’re looking for a heartier meal, consider serving it alongside refried beans.
Keeping Leftovers Fresh
To store your casserole, let it cool completely before covering it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to four days. For longer storage, consider freezing individual portions in airtight containers for up to three months. To reheat, simply remove the portion from the fridge or freezer and heat until warmed through, either in the microwave or oven.
Pro Chef Tips
- Roast the spaghetti squash before shredding to enhance its natural sweetness.
- Want extra flavor? Consider sautéing some onions and garlic with the turkey.
- If you like added heat, throw in some diced jalapeños or use spicy enchilada sauce.
- For added richness, swap out half the cheese for some creamy cream cheese before baking.
Creative Twists
Feel free to experiment with flavors! You could use different proteins like shredded chicken or black beans instead of ground turkey. For a vegetarian option, eliminate the meat entirely and double up on the beans. Try different toppings, such as crushed tortilla chips or a sprinkle of queso fresco for a delightful crunch and flavor boost.
Common Questions Answered
How long does prep and cooking take?
Generally, you can expect about 15-20 minutes of prep time, followed by an hour in the oven. Perfect for a weeknight!
Can I use a different kind of squash?
Absolutely! Zucchini or butternut squash can also work, but cooking times may vary.
Is this casserole suitable for meal prep?
Yes! It holds up well in the fridge for up to four days or in the freezer for three months.
Whether you’re looking to impress your family or kick back with a meal that’s both comforting and satisfying, this Mexican Spaghetti Squash Casserole checks all the boxes! Enjoy your cooking adventure!
Mexican Spaghetti Squash Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti squash until tender. Once cooled, shred it into noodle-like strands.
- In a nonstick skillet, brown the ground turkey over medium heat. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the shredded squash, ground turkey, chopped bell peppers, drained corn, black beans, green chiles, diced tomatoes (with juices), enchilada sauce, and spices. Mix well.
- Pour the mixture into a greased 9×13 inch casserole dish. Top with cheese.
- Cover the dish with foil and bake for 45 minutes.
- Then, remove the foil and bake for an additional 15 minutes until bubbly and slightly golden.
- Let the casserole rest for about 10 minutes before serving.