Mexican Spaghetti Squash Casserole

A delicious and nutritious Mexican-inspired casserole featuring spaghetti squash, ground turkey, colorful veggies, and melted cheese, perfect for family meals or gatherings.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 lbs spaghetti squash
1 lb ground turkey
2 pieces bell peppers (your choice of color)
11.5 oz corn (canned) drained
18 oz black beans (canned) drained
4.3 oz green chiles (canned)
18 oz diced tomatoes (canned) with juices
10 oz enchilada sauce (canned)
2 cups cheese (mozzarella or Monterey Jack)

Spices

1 tbsp chili powder
1 tbsp cumin
to taste salt

Method

Preparation

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.

Combining Ingredients

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.

Baking

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.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 8gSugar: 6g

Notes

To store leftovers, let the casserole cool completely and cover tightly with plastic wrap or aluminum foil. Keep in the refrigerator for up to four days or freeze individual portions for up to three months. Reheat in the microwave or oven until warmed through.

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