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Mexican Spaghetti Squash Casserole

Mexican Spaghetti Squash Casserole
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Mexican Spaghetti Squash Casserole is a delicious and nutritious twist on classic comfort food. This dish features spaghetti squash as a low-carb, gluten-free alternative to traditional pasta, combined with savory ground turkey, black beans, vibrant bell peppers, and zesty spices. It’s perfect for family dinners or meal prep, offering a satisfying and flavorful option that even picky eaters will love. With its rich Mexican flavors and cheesy topping, this casserole is sure to impress at gatherings or cozy nights in.

Ingredients

Scale
  • 2 lbs spaghetti squash
  • 1 lb ground turkey
  • 2 bell peppers (chopped)
  • 11.5 oz can corn (drained)
  • 18 oz can black beans (drained and rinsed)
  • 4.3 oz can green chiles
  • 18 oz can diced tomatoes (with juices)
  • 10 oz can mild enchilada sauce
  • 1 tablespoon mild chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups cheese (divided)

Instructions

  1. Preheat oven to 350°F.
  2. Cook the spaghetti squash according to your preferred method; shred into noodle-like strands.
  3. In a nonstick skillet over medium heat, cook the ground turkey until browned (about 7 minutes). Let cool slightly.
  4. In a large mixing bowl, combine cooked spaghetti squash, turkey, bell peppers, corn, black beans, green chiles, diced tomatoes, enchilada sauce, spices, and eggs. Mix well.
  5. Transfer mixture to a greased casserole dish; top with reserved cheese.
  6. Cover with foil and bake for 45 minutes; remove foil and bake for an additional 15 minutes until bubbly.
  7. Let rest for 10 minutes before serving.

Nutrition

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