Mexican Spaghetti Squash Casserole is a delightful twist on traditional casserole dishes, combining the unique texture of spaghetti squash with vibrant Mexican flavors. This recipe is not only delicious but also offers a healthy alternative for those looking to enjoy a low-carb meal. With a fusion of ground turkey, beans, and spices, each bite is packed with flavor, making it a perfect weeknight dinner option. Let’s dive into how to create this amazing dish!
Why You’ll Love This Mexican Spaghetti Squash Casserole
This Mexican spaghetti squash casserole recipe is a game-changer for anyone seeking a healthy and satisfying meal. Here are a few reasons why you’ll adore this dish:
- Low-carb option: A perfect fit for those on a low-carb diet.
- Packed with protein: Thanks to the ground turkey or beef, you get a hearty meal.
- Great for meal prep: Easily make it ahead of time and reheat for a quick meal.
- Vegetarian-friendly: Swap meat for more beans or veggies for a vegetarian Mexican spaghetti squash bake.
- Flavorful and filling: The spices and ingredients create a fulfilling dish that satisfies cravings.
- Versatile: Use various toppings like avocado or salsa to customize your plate.
This dish is not only a spaghetti squash Mexican dish but also a delightful way to incorporate healthy ingredients into your meals.
Ingredients for Mexican Spaghetti Squash Casserole
Gather these items:
- 1 medium spaghetti squash
- 1 pound ground turkey or beef
- 1 cup diced bell peppers (any color)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
How to Make Mexican Spaghetti Squash Casserole Step-by-Step
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for about 30-35 minutes or until tender.
- Step 3: While the squash is roasting, heat a large skillet over medium heat. Add the ground turkey or beef and cook until browned, breaking it up with a spatula as it cooks.
- Step 4: Once the meat is cooked, add the diced onion, bell peppers, and garlic to the skillet. Sauté for about 5 minutes until the vegetables are softened.
- Step 5: Stir in the black beans, corn, diced tomatoes (with juice), taco seasoning, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes to combine all the flavors.
- Step 6: After removing the squash from the oven, let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands and place them in a large mixing bowl.
- Step 7: Add the meat and vegetable mixture to the bowl with the spaghetti squash. Mix until well combined.
- Step 8: Pour the mixture into a greased baking dish and spread it evenly.
- Step 9: Sprinkle the shredded cheese on top of the casserole.
- Step 10: Place the casserole in the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
- Step 11: Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh cilantro if desired.
Pro Tips for the Perfect Mexican Spaghetti Squash Casserole
Keep these in mind:
- For an added protein boost, include chopped cooked chicken or shredded rotisserie chicken in the mixture.
- Adjust the spices according to your taste; feel free to add more chili powder for extra heat.
- Ensure the spaghetti squash is completely tender for the best texture.
- This dish is gluten-free, making it suitable for a variety of dietary needs.
Best Ways to Serve Mexican Spaghetti Squash Casserole
Here are some ideas to enhance your meal:
- Top with fresh avocado slices for creaminess.
- Serve with a side of salsa for an added kick.
- Pair with a simple green salad to balance the flavors.
How to Store and Reheat Mexican Spaghetti Squash Casserole
The casserole can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place it back in the oven at 350°F until warmed through. This makes it a fantastic option for meal prep!
Frequently Asked Questions About Mexican Spaghetti Squash Casserole
What’s the secret to perfect Mexican Spaghetti Squash Casserole?
The secret lies in thoroughly roasting the spaghetti squash until tender and ensuring that the meat and vegetable mixture is well-seasoned. This enhances the flavors of this healthy Mexican spaghetti squash dish.
Can I make Mexican Spaghetti Squash Casserole ahead of time?
Absolutely! You can prepare the dish a day in advance and store it in the refrigerator. Just bake it right before serving for the best results.
How do I avoid common mistakes with Mexican Spaghetti Squash Casserole?
Make sure to scrape the squash thoroughly to get the proper spaghetti-like texture. Also, adjust the seasoning to your preference, as this can greatly affect the flavor of your spaghetti squash Mexican casserole.
Variations of Mexican Spaghetti Squash Casserole You Can Try
Experiment with these delicious variations:
- For a vegetarian option, replace the meat with more black beans or lentils.
- Try adding zucchini or spinach for extra veggies.
- Make a spaghetti squash enchilada casserole by adding enchilada sauce instead of diced tomatoes.
With its unique combination of flavors and textures, this Mexican spaghetti squash casserole is sure to become a favorite in your household!
For more delicious recipes, check out our Bake Chocolate Eclair Cake or Creamy Tuscan Scallops Recipe. You can also explore Vegetable Zucchini Fritters for a tasty side dish.
For more information on the health benefits of spaghetti squash, visit Healthline.
Print
Mexican Spaghetti Squash Casserole: 6 Flavorful Steps
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Mexican Spaghetti Squash Casserole: An Amazing Ultimate Recipe
Ingredients
- 1 medium spaghetti squash
- 1 pound ground turkey or beef
- 1 cup diced bell peppers (any color)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for about 30-35 minutes or until tender.
- While the squash is roasting, heat a large skillet over medium heat. Add the ground turkey or beef and cook until browned, breaking it up with a spatula as it cooks.
- Once the meat is cooked, add the diced onion, bell peppers, and garlic to the skillet. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the black beans, corn, diced tomatoes (with juice), taco seasoning, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes to combine all the flavors.
- After removing the squash from the oven, let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands and place them in a large mixing bowl.
- Add the meat and vegetable mixture to the bowl with the spaghetti squash. Mix until well combined.
- Pour the mixture into a greased baking dish and spread it evenly.
- Sprinkle the shredded cheese on top of the casserole.
- Place the casserole in the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh cilantro if desired.
Notes
- For an added protein boost, include chopped cooked chicken or shredded rotisserie chicken in the mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg