Description
Mexican Spaghetti Squash Casserole is a vibrant and healthy twist on traditional comfort food. This delightful dish features a medley of flavors, combining ground turkey, black beans, corn, and cheese while using spaghetti squash as a low-carb alternative to pasta. Perfect for busy weeknights or family gatherings, this casserole is not only easy to prepare but also makes for delicious leftovers. Enjoy the rich, satisfying tastes of Mexican cuisine in each bite, and feel free to customize it with your favorite veggies or spices!
Ingredients
Scale
- 2 lbs spaghetti squash
- 1 lb ground turkey
- 2 bell peppers
- 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
Instructions
- Preheat the oven to 350°F.
- Cook the spaghetti squash until tender, then shred into noodles.
- In a nonstick skillet, cook ground turkey until browned; cool slightly.
- In a large bowl, mix shredded squash, turkey, chopped peppers, drained corn and black beans, green chiles, diced tomatoes with juices, enchilada sauce, spices, and eggs.
- Transfer to a greased 9×13 inch casserole dish and top with reserved cheese.
- Cover with foil and bake for 45 minutes; remove foil and bake for an additional 15 minutes until bubbly.
- Let rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 120mg