Dinner

Mexican Spaghetti Squash Casserole Recipe

Name: Mexican Spaghetti Squash Casserole Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 lbs spaghetti squash; 1 lb ground turkey; 2 bell peppers, chopped; 11.5 oz canned corn, drained; 18 oz canned black beans, drained and rinsed; 4.3 oz canned green chiles; 18 oz canned diced tomatoes with juices; 10 oz canned enchilada sauce; 2 cups shredded cheese (mozzarella or Monterey Jack); 1 tsp chili powder; 1 tsp ground cumin; 1 tsp salt; 2 large eggs; Non-stick cooking spray or oil for greasing

ByLila Prescott February 11, 2026February 11, 2026

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Introduction

This Mexican Spaghetti Squash Casserole is a flavorful and healthy twist on classic comfort food. Packed with ground turkey, vegetables, and cheese, it’s a satisfying meal that the whole family will enjoy. Perfect for a cozy dinner or meal prep.

A white rectangular baking dish filled with a layered casserole. The bottom layer is a mix of finely chopped vegetables including yellow and red bell peppers, and black beans. Above the vegetables is a crumbly layer that could be ground meat or a similar textured filling. The top layer is golden melted cheese with bubbly browned spots and sprinkled with fresh chopped green herbs. The casserole looks hot and freshly baked. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs spaghetti squash
1 lb ground turkey

2 bell peppers
11.5 oz canned corn, drained

18 oz canned black beans, drained
4.3 oz canned green chiles

18 oz canned diced tomatoes with juices
10 oz canned enchilada sauce
2 cups shredded cheese (mozzarella or Monterey Jack)

Spices: chili powder, cumin, salt (to taste)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Cook the spaghetti squash until tender by roasting or microwaving, then shred with a fork to create noodle-like strands.

Step 3: In a nonstick skillet, cook the ground turkey over medium heat until browned, then let it cool slightly.
Step 4: In a large bowl, combine the shredded squash, cooked turkey, chopped bell peppers, drained corn, black beans, green chiles, diced tomatoes with their juices, enchilada sauce, and spices. Mix well.
Step 5: Transfer the mixture to a greased 9×13 inch casserole dish. Sprinkle the shredded cheese evenly over the top.

Step 6: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the casserole is bubbly and the cheese is melted and lightly browned.
Step 7: Allow the casserole to rest for 10 minutes before serving. This helps it set and makes it easier to slice.

Tips & Variations

For extra flavor, add chopped onions or garlic when cooking the turkey.

Use shredded chicken instead of ground turkey for a different protein option.
Swap in pepper jack cheese for a bit of heat.
Make it vegetarian by omitting the turkey and adding extra beans or diced zucchini.

Adjust the spices to your taste, adding more chili powder or a dash of smoked paprika for depth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual servings or warm in a 350°F oven until heated through. This casserole also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a layered casserole in a white rectangular baking dish on a white marbled surface, showing three visible layers: the bottom layer is a mix of cooked rice and black beans with yellow and red bell pepper pieces, the middle layer is covered with melted golden brown cheese, and the top layer is sprinkled with chopped fresh green herbs. The cheese layer has a bubbly, slightly crispy texture with some browned spots, and the colorful vegetables peek through the cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it just before serving, adding an extra 10–15 minutes to the baking time if baking directly from cold.

How do I best cook spaghetti squash for this recipe?

Roasting the spaghetti squash in the oven at 400°F for about 40 minutes or microwaving it until tender are both good methods. Roasting adds a mild caramelized flavor, while microwaving is quicker. Once cooked, shred the flesh with a fork to create spaghetti-like strands.