Description
This Mexican Spaghetti Squash Casserole is a flavorful, nutritious twist on traditional casseroles, combining tender spaghetti squash ‘noodles’ with seasoned ground turkey, vibrant bell peppers, black beans, corn, and a zesty enchilada sauce, all topped with melted cheese. Perfect for a comforting weeknight dinner that’s gluten-free and packed with protein and vegetables.
Ingredients
Scale
Main 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)
Spices
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
Other
- 2 large eggs
- Non-stick cooking spray or oil for greasing
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Spaghetti Squash: Cook the whole spaghetti squash until tender, either by roasting or boiling, then shred the flesh with a fork to create spaghetti-like noodles.
- Cook Ground Turkey: In a nonstick skillet over medium heat, cook the ground turkey until it is fully browned and no longer pink. Remove from heat and allow it to cool slightly.
- Combine Ingredients: In a large mixing bowl, combine the shredded spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn, rinsed black beans, green chiles, diced tomatoes along with their juices, enchilada sauce, chili powder, cumin, salt, and the eggs. Mix thoroughly to evenly distribute all ingredients.
- Assemble Casserole: Lightly grease a 9×13 inch casserole dish with nonstick spray or oil. Transfer the mixture into the dish and spread evenly. Sprinkle the shredded cheese over the top.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil carefully and continue baking for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Rest and Serve: Remove from the oven and let the casserole rest for 10 minutes before serving to firm up for easier portioning.
Notes
- To cook the spaghetti squash, you can roast it cut-side down on a baking sheet at 400°F for about 40 minutes or microwave it for 10-12 minutes until tender.
- Using ground turkey keeps this casserole lean and protein-rich, but you may substitute with ground chicken or beef if preferred.
- Be sure to drain canned ingredients like corn and black beans well to avoid excess moisture in the casserole.
- This casserole can be made ahead, refrigerated, and baked on the day of serving.
- For a vegetarian version, omit the ground turkey and add extra beans or vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Keywords: spaghetti squash casserole, Mexican casserole, ground turkey casserole, healthy casserole, gluten free dinner
