After a long week filled with fast food lunches and takeout dinners, I craved something hearty yet surprisingly light—a dish that could transport me to the vibrant streets of Mexico without the calories weighing me down. Enter the Mexican Spaghetti Squash Casserole. Not only does this dish embrace the comforting essence of casseroles we all adore, but it also showcases the rich flavors of Mexican cuisine in a deliciously unique way.
As I nestled the golden strands of spaghetti squash with ground turkey, bell peppers, and a medley of black beans and corn, I felt a delightful sense of satisfaction. When the casserole bubbled in the oven, the scrumptious aroma filled my kitchen, making it impossible to resist sneaking a taste before serving.
Whether you’re whipping this up for a cozy family dinner or preparing a dish for the next potluck, this casserole is guaranteed to please—even those who swear by traditional pasta! So grab your ingredients and let’s bring together the best of both worlds: flavor-packed nourishment that feels indulgent while still being wholesome.
Why will you love this Mexican Spaghetti Squash Casserole?
Deliciously Healthy: This casserole is a lightened-up version of traditional comfort food, packed with flavors while being low in carbs.
Family-Friendly: Even picky eaters will adore this dish thanks to the cheesy goodness and familiar flavors of Mexican cuisine.
Quick & Easy: The straightforward instructions make it a breeze to prepare, perfect for busy weeknights.
Nutritious Ingredients: Filled with wholesome veggies, lean turkey, and high fiber beans, it offers a balanced meal that keeps you satisfied.
Time-Saving: With just a single baking dish required, cleanup is a snap!
Versatile: Customize it with your favorite toppings or add more vegetables for a personal twist, making it a go-to recipe for any occasion.
Mexican Spaghetti Squash Casserole Ingredients
For the Casserole
• 2 lbs spaghetti squash – a nutritious base that mimics pasta while being lower in carbs.
• 1 lb ground turkey – a lean protein option that keeps the dish healthy and hearty.
• 2 bell peppers – adds a pop of color and a sweet crunch; feel free to use any color you prefer.
• 11.5 oz can of corn – brings a touch of sweetness and a delightful texture to the casserole.
• 18 oz can of black beans – packed with fiber and protein, they enhance the dish’s nutritious value.
• 4.3 oz can of green chiles – offers a mild kick and authentic Mexican flavor that’s simply irresistible.
• 18 oz can of diced tomatoes – provides moisture and tang, balancing the flavors beautifully.
• 10 oz can of mild enchilada sauce – infuses rich, spicy goodness throughout the dish for that Mexican flair.
• 1 tablespoon mild chili powder – adds depth and warmth without overwhelming heat, perfect for all palates.
• 1 tablespoon cumin – gives an earthy flavor that complements the other spices wonderfully.
• ½ teaspoon salt – enhances all the flavors; adjust to taste if desired.
• 2 eggs – binds the ingredients together, providing a nice texture once baked.
• 2 cups cheese (divided; mozzarella or Monterey Jack) – for that gooey, cheesy topping everyone loves; use your favorite cheese!
For Topping
• ¾ cup cheese (reserved) – sprinkle on top before baking to get that irresistible golden crust.
This Mexican Spaghetti Squash Casserole is a fantastic way to enjoy wholesome ingredients without sacrificing flavor!
How to Make Mexican Spaghetti Squash Casserole
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Prepare the Squash: Begin by cooking 2 lbs of spaghetti squash. Cut it in half, remove the seeds, then steam or roast until tender. Use a fork to shred it into noodle-like strands.
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Cook the Turkey: Preheat your oven to 350°F. In a nonstick skillet, cook 1 lb of ground turkey over medium heat. Break it up with a spatula until it’s no longer pink, about 7 minutes. Allow it to cool slightly.
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Mix It Together: In a large bowl, combine the shredded spaghetti squash, cooked turkey, 2 chopped bell peppers, 11.5 oz can of corn, 18 oz can of black beans, 4.3 oz of green chiles, 18 oz can of diced tomatoes, 10 oz of enchilada sauce, 1 tablespoon of chili powder, 1 tablespoon of cumin, ½ teaspoon of salt, 2 eggs, and 1 cup of cheese. Mix until well combined, reserving ¾ cup of cheese for topping.
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Transfer to Dish: Scrape the mixture into a deep 9×13 inch casserole dish. Evenly sprinkle the reserved ¾ cup of cheese on top for an extra gooey topping.
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Bake to Perfection: Cover the casserole with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until it’s bubbling and cooked through.
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Rest and Serve: Once out of the oven, allow the casserole to rest for at least 10 minutes before serving. This step ensures the layers settle beautifully, making it easier to scoop onto plates.
Optional: Garnish with freshly chopped cilantro for a bright finish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Mexican Spaghetti Squash Casserole components are perfect for busy home cooks looking to save time during the week! You can cook the spaghetti squash and prepare the filling (ground turkey, vegetables, beans, and spices) up to 24 hours in advance. Store the mixture in an airtight container in the refrigerator to keep it fresh. When you’re ready to bake, simply layer the prepped ingredients into a casserole dish, sprinkle with cheese, and bake as directed. This method not only saves time but also allows the flavors to meld beautifully, ensuring the casserole is just as delicious as the day it was made!
How to Store and Freeze Mexican Spaghetti Squash Casserole
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave for a quick meal.
Freezer: To freeze, portion the cooled casserole into freezer-safe containers. It can last up to 3 months; just thaw in the fridge overnight before reheating.
Reheating: For the best texture and taste, reheat in the oven at 350°F for about 25 minutes, or until heated through. Enjoy your flavorful Mexican Spaghetti Squash Casserole!
Room Temperature: Avoid leaving the casserole out for more than 2 hours to ensure food safety.
What to Serve with Mexican Spaghetti Squash Casserole?
Elevate your dining experience with delightful side dishes and desserts that complement the bold flavors of this hearty casserole.
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Crispy Salad: A fresh, mixed greens salad with a zesty lime vinaigrette adds a refreshing crunch that balances the savory casserole.
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Guacamole: Creamy guacamole provides a rich, buttery texture and a cooling effect, perfectly contrasting the casserole’s warm spices. Pair with crispy tortilla chips for extra texture!
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Spanish Rice: Fluffy Spanish rice infused with tomatoes and spices can serve as a satisfying base, soaking up the delicious casserole drippings.
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Roasted Vegetables: Seasoned roasted vegetables, like zucchini and bell peppers, add a colorful and nutritious element that enhances the meal’s fiber content.
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Cornbread Muffins: Moist cornbread muffins offer a slightly sweet option that pairs well while complementing the spiced flavors of the casserole.
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Chilled Agua Fresca: A refreshing agua fresca, such as hibiscus or cucumber-lime, cleanses the palate with every sip, making it an ideal beverage choice.
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Dark Chocolate Mousse: For dessert, indulge in a luscious dark chocolate mousse—the rich, velvety texture is a perfect way to round off the meal, leaving everyone satisfied.
Each of these pairings will help create a well-rounded dining experience, bringing out the best in your Mexican Spaghetti Squash Casserole and turning any meal into a festive occasion!
Expert Tips for Mexican Spaghetti Squash Casserole
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Choose the Right Squash: Select a firm, heavy spaghetti squash to ensure it’s fresh. If it’s soft, it may not yield as many noodles.
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Avoid Soggy Texture: Make sure to thoroughly remove excess moisture from the cooked spaghetti squash before mixing to prevent a watery casserole.
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Flavor Boost: For even more depth, try sautéing your bell peppers with onions and garlic before adding them to the mix, enhancing the flavor profile of your Mexican Spaghetti Squash Casserole.
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Cheese Options: Feel free to experiment with different cheese types, such as pepper jack for a spicier kick or cheddar for a sharper flavor.
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Customize It: Don’t hesitate to add more veggies or swap the beans for chickpeas if you prefer! Making it your own is part of the fun.
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Cover While Baking: Cover your casserole with foil for the first part of baking to ensure it cooks evenly without drying out.
Mexican Spaghetti Squash Casserole Variations
Feel free to play around with these suggestions to make this casserole your own and elevate those flavor profiles!
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Vegetarian: Swap ground turkey for sautéed mushrooms or lentils for a hearty vegetarian alternative. You’ll enjoy the umami without missing the meat.
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Spice it Up: Add diced jalapeños or sliced habaneros for a fiery kick, perfect for those who love some heat in their meals.
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Cheesy Delight: Experiment with different cheese, like pepper jack or a Mexican blend, to add new flavors to the delicious cheesy topping. Just think of that gooey melting goodness!
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Zucchini Twist: Incorporate shredded zucchini along with the spaghetti squash for an extra veggie boost and a different texture that’s still satisfying.
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Southwestern Flair: Mix in a teaspoon of smoked paprika or chipotle powder for a deeper smoky flavor, transporting your taste buds to the heart of the Southwest.
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Beans Variety: Trade black beans for pinto beans or even edamame for a fun twist—each choice brings unique flavors and textures, making it your signature dish.
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Cilantro Citrus: Add chopped fresh cilantro and a squeeze of lime juice before serving for a refreshing bite that’ll brighten every forkful.
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Sourdough Topper: For a crunchy texture, sprinkle toasted breadcrumbs mixed with olive oil and spices on top before baking, adding a delightful crunch that complements the creamy casserole beautifully.
Explore these variations, and let your creativity shine in the kitchen!
Mexican Spaghetti Squash Casserole Recipe FAQs
How do I choose a ripe spaghetti squash?
Absolutely! When selecting spaghetti squash, look for one that feels heavy for its size and has a hard, yellowish skin. Avoid any with dark spots or soft spots, as this may indicate overripeness or spoilage.
How should I store leftover Mexican Spaghetti Squash Casserole?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just make sure to let it cool completely before sealing it up. Reheating in the oven or microwave works wonderfully for a quick meal!
Can I freeze the Mexican Spaghetti Squash Casserole?
Very! To freeze, allow the casserole to cool completely, then cut it into portions. Place each portion in freezer-safe containers or resealable plastic bags. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.
What should I do if my casserole turns out watery?
No worries! If your casserole is too watery, it may be due to excess moisture in the spaghetti squash. To avoid this, be sure to thoroughly drain the cooked squash before mixing. Baking it uncovered for the last 15 minutes can also help evaporate any extra liquid.
Is this recipe suitable for people with allergies?
Yes! However, it’s important to modify it based on individual dietary needs. For gluten-free diets, ensure the enchilada sauce is gluten-free. If you have a dairy allergy, use dairy-free cheese alternatives. Always double-check ingredient labels for potential allergens.
How long should I let the casserole rest before serving?
Let the Mexican Spaghetti Squash Casserole rest for at least 10 minutes after baking. This allows the ingredients to set, ensuring it holds together well when you scoop it onto plates. Patience pays off for a perfect serving!
Deliciously Healthy Mexican Spaghetti Squash Casserole Delight
Ingredients
Equipment
Method
- Prepare the Squash: Begin by cooking 2 lbs of spaghetti squash. Cut it in half, remove the seeds, then steam or roast until tender. Use a fork to shred it into noodle-like strands.
- Cook the Turkey: Preheat your oven to 350°F. In a nonstick skillet, cook 1 lb of ground turkey over medium heat. Break it up with a spatula until it’s no longer pink, about 7 minutes. Allow it to cool slightly.
- Mix It Together: In a large bowl, combine the shredded spaghetti squash, cooked turkey, 2 chopped bell peppers, 11.5 oz can of corn, 18 oz can of black beans, 4.3 oz of green chiles, 18 oz can of diced tomatoes, 10 oz of enchilada sauce, 1 tablespoon of chili powder, 1 tablespoon of cumin, ½ teaspoon of salt, 2 eggs, and 1 cup of cheese. Mix until well combined, reserving ¾ cup of cheese for topping.
- Transfer to Dish: Scrape the mixture into a deep 9x13 inch casserole dish. Evenly sprinkle the reserved ¾ cup of cheese on top for an extra gooey topping.
- Bake to Perfection: Cover the casserole with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until it’s bubbling and cooked through.
- Rest and Serve: Once out of the oven, allow the casserole to rest for at least 10 minutes before serving.