This Tex-Mex Spaghetti Squash Casserole is the perfect solution when you’re craving a meal that’s both hearty and healthy. It’s a rich, savory, and incredibly satisfying dish that combines tender spaghetti squash strands with a flavorful mix of ground turkey, beans, and corn, all baked under a layer of melted cheese. This recipe proves that you don’t have to sacrifice flavor for a nutritious meal.
You’ll love this dish for its incredible taste and texture. Tender spaghetti squash strands are mixed with savory ground turkey, sweet corn, and hearty black beans, all tied together with a zesty enchilada sauce and a cheesy topping. It’s the ultimate comfort food without the heaviness of pasta, and it’s simple enough for any weeknight. This Spaghetti Squash Casserole is a complete, all-in-one meal.
Ingredients
- 2 lbs spaghetti squash
- 1 lb ground turkey
- 2 bell peppers, diced
- 1 (11.5 oz) can corn, drained
- 1 (18 oz) can black beans, rinsed and drained
- 1 (4.3 oz) can green chiles, diced
- 1 (18 oz) can diced tomatoes, undrained
- 1 (10 oz) can enchilada sauce
- 2 cups shredded cheese (mozzarella or Monterey Jack)
- Spices: chili powder, cumin, salt to taste
How to Make Spaghetti Squash Casserole
Step 1: Prepare and Roast the Spaghetti Squash
First, prepare the squash. Cut it in half, scoop out the seeds, and drizzle with olive oil and salt. Place it cut-side down on a baking sheet and roast at 400°F (200°C) for 30-40 minutes, until tender.
Step 2: Cook the Savory Filling
While the squash roasts, cook the ground turkey in a large skillet until browned. Add the diced bell peppers and cook for a few minutes until softened, then stir in the corn, black beans, green chiles, and diced tomatoes.
Step 3: Season and Simmer
Pour in the enchilada sauce and add the chili powder, cumin, and salt. Stir well and let the mixture simmer for about 5 minutes to allow the flavors to meld.
Step 4: Assemble and Bake Your Masterpiece
Once the squash is done, use a fork to shred the flesh into a large baking dish. Pour the filling over the squash strands and mix gently. Top with cheese and bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden. Let it rest briefly before serving your amazing Spaghetti Squash Casserole.
My Best Spaghetti Squash Casserole Tips
My Secret to Avoiding a Watery Casserole
Spaghetti squash holds water. To prevent a soggy casserole, squeeze the cooked strands in a clean dish towel to remove excess moisture before mixing.
Meal Prep for an Even Quicker Dinner
Save time by roasting the squash and cooking the filling up to two days in advance. Store them separately in the fridge, then assemble and bake when ready.
How to Adjust the Spice Level
Easily adjust the heat. For more spice, add cayenne pepper or jalapeños. For less, use a mild enchilada sauce and reduce the chili powder.
Variations of This Easy Spaghetti Squash Casserole
This recipe is easy to adapt. For a Vegetarian version, omit the turkey and add extra beans or sautéed mushrooms. For an Italian-Style Bake, swap the turkey for sausage, use marinara instead of enchilada sauce, and add Italian seasoning. You can also make a Creamy Southwest Chicken Casserole by using shredded chicken and stirring in salsa con queso.
FAQs
How do you keep spaghetti squash casserole from being watery?
The best way is to remove excess moisture. After shredding the squash, pat it dry or squeeze it in a clean kitchen towel before mixing it with the sauce.
Can I make spaghetti squash casserole ahead of time?
Yes, it’s perfect for making ahead. Assemble the casserole, cover, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in the microwave.
Is this spaghetti squash casserole low-carb?
Absolutely. Using spaghetti squash instead of pasta makes this dish naturally low-carb and gluten-free, perfect for a keto-friendly diet.
Tex-Mex Spaghetti Squash Casserole
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
This Tex-Mex Spaghetti Squash Casserole is the perfect hearty and healthy comfort food. Tender spaghetti squash strands are combined with savory ground turkey, black beans, and corn, all simmered in a zesty enchilada sauce and baked under a glorious layer of melted cheese. It’s a satisfying, all-in-one meal that delivers incredible flavor without the heaviness of pasta, making it a fantastic choice for any weeknight dinner.
Ingredients
2 lbs spaghetti squash
1 tbsp olive oil
1 lb ground turkey
2 bell peppers, diced
1 (11.5 oz) can corn, drained
1 (18 oz) can black beans, rinsed and drained
1 (4.3 oz) can green chiles, diced
1 (18 oz) can diced tomatoes, undrained
1 (10 oz) can enchilada sauce
2 cups shredded cheese (mozzarella or Monterey Jack)
Spices: chili powder, cumin, salt to taste
Instructions
Prepare and Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C). Carefully cut the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and a sprinkle of salt. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is tender enough to be easily pierced with a fork.
Cook the Savory Filling
While the squash is roasting, heat a large skillet over medium-high heat. Add the ground turkey and cook until it’s browned, breaking it up with a spoon. Add the diced bell peppers and cook for another 3-4 minutes until they begin to soften.
Season and Simmer
Stir in the drained corn, rinsed black beans, diced green chiles, and the undrained can of diced tomatoes. Pour in the enchilada sauce and season with chili powder, cumin, and salt to your liking. Stir everything together and let the mixture simmer for about 5 minutes to allow the flavors to meld beautifully.
Assemble and Bake Your Masterpiece
Once the squash is cooked, let it cool slightly. Use a fork to scrape and shred the flesh into strands, placing them in a large baking dish (9×13 inch is ideal). Pour the savory filling over the squash strands and gently mix to combine. Sprinkle the shredded cheese evenly over the top. Bake at 375°F (190°C) for 20-25 minutes, until the casserole is bubbly and the cheese is golden brown. Let it rest for a few minutes before serving.
Notes
Avoid a Watery Casserole
Spaghetti squash contains a lot of water. To prevent a soggy dish, squeeze the cooked squash strands in a clean kitchen towel or cheesecloth to remove as much excess moisture as possible before adding the filling.
Meal Prep Tip
You can roast the squash and prepare the turkey filling up to 2 days in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to eat, simply assemble and bake as directed.
Make it Ahead
The entire casserole can be assembled up to 24 hours in advance. Cover and refrigerate, then bake when ready. You may need to add 10-15 minutes to the baking time since it will be cold.
Spice It Your Way
For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños to the filling. For a milder version, use a mild enchilada sauce and reduce the amount of chili powder.
Easy Variations
For a vegetarian option, simply omit the turkey and add an extra can of beans or sautéed mushrooms.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 355
- Sugar: 9
- Sodium: 850
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 8
- Carbohydrates: 29
- Fiber: 8
- Protein: 27
- Cholesterol: 75
Keywords: spaghetti squash casserole, tex-mex casserole, healthy casserole, ground turkey recipe, low-carb dinner, gluten-free, cheesy spaghetti squash
