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