Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 cup cooked ground turkey or beef
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Step 2: Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place the halves cut side down on a baking sheet and roast for about 30-40 minutes, or until tender.
- Step 3: While the squash is roasting, heat a skillet over medium heat. Add the cooked ground turkey or beef, black beans, corn, diced tomatoes, and chili powder. Stir well and cook for about 5-7 minutes until heated through.
- Step 4: Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape out the flesh into strands.
- Step 5: In a large mixing bowl, combine the spaghetti squash strands with the meat and vegetable mixture. Mix until well combined. Transfer this mixture into a greased baking dish, top with shredded cheddar cheese, and return to the oven for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Step 6: Remove from the oven, let it cool for a few minutes, then serve warm. Enjoy your Mexican Spaghetti Squash Casserole!
Notes
- For optimal freshness, store leftover Mexican Spaghetti Squash Casserole in an airtight container in the refrigerator for up to 4 days.
- When reheating, add a splash of water or broth to keep the casserole moist, and cover it with a lid or microwave-safe wrap to prevent it from drying out.
- For an extra burst of flavor, serve the casserole with fresh cilantro, avocado slices, or a dollop of sour cream on top.
- To enhance the taste, consider adding some cumin or smoked paprika to the meat and vegetable mixture for a deeper flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 5g