Imagine a comfort food that brings the vibrant flavors of Mexico right into your kitchen. Mexican Spaghetti Squash Casserole does just that. This dish combines the wholesome goodness of spaghetti squash with the savory kick of spices, lean ground turkey, and colorful vegetables. Perfect for family gatherings or a cozy dinner night, this casserole stands out for its satisfying texture and rich flavors, making it a dish everyone will adore. With just one bite, you’ll be hooked on its delicious blend of ingredients that are both nutritious and comforting.
Why We Love This Mexican Spaghetti Squash Casserole Recipe
There are countless reasons to love this Mexican Spaghetti Squash Casserole. First, it’s a fantastic way to enjoy a low-carb meal without sacrificing flavor. The spaghetti squash is an excellent base that mimics pasta while being much lighter and more nutritious. Additionally, the use of ground turkey provides a lean protein source that keeps the dish healthy. The vibrant mix of peppers, corn, and beans adds a splash of color, while the enchilada sauce infuses every bite with delightful zest. Whether you’re trying to eat healthier or simply want to whip up a hearty dish, this casserole meets your needs perfectly.
Ingredients about Mexican Spaghetti Squash Casserole
To prepare your mouthwatering Mexican Spaghetti Squash Casserole, gather the following ingredients:
List of ingredients with measurements
- 2 lbs spaghetti squash
- 1 lb ground turkey
- 2 bell peppers, chopped
- 11.5 oz corn, canned and drained
- 18 oz black beans, canned, drained, and rinsed
- 4.3 oz green chiles, canned
- 18 oz diced tomatoes, canned with juices
- 10 oz enchilada sauce, canned
- 2 cups cheese (mozzarella or Monterey Jack, shredded)
- Spices: chili powder, cumin, salt (to taste)
How to Make Mexican Spaghetti Squash Casserole Directions
Now that you have your ingredients ready, it’s time to bring your Mexican Spaghetti Squash Casserole to life. Start by preheating your oven to 350°F (175°C). Preparing the spaghetti squash is the next step. Slice it in half lengthwise and scoop out the seeds. You have two options for cooking the squash: you can microwave it on high for about 10-12 minutes or roast it in the oven at 375°F for 30-40 minutes until it becomes tender. After cooking, let it cool slightly before shredding it into strands with a fork.
While the squash is cooling, turn your attention to the ground turkey. In a nonstick skillet, cook the ground turkey over medium heat. Aim for about 7-10 minutes, ensuring it turns a nice browned color and is cooked through. As the turkey cooks, grab a large mixing bowl. Combine the cooled, shredded spaghetti squash, browned turkey, chopped bell peppers, corn, drained black beans, green chiles, diced tomatoes (including the juices), and enchilada sauce. Spice it up with chili powder, cumin, and salt to your liking. Mix everything until well combined, ensuring each ingredient is evenly distributed throughout the mixture.
Once your filling mixture is ready, grease a 9×13 inch casserole dish. Pour the mixture into the dish, spreading it out evenly. Don’t forget the cheese! Sprinkle your shredded mozzarella or Monterey Jack evenly over the top. Cover the casserole dish with aluminum foil and place it in your preheated oven. Allow it to bake for 45 minutes. After this time, remove the foil and let it bake for an additional 15 minutes. You’ll start to notice the cheese bubbling and turning a beautiful golden color. Once done, let your casserole rest for about 10 minutes before serving. This way, it will hold its shape better when you slice into it.
How to Serve Mexican Spaghetti Squash Casserole
When it comes to serving your delicious Mexican Spaghetti Squash Casserole, you have plenty of options. First, you can serve it directly from the baking dish for a casual, family-style meal. This dish pairs wonderfully with a simple side salad or some fresh avocado slices, which can complement the spices and add a creamy texture.
For a more festive touch, consider garnishing the casserole with fresh cilantro or a drizzle of sour cream. If you enjoy a bit of heat, diced jalapeños or a sprinkling of your favorite hot sauce can elevate the flavor profile and give it that extra kick you crave. Serving it with tortilla chips can also add a nice crunch, making for an enjoyable eating experience. Regardless of how you choose to present your casserole, it is sure to be a hit at the dinner table.
Expert Tips: Mexican Spaghetti Squash Casserole
To ensure your Mexican Spaghetti Squash Casserole is simply the best it can be, keep these expert tips in mind:
- Choose Your Squash Wisely: When selecting spaghetti squash, look for ones that feel heavy for their size and have a firm skin without blemishes. This ensures freshness and flavor.
- Mix and Match: Feel free to swap out the ground turkey for ground chicken or even a plant-based meat alternative if you prefer. This dish is flexible and can easily adapt to dietary preferences.
- Control the Spice: If you’re not a fan of too much heat, adjust the amount of chili powder and cumin to suit your taste. On the flip side, if you love spice, consider adding crushed red pepper flakes or more green chiles.
- Meal Prep: This casserole is a fantastic candidate for meal prep. You can make a batch ahead of time and keep it in the refrigerator for up to three days or freeze it for later use. Just make sure to thaw it overnight in the fridge before reheating.
How to Store Mexican Spaghetti Squash Casserole
Storing leftover Mexican Spaghetti Squash Casserole is quite simple. Allow the casserole to cool completely before covering it tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container for added freshness. The casserole can be kept in the refrigerator for up to three days. If you want to enjoy it later than that, consider freezing it. It can be frozen for up to three months. To reheat, thaw the casserole in the refrigerator overnight and then warm it in the oven at 350°F until heated through.
Variation of Mexican Spaghetti Squash Casserole
Exploring variations of your Mexican Spaghetti Squash Casserole can be a fun way to keep this dish exciting. Consider adding extra vegetables like zucchini, mushrooms, or spinach to boost the nutritional value and add even more flavors. If you want to make it vegetarian, simply omit the ground turkey and replace it with additional beans or lentils.
For a different type of cheese, try using pepper jack for a spicier twist. You could also play around with the types of enchilada sauce; some stores offer green enchilada sauce that could give your casserole a unique taste. Finally, if you’re short on time, you can utilize pre-cooked chicken or rotisserie chicken as a quick substitute for the ground turkey.
FAQ
What is Mexican Spaghetti Squash Casserole?
Mexican Spaghetti Squash Casserole is a hearty and healthy dish that combines spaghetti squash with ground turkey and a variety of Mexican-inspired ingredients, like enchilada sauce, beans, and peppers.
How do you make Mexican Spaghetti Squash Casserole?
To make this casserole, cook spaghetti squash, brown ground turkey, and mix them with vegetables, beans, and spices. Bake in the oven until bubbly and golden on top.
Can I make Mexican Spaghetti Squash Casserole ahead of time?
Absolutely! You can prepare it a day in advance and store it in the refrigerator until you are ready to bake it.
Is Mexican Spaghetti Squash Casserole healthy?
Yes, this casserole is quite healthy. It is lower in carbs than traditional pasta dishes and packed with lean protein and vegetables, making it a nutritious option.
What are some variations for this Mexican Spaghetti Squash Casserole?
You can vary the recipe by adding different vegetables or using a different meat, like chicken. You can also experiment with different kinds of cheese or types of enchilada sauce to change up the flavor.
Mexican Spaghetti Squash Casserole
Ingredients
Main Ingredients
- 2 lbs spaghetti squash
- 1 lb ground turkey Can substitute with ground chicken or plant-based alternative.
- 2 pieces bell peppers, chopped Use any color or a mix for added visual appeal.
- 11.5 oz corn, canned and drained
- 18 oz black beans, canned, drained and rinsed
- 4.3 oz green chiles, canned
- 18 oz diced tomatoes, canned with juices
- 10 oz enchilada sauce, canned
- 2 cups cheese (mozzarella or Monterey Jack, shredded) Use pepper jack for a spicier version.
Spices
- to taste chili powder
- to taste cumin
- to taste salt Adjust to your preferred taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Cook the spaghetti squash by microwaving on high for about 10-12 minutes or roasting in the oven at 375°F for 30-40 minutes until tender.
- Let the squash cool slightly before shredding it into strands with a fork.
Cooking the Turkey
- In a nonstick skillet, cook the ground turkey over medium heat for about 7-10 minutes until browned and cooked through.
Mixing and Baking
- In a large mixing bowl, combine the cooled, shredded spaghetti squash, browned turkey, chopped bell peppers, corn, drained black beans, green chiles, diced tomatoes (with juices), enchilada sauce, chili powder, cumin, and salt.
- Mix everything until well combined.
- Grease a 9x13 inch casserole dish and pour the mixture into it, spreading evenly.
- Sprinkle shredded cheese evenly over the top.
- Cover the dish with aluminum foil and bake in preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let the casserole rest for about 10 minutes before serving.
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