Mexican Spaghetti Squash Casserole with Ground Turkey, Black Beans, and Corn Recipe

Introduction

This Mexican Spaghetti Squash Casserole is a flavorful and satisfying dish packed with ground turkey, black beans, corn, and melty cheese. It’s a lower-carb alternative that’s easy to prepare and makes excellent leftovers. Perfect for a nutritious weeknight dinner or meal prep!

Ingredients

• 2 lbs spaghetti squash (cooked and cooled slightly)
• 1 lb ground turkey
• 2 bell peppers (chopped into small pieces)
• 11.5 oz can of corn (drained)
• 18 oz can of black beans (drained and rinsed)
• 4.3 oz can of green chiles
• 18 oz can of diced tomatoes (including juices)
• 10 oz can of mild enchilada sauce
• 1 tablespoon mild chili powder
• 1 tablespoon cumin
• 1/2 teaspoon salt
• 2 eggs
• 2 cups cheese, divided (mozzarella or Monterey Jack)

Instructions

1. Step 1: Cook the spaghetti squash by cutting it in half, removing seeds, and baking cut-side down at 400°F for about 40 minutes until tender. Once cooled slightly, shred the flesh into noodles with a fork.
2. Step 2: Preheat the oven to 350°F. In a nonstick skillet over medium heat, cook the ground turkey until no pink remains, about 7 minutes, breaking it up as it cooks. Let it cool slightly.
3. Step 3: In a large bowl, combine the cooked spaghetti squash, ground turkey, chopped bell peppers, corn, black beans, green chiles, diced tomatoes with juices, enchilada sauce, chili powder, cumin, salt, eggs, and 1¼ cups of cheese. Mix well.
4. Step 4: Transfer the mixture into a deep 9×13 inch casserole dish. Sprinkle the remaining ¾ cup of cheese evenly on top.
5. Step 5: Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 15 minutes until bubbly and cheese is melted.
6. Step 6: Let the casserole rest for at least 10 minutes before serving to firm up for easier slicing.

Tips & Variations

• Use a mix of mozzarella and Monterey Jack cheese for a richer flavor and gooey texture.
• To save time, roast the spaghetti squash in advance or substitute with pre-spiralized squash noodles.
• Add a dash of hot sauce or cayenne pepper if you prefer a spicier casserole.
• Swap ground turkey for ground chicken or beef based on your preference.
• For a vegetarian version, omit the turkey and add extra beans or sautéed mushrooms.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through. This casserole also freezes well—freeze in portions and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, while spaghetti squash has a unique texture that works well here, you can substitute with zucchini noodles or shredded butternut squash, though the flavor and moisture content will vary.

Do I need to peel the spaghetti squash?

No need to peel the squash. After roasting, simply shred the cooked flesh with a fork, avoiding the skin which should be discarded.

Mexican Spaghetti Squash Casserole with Ground Turkey, Black Beans, and Corn Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

A flavorful and healthy Mexican Spaghetti Squash Casserole featuring ground turkey, black beans, corn, and cheese. This lower-carb dish is easy to prepare, baked to perfection, and makes excellent leftovers.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6–8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Casserole

• 2 lbs spaghetti squash (cooked & cooled slightly; see note 1)
• 1 lb ground turkey
• 2 bell peppers, chopped into small pieces
• 11.5 oz can of corn, drained (341 mL)
• 18 oz can of black beans, drained & rinsed (541 mL)
• 4.3 oz can of green chiles (127 mL)
• 18 oz can of diced tomatoes, including juices (541 mL)
• 10 oz can of mild enchilada sauce (300 mL)
• 1 tablespoon mild chili powder
• 1 tablespoon cumin
• 1/2 teaspoon salt
• 2 eggs
• 2 cups cheese (mozzarella or Monterey Jack), divided

Instructions

1. Cook Spaghetti Squash: Cook the spaghetti squash by baking, boiling, or microwaving until tender. Once cooked and slightly cooled, cut in half, scoop out the seeds, and shred the flesh into noodles using a fork.
2. Cook Turkey: Preheat the oven to 350°F (175°C). In a nonstick skillet over medium heat, cook the ground turkey until no pink remains, about 7 minutes. Break it up with a spatula as it cooks. Allow it to cool slightly.
3. Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti squash, cooked ground turkey, chopped bell peppers, drained corn, rinsed black beans, green chiles, diced tomatoes with juices, enchilada sauce, chili powder, cumin, salt, eggs, and 1¼ cups of the cheese. Mix thoroughly. Transfer the mixture into a deep 9×13 inch casserole dish. Sprinkle the remaining ¾ cup cheese evenly over the top.
4. Bake the Casserole: Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking uncovered for an additional 15 minutes until the casserole is bubbly and the cheese is melted and golden.
5. Serve: Let the casserole rest for at least 10 minutes before serving. This allows it to firm up, making it easier to slice and serve.

Notes

• Note 1: To cook spaghetti squash, you can bake it whole at 400°F for about 40-50 minutes, microwave it for 10-12 minutes, or boil it until tender.
• Note 2: Ground turkey can be substituted with ground chicken or lean ground beef if preferred.
• Note 3: Use mild enchilada sauce to keep the casserole flavorful but not too spicy.
• Note 4: Eggs help bind the casserole ingredients together for a firm texture.

Keywords: Mexican, spaghetti squash, casserole, ground turkey, black beans, healthy, low carb, easy dinner