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Delicious Mexican spaghetti squash casserole topped with cheese and spices

Mexican Spaghetti Squash Casserole

A hearty and healthy casserole that combines spaghetti squash with ground turkey, black beans, and vibrant spices for a delightful family meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 1 lb ground turkey Can substitute with ground beef or chicken.
  • 1 bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
Toppings
  • 1 cup shredded cheese (optional) For a cheesy version.
  • fresh cilantro for garnishing (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
Cooking
  1. While the squash is baking, heat a large skillet over medium heat and add the ground turkey, cooking until browned.
  2. Add the onion and bell pepper to the skillet, and cook until softened.
  3. Stir in the garlic, cumin, chili powder, black beans, salt, and pepper. Cook for another 5 minutes.
  4. Once the spaghetti squash is done, scrape the insides with a fork to create spaghetti-like strands and add them to the turkey mixture.
  5. Mix until well combined and transfer everything into a greased baking dish.
  6. Top with shredded cheese if using.
  7. Bake for an additional 15-20 minutes, or until heated through and cheese is melted.
Serving
  1. Garnish with fresh cilantro if desired and serve hot.

Notes

Store in an airtight container in the fridge for about 3-4 days. Can freeze in a freezer-safe container. Reheat in the oven or microwave. Adjust spices based on taste preferences.