Mexican spaghetti squash casserole with ground turkey, black beans, corn and cheese. Easy to prepare with pantry staples, lower in carbs, and leftovers keep amazingly well!
Once you know how to cook spaghetti squash, there are so many delicious dishes to enjoy it in - including this Mexican spaghetti squash casserole!
Adding spaghetti squash to recipes is a great way to take traditionally heavy recipes and give them a slightly lighter spin!
Casseroles are so often 'heavy' and leave you feeling stuffed and bloated... but not this Mexican spaghetti squash casserole! It tastes totally indulgent thanks to the cheese, but secretly it's a lighter alternative to a traditional casserole!
Reasons You'll Love This Recioe
- it has delicious Tex Mex flavor thanks to the enchilada sauce and spices
- leftovers keep well, and you can even freeze it!
- it is easy to prepare (especially if you pre-cook your spaghetti squash)
- can be made vegetarian
Ingredient Notes
- spaghetti squash - you'll need cooked spaghetti squash for this recipe; cook it in the oven or in the Instant Pot and give it plenty of time to cool.
- ground turkey - can be swapped for ground chicken or ground beef. Leave it out for a vegetarian option, and add extra black beans
- black beans - you can use canned black beans, or cook your own black beans in the Instant Pot or on the stove top!
- eggs - help to ensure that it didn't end up too watery, and really help the casserole set up (particularly as it cools)
- mild enchilada sauce - you can use store bought or homemade enchilada sauce. We like Fronterra or La Victoria brands - they both worked great
- mild chili powder -
- cheese - mozzarella is fairly neutral in flavor and gets nice and creamy in the casserole as it cooks. Swap for cheddar, monterey jack, or get fancy with jalapeno havarti
Step by Step Directions
Cook Spaghetti Squash
Cook spaghetti squash (you can use my easy oven or Instant Pot methods). Scoop out seeds and shred them into noodles with a fork.
Cook Turkey
Heat oven to 350°F. Cook ground turkey in a non-stick skillet over medium heat, breaking it up with a spatula and cooking until no pink remains (roughly 7 minutes). Cool slightly.
Combine
In a large bowl, stir together all ingredients, reserving ¾ cup of cheese. Scrape into a deep 9 X 13-inch casserole dish and sprinkle with the reserved ¾ cup of cheese.
Bake
Cover with foil or a reusable silicone lid and bake for 45 minutes. Uncover, then bake for another 15 minutes, until casserole is cooked through and bubbling.
Serve
Allow casserole to rest for at least 10 minutes before serving. The longer it sits the more it sets up.
FAQ
Yes, just leave out the ground turkey. You can add in extra black beans if you wish to up the protein content.
Keep in mind that spaghetti squash does contain 10 g carbs per cup, but if you want to lower carbs in this recipe, leave out the corn & black beans, and try making a low carb enchilada sauce. Without the corn or black beans (but using regular enchilada sauce), this casserole has roughly 11 g net carbs.
We tested freezing this in individual portions (after baking all the way through), and it still tasted great, a little softer than the original but not in an unappetizing way. We have not tested freezing this casserole before baking. If yo do try it, let us know in the comments how it turns out!
Variations
While this Mexican spaghetti squash casserole is life-saving pantry staples recipe, you can definitely get creative with it. Fresh ingredients boost the flavor and nutritional value! Here are some fresh ingredients that go so well in this recipe:
- fresh tomatoes
- red onion
- bell peppers
- riced cauliflower or broccoli
- fresh corn
Storage
- Fridge - Let cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freeze - we tested freezing this in individual portions (after baking all the way through), and it still tasted great, a little softer than the original but not in an unappetizing way. To freeze, let cool completely then store inn an airtight container in the freezer for up to 4 months.
- Reheat - in the microwave until steaming hot, or in a covered casserole dish in the oven at 350ºF for 10-15 minutes until warmed through.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Mexican Spaghetti Squash Casserole
Ingredients
- 2 lbs spaghetti squash cooked & cooled slightly; note 1
- 1 lb ground turkey note 2
- 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; note 3
- 1 tablespoon mild chili powder
- 1 tablespoon cumin
- ½ teaspoon salt
- 2 eggs note 4
- 2 cups cheese divided; mozzarella or monterey jack
Instructions
- Cook spaghetti squash - Cook spaghetti squash *see note 1. Scoop out seeds and shred into noodles with a fork.
- Cook Turkey - Heat oven to 350°F. Cook ground turkey in a nonstick skillet over medium heat, breaking it up with a spatula and cooking until no pink remains (roughly 7 minutes). Cool slightly.
- Combine - In a large bowl, stir together all ingredients, reserving ¾ cup of cheese. Scrape into a deep 9X13 inch casserole dish and sprinkle with the reserved ¾ cup of cheese.
- Bake - Cover and bake for 45 minutes. Bake uncovered for another 15 minutes, until casserole is cooked through and bubbling.
- Serve - Allow casserole to rest for at least 10 minutes before serving. The longer it sits the more it sets up.
Tips:
- you'll need to cook the spaghetti squash ahead and cool well. Cook it in the oven or in the Instant Pot
- can be swapped for ground chicken or ground beef. Leave it out for a vegetarian option, and add extra black beans
- we like Fronterra or La Victoria brands
- eggs are crucial in helping the casserole set up
Nutrition Information
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Jennifer says
I'm looking to turn this into a freezer lunch meal prep. I'm thinking of making half a recipe and baking it in individual servings -- four 3-cup 5x7 Pyrex glass bake/store containers.
I assume that to make half a recipe, the whole spaghetti squash would be a little over a pound, since a larger proportion of a smaller squash is rind. Any idea how to estimate what the right size would be?
I would also assume that baking an eighth of the amount in a smaller dish would require less baking time. Any idea how much less or how to estimate it?
Thank you!
Jasmine @ Sweet Peas & Saffron says
Hi Jennifer, that sounds like a great idea! If you use the serving tool on the recipe card (currently set at 8 servings), you can use the +/- buttons to adjust to your liking. For example, if you set to 4 servings, you will need 1 lb spaghetti squash - as you said. Yes, baking time should be a less as well. Though we have not tested it for this exact recipe, these spaghetti squash and meatballs meal prep bowls are similar and baked in individual servings for 25-30 minutes at 375ºF. Perhaps start with 25-30 minutes, and adjust as needed. I hope this helps, we would love to hear how it turns out once you make them! Enjoy!
Jennifer says
Hi, Jasmine. Thanks for the prompt reply. That cooking time makes sense, but I'm not sure your answer to my squash question does. Elsewhere in the comments there is a clarification that the recipe as written calls for the flesh of a two-pound spaghetti squash, not two pounds of spaghetti squash flesh. I don't think that the flesh of a one-pound squash would be equal to half the flesh of a two-pound squash, as I expect that the rind-to-flesh ratio would be higher in the smaller fruit. May idea how to figure out what the right size squash would be?
Amanda says
Hi there! I’m looking forward to making this recipe! I was just wondering if you think I can assemble the whole casserole, put it in the fridge and cook it the next day? Or would that be a problem with the egg in it? Thanks!!!
Denise Bustard says
Hi Amanda! Yes, that should work just fine! If the casserole goes into the oven cold, you may need to add 10 minutes onto the cook time. Hope you enjoy!
Melea says
I made a couple of substitutions and didn’t use the green chiles or enchilada sauce, but it’s still amazing! So tasty!
Denise Bustard says
Woohoo! I'm so happy to hear the recipe was a hit for you, Melea! Thank you for taking the time to come back and rate the recipe, that's so helpful 🙂
Lisa says
Eggs? What do they do? I made this tonight. It was good! I left the eggs out though because I just wasn’t sure what they were for.
Jennifer Junig says
The eggs help hold the casserole together.
Denise Bustard says
Hi Lisa, the eggs help to prevent the casserole from being watery and also do work to bind it together. Glad you enjoyed! Thanks for reporting back 🙂
Melanie says
I made this last night and it was a big hit! I was running behind, so I cooked my spaghetti squash in the microwave. I didn't have any canned corn so I cut kernels off two ears of corn. They were a little al dente, but I liked it.
Denise Bustard says
Hi Melanie! I'm so happy to hear you enjoyed the recipe, thanks so much for coming back to leave a review with your modifications.
Frances says
Fixed the recipe for dinner recently. My husband loves hot and spicy foods. A tablespoon of chili powder and a tablespoon of cumin it seems is a bit excessive even to his pallet. Unless this was published in error, I would cut those spices by a third next time.
Denise Bustard says
Hi Frances! Did you use a chili powder blend or pure powdered chiles? I meant for the paprika-based chili powder, which is quite mild in terms of spiciness.
Patricia McDermott says
Well, nothing ever happens the way you want. When I assembled my ingredients, I had a 3 pound spaghetti squash cooking in my instant Pot, and collected in front of me a 15 oz can of No salt added black beans, a14.5 oz can of no salt added diced tomatoes, an 11 oz can of whole kernel corn and a 4 oz can of diced green Chiles. The only thing with the correct amount was the enchilada sauce but I think we’ll be fine.
Denise Bustard says
Hi Patricia! This sounds like the story of my life, too! I hope it all worked out for you 🙂
Lynn says
Can you use zoodles (zucchini or yellow squash) instead of spaghetti squash? Would they need to be cooked first?
Denise says
Hi Lynn, I don't think that would work for this recipe as the zucchini can't cook for as long as the spaghetti squash and I worry it would turn out really mushy.
Ashley says
Why do I need to divide the cheese if it’s all added at once?
Denise says
Hi Ashley, thank you for catching that! You should stir 1 1/4 cups into the casserole and sprinkle the rest over top. Either way it shouldn't affect the final outcome, but I will update the recipe.
Arlene Martin says
Made this flavor filled recipe last night and it was delicious! We live 23 miles from the nearest grocery store so as usual after reviewing the contents of my refrigerator and cupboards I had to get a little creative. I used leftover turkey and just cubed it, added 1/2 cup of onions and a jalapeño pepper to augment my one bell pepper and the final result was just great. This recipe is a keeper!
Denise says
Hi Arlene! I'm so happy to hear you enjoyed. Thanks for sharing your swaps, as this is very helpful for other readers.
Beth says
Are their any substitutes for the egg in your casserole recipes?
Denise says
Hi Beth! Unfortunately I have only tested it with the egg. You may be able to just leave it out but the casserole might be a bit more watery.
Dawn says
This looks so delicious! I'm from San Antonio and was raised on amazing Mexican food that my mom used to make, and I think this has the potential to be amazing, too! I currently eat mainly plant-based so I'll be subbing ground flax seed (4T) for the 2 eggs, some cubed tofu (or chopped sauteed mushrooms & walnuts) for the cooked turkey, and some homemade vegan cheese in place of dairy cheese. I also plan to add some chopped onion and minced garlic just because..... I'll let you know how it turns out! : )
Auda says
Easy to make and delicious. I varied the method a little. Instead of adding everything to the squash after cooking the turkey, I added the bell pepper (and added some onion) to the pan with the turkey and the seasonings and cooked those ingredients together. Then I added the remaining ingredients along with turkey mixture to the squash and baked. I kept the cheese on top instead of mixed through out but otherwise, I didn't change a thing. It was filling and pretty healthy!
Denise says
Thanks so much for sharing your modifications, Auda! I'm so happy you enjoyed the recipe.
Sandy says
Under ingredients you list 2 lbs spaghetti squash. What size spaghetti squash (whole) would yield 2 lbs of spaghetti squash?
Denise says
Hi Sandy, sorry for the confusion, that is meant to be one whole spaghetti squash of 2 lbs, not 2lbs of cooked squash.
Julie N. says
If I’m using spaghetti squash leftovers, approx how many cups would I need in this recipe?
Denise says
Hi Julie, apologies for my late reply. According to my notes, a 2 lbs spaghetti squash yields roughly 6 cups of noodles, so that's roughly what you'd need for this recipe. Hope this helps!