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overhead shot of mexican spaghetti squash casserole in white baking dish
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4.89 from 18 votes

Mexican Spaghetti Squash Casserole

Mexican spaghetti squash casserole with ground turkey, black beans, corn and cheese. Simple to prepare, lower in carbs, and leftovers keep amazingly well!
Prep Time20 minutes
Cook Time1 hour
10 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Mexican
Diet: Gluten Free
Servings: 8 servings
Calories: 384kcal
Author: Denise Bustard

Equipment

  • 9 x 13 inch baking dish

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.
    cooked ground turkey in frying pan
  • 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.

Notes

  1. you'll need to cook the spaghetti squash ahead and cool well.  Cook it in the oven or in the Instant Pot
  2. can be swapped for ground chicken or ground beef. Leave it out for a vegetarian option, and add extra black beans
  3. we like Fronterra or La Victoria brands
  4. eggs are crucial in helping the casserole set up
A note on carbs
** without corn & black beans this casserole is roughly 11 g net carbs (14 g total carbs + 3 g fiber) per serving.

Nutrition

Serving: 1/8 of batch | Calories: 384kcal | Carbohydrates: 38g | Protein: 31g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 857mg | Potassium: 845mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2130IU | Vitamin C: 53.8mg | Calcium: 285mg | Iron: 4.4mg