Description
A delicious and easy-to-make Mexican Spaghetti Squash Casserole that is low-carb and gluten-free, perfect for a healthy meal.
Ingredients
- 2 lbs spaghetti squash cooked & 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 & 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
- ½ teaspoon salt
- 2 eggs
- 2 cups cheese divided; mozzarella or monterey jack
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the spaghetti squash in half and remove the seeds. Place it cut-side down on a baking sheet and bake for about 30-40 minutes until tender.
- In a skillet, cook the ground turkey over medium heat until browned.
- Add the chopped bell peppers, corn, black beans, green chiles, diced tomatoes, enchilada sauce, chili powder, cumin, and salt to the skillet. Stir to combine and cook for a few minutes.
- In a large bowl, scrape the spaghetti squash strands and add them to the mixture in the skillet.
- In a separate bowl, beat the eggs and then mix them into the casserole mixture.
- Transfer the mixture to a greased baking dish and top with cheese.
- Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
Notes
- For a spicier version, use hot enchilada sauce or add jalapeños.
- This casserole can be made ahead of time and stored in the freezer.
- Feel free to substitute ground turkey with ground beef or chicken.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican