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Mexican Spaghetti Squash Casserole

Mexican Spaghetti Squash Casserole: A Delicious Low-Carb Delight

Enjoy this vibrant and healthy Mexican Spaghetti Squash Casserole, a flavorful low-carb dish packed with ground turkey, black beans, corn, and cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium Spaghetti Squash cooked until tender
  • 1 lb Ground Turkey can substitute with chicken or beef
  • 1 can Black Beans drained; can substitute with lentils for vegetarian version
  • 1 cup Corn can substitute with diced bell peppers
  • 1 cup Cheese mix different cheeses or use dairy-free
  • to taste Spices such as chili powder or cumin for flavor

Equipment

  • oven
  • non-stick skillet
  • Mixing Bowl
  • casserole dish
  • Fork

Method
 

Step-by-Step Instructions
  1. Prepare the spaghetti squash by roasting it at 400°F for about 45 minutes until tender. Slice it in half and shred the flesh into noodle-like strands.
  2. Cook the ground turkey in a non-stick skillet with olive oil over medium heat for about 7 minutes until fully browned.
  3. In a large mixing bowl, combine the shredded spaghetti squash, cooked ground turkey, black beans, corn, and ¾ cup of cheese. Stir together thoroughly.
  4. Preheat your oven to 350°F. Pour the mixture into a greased 9x13 inch casserole dish and top with the remaining cheese.
  5. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
  6. Let the casserole rest for 10 minutes after baking before slicing and serving warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently for best results.

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