Description
Mexican spaghetti squash casserole with ground turkey, black beans, corn and cheese. Simple to prepare, lower in carbs, and leftovers keep amazingly well!
Ingredients
Scale
- 2 lbs spaghetti squash, cooked and cooled
- 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 and 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
- 1/2 teaspoon salt
- 2 eggs
- 2 cups mozzarella or monterey jack cheese, divided
Instructions
- Cook Spaghetti Squash: 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 until no pink remains, then cool slightly.
- Combine: In a large bowl, stir together all ingredients, reserving 3/4 cup of cheese. Transfer to a 9X13 inch casserole dish and sprinkle with the reserved 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.
Notes
To make this vegetarian, omit the ground turkey and add extra black beans. The casserole can be frozen in individual portions after baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 384 kcal
- Sugar: 9 g
- Sodium: 857 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 31 g
- Cholesterol: 101 mg
Keywords: Mexican spaghetti squash casserole, ground turkey, low carb dinner, Tex Mex casserole