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 & 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
- 1/2 teaspoon salt
- 2 eggs
- 2 cups cheese (divided; mozzarella or monterey jack)
Instructions
- Cook spaghetti squash: 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, breaking it up with a spatula until no pink remains (roughly 7 minutes). Cool slightly.
- Combine: In a large bowl, stir together all ingredients, reserving 3/4 cup of cheese. Scrape into a deep 9×13 inch casserole dish and sprinkle with the reserved 3/4 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.
Notes
Spaghetti squash should be cooked and cooled thoroughly before using. Eggs are essential for helping the casserole set. Ground turkey can be substituted with ground chicken or omitted for a vegetarian version by increasing the bean quantity.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Bake
- 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 casserole, spaghetti squash, ground turkey, healthy dinner, gluten-free friendly