Mexican spaghetti squash casserole with ground turkey, black beans, corn and cheese. Simple to prepare, lower in carbs, and leftovers keep amazingly well!
In the wake of sharing my (simple) strategy for cooking spaghetti squash a week ago, I need to show you another simple method to appreciate it, isn’t that so? This is authoritatively my new most loved spaghetti squash formula!
I love adding spaghetti squash to plans since it’s an incredible method to take customarily weighty plans and give them a somewhat lighter makeover.Casseroles are so frequently ‘substantial’ and cause me to feel stuffed and swelled, however not this spaghetti squash casserole…it tastes absolutely liberal but rather is covertly light!
For this formula, I blended cooked ground turkey with cooked spaghetti squash, crude chime peppers, corn, chiles, dark beans, flavors and cheese.To ensure that it didn’t wind up excessively soupy, I additionally included 2 eggs. This truly helps the meal set up (especially as it cools).
Can I freeze it? I tested freezing this in individual portions (after baking all the way through), and it still tasted great, a little softer than the original but not in an unappetizing way. I don’t know if you can freeze this casserole before baking.Can I lower the carbs in this casserole? Keep in mind that spaghetti squash does contain 10 g carbs per cup, but if you want to lower carbs in this recipe, leave out the corn & black beans, and try making a low carb enchilada sauce. Without the corn or black beans (but using regular enchilada sauce), this casserole has roughly 11 g net carbs.
Mexican spaghetti squash casserole with ground turkey, black beans, corn and cheese. Simple to prepare, lower in carbs, and leftovers keep amazingly well!
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; 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)
- 1 tablespoon mild chili powder
- 1 tablespoon cumin
Instructions
- Cook spaghetti squash (see *). Scoop out seeds and shred into noodles with a fork.
- 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.
- 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.
- Cover and bake for 45 minutes.
- Bake uncovered for another 15 minutes, until casserole is cooked through and bubbling.
- Allow casserole to rest for at least 10 minutes before serving. The longer it sits the more it sets up.
Notes
- See How to Cook Spaghetti Squash (oven) or Instant Pot Spaghetti Squash
without corn & black beans this casserole is roughly 14 g carbs (+ 3 g fiber) per serving.
