Delicious Mexican Spaghetti Squash Casserole is a delightful blend of spices, vegetables, and ground turkey, all nestled in a bed of tender spaghetti squash. This dish is not only packed with nutrients, but it’s also incredibly easy to make, making it the perfect weeknight dinner or meal-prep option.
1. 1. Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the squash halves cut-side down on a baking sheet. Roast for 35-40 minutes, or until the squash is tender.
2. 2. In a large skillet over medium heat, cook the ground turkey until it’s fully browned. Drain any excess fat.
3. 3. Dice the bell peppers and add them to the skillet, along with the canned corn, black beans, green chiles, diced tomatoes, and enchilada sauce. Stir in the chili powder, cumin, and salt to taste. Cook for 5-7 minutes, or until the mixture is heated through.
4. 4. Once the roasted spaghetti squash is tender, use a fork to scrape the strands into a large mixing bowl.
5. 5. Mix the cooked turkey and vegetable mixture into the spaghetti squash strands, ensuring everything is well combined.
6. 6. Transfer the mixture into a greased 9×13-inch baking dish. Top with the shredded cheese of your choice. Bake at 375°F for 15-20 minutes, or until the cheese is melted and bubbly.
7. 7. Let the casserole cool slightly before serving.
This casserole stores well in the refrigerator for up to 4 days. To reheat, simply place a portion in the oven or microwave until heated through.
Keywords: Mexican Spaghetti Squash Casserole, healthy casserole, low-carb dinner
Find it online: https://www.basterecipes.com/mexican-spaghetti-squash-casserole/