Mexican Spaghetti Squash Casserole
Dig into the bold and satisfying flavors of this Mexican Spaghetti Squash Casserole, a wholesome twist on classic comfort food. This low-carb, gluten-free recipe swaps traditional pasta for roasted spaghetti squash, creating a nutrient-packed base that's loaded with seasoned ground beef, black beans, sweet corn, and fiery diced tomatoes with green chilies. Topped with melted cheddar cheese and fresh cilantro, this one-dish wonder is richly spiced with chili powder, cumin, and paprika, delivering a fiesta of flavors in every bite. Ready in just over an hour, this casserole is perfect for weeknight dinners or meal prep, and it's easily customizable with a dollop of sour cream or your favorite toppings. Discover how healthy and hearty can go hand in hand with this vibrant Mexican-inspired dish!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 pound ground beef
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (10 ounces) canned diced tomatoes with green chilies
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1.5 cups shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 40-45 minutes, or until the flesh is tender and easily shredded with a fork. Once cooked, let it cool slightly before using a fork to scrape out the strands. Set aside.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess grease.
Stir in the chili powder, cumin, paprika, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well to coat the beef in the spices.
Add the canned diced tomatoes with green chilies, black beans, and corn to the skillet. Stir to combine and let simmer for 5 minutes to meld the flavors.
Reduce the oven temperature to 375°F (190°C).
In a large mixing bowl, combine the spaghetti squash strands with the beef mixture. Stir until evenly distributed.
Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool slightly before garnishing with chopped cilantro.
Serve warm with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.7 g | 297% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 6156 mg | 268% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 58.2 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1907 mg | 147% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4812 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
