Best Mexican Spaghetti Squash Casserole Recipes

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MEXICAN SPAGHETTI SQUASH CASSEROLE



Mexican Spaghetti Squash Casserole image

I tend to eat a ton of spaghetti squash and this is just another way to make it. The spices are all approximate.

Provided by TifferCooks

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 spaghetti squash
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (4 ounce) can green chilies
1 (3 7/8 ounce) can sliced black olives
2 teaspoons cumin
2 teaspoons cilantro
1 teaspoon cayenne pepper
2 cups shredded cheddar cheese

Steps:

  • Pierce the spaghetti squash all over with a knife.
  • Put in microwave for 10 minutes (or until skin is soft to the touch).
  • Remove squash and let cool (however long you want).
  • Cut squash in half and remove the seeds.
  • Use a fork to scrape the insides into a large bowl.
  • Add all other ingredients to the squash and stir together.
  • Put in casserole and top with cheese.
  • Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
  • Let sit for a few minutes before serving.

Nutrition Facts : Calories 526.8, Fat 24.2, SaturatedFat 12.7, Cholesterol 59.3, Sodium 1033, Carbohydrate 58.8, Fiber 11.1, Sugar 5.1, Protein 26.5

MEXICAN SPAGHETTI SQUASH CASSEROLE



Mexican Spaghetti Squash Casserole image

This is inspired by Cyn's Southwest Spaghetti Squash. Lots of iron from the black beans and ground beef. Even my picky kids ate it without complaint!

Provided by lolablitz

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 spaghetti squash (3 pounds)
1 lb lean ground beef
1 cup purple onion, diced
3 garlic cloves, mined
1 teaspoon coriander
1 (1 1/4 ounce) package taco seasoning
3/4 cup water
1/2 cup salsa
1 (14 ounce) can black beans, drained and rinsed
1 cup frozen sweet corn
1 lime
3/4 cup cilantro, chopped and divided
3/4 cup cheddar cheese, shredded
salt and pepper
1 cup tortilla chips, coarsely crushed

Steps:

  • Preheat oven to 375°F.
  • Cut squash in half lengthwise and remove and discard seeds.
  • Place squash, cut side down, in 9x13 baking pan. Fill pan with 1/2 in of water.
  • Bake 45 minutes or until skin pierces easily with fork and squash strands can be scraped out easily. Set squash aside to cool and leave oven on at 375.
  • In a large pan, cook beef and onions over medium heat until beef is no longer pink.
  • Add garlic and coriander and cook for 2 minutes.
  • Add taco seasoning and 3/4 cup water and bring to a boil. Reduce heat to simmer and add salsa, black beans and corn. Cook 5 minutes.
  • Turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. Mix well.
  • Taste mixture and add salt and pepper as desired.
  • Using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. Toss well.
  • Rinse baking pan used to cook squash, dry and spray with nonstick cooking spray.
  • Add mixture to casserole and sprinkle with tortilla chips.
  • Bake for 20 minutes.
  • Serve with sour cream and remaining 1/4 cup of chopped cilantro.

Nutrition Facts : Calories 363.4, Fat 14.2, SaturatedFat 6.4, Cholesterol 64, Sodium 775.7, Carbohydrate 36.1, Fiber 7.7, Sugar 4.4, Protein 25.7

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