Best Southwest Spaghetti Squash Casserole Recipes

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Southwest Spaghetti Squash Casserole image

Spaghetti with a twist! Great way to get all your veggies in one meal and enjoy them, too!

Provided by HoneeBee

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h25m

Yield 4

Number Of Ingredients 9

Ingredients

1 serving cooking spray (such as Pam®)
1 (2 pound) spaghetti squash, halved and seeded
1 (15 ounce) can Mexican-style diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
¾ cup shredded reduced-fat Monterey Jack cheese
¼ cup minced fresh cilantro
1 teaspoon ground cumin
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Place spaghetti squash, cut-side down, on the baking sheet.
Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.
Spray a 1 1/2 quart casserole dish with cooking spray.
Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.
Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 38.3 g, Cholesterol 15.1 mg, Fat 6.4 g, Fiber 8.6 g, Protein 14.1 g, SaturatedFat 3 g, Sodium 1170.7 mg

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Southwest Spaghetti Squash Casserole image

Today was my first time trying spaghetti squash and I was not disappointed. This is a super tasty low calorie meal. Hope you enjoy!

Provided by Diane Atherton

Categories Beef

Time 1h30m

Number Of Ingredients 13

Ingredients

1 spaghetti squash, cooked and shredded
1 lb extra lean ground beef (or ground chicken, turkey or pork)
1 small onion, chopped
1 medium bell pepper, chopped
3 tsp garlic, minced
1/2 Tbsp taco seasoning
salt and pepper to taste
1/4 tsp red pepper flakes, optional
1/2 c refried beans (i used fat free)
1 (14-oz) can black bean, drained and rinsed
1 (10-oz) can tomatoes with chili peppers (rotel) original, mild or hot
1 c cheddar cheese, shredded
additional salt, pepper and taco seasoning for squash

Steps:

1. Preheat oven to 375 degrees. Grease a 9x9" baking dish for the casserole. Use a different pan for baking the squash.
2. With sharp knife slice top out of squash. Stand squash flat on the cut side. Slice squash in half. NOTE: this squash was not easy to cut, pretty tough skin.
3. Scoop out the seed and membrane.
4. Brush inside of each half with oil; sprinkle with salt an pepper. Place cut sides down in baking pan.
5. Bake for about 40 minutes or until squash is fork tender.
6. Remove from oven; let cool for about 10 minutes or until cool enough to handle.
7. REDUCE oven heat to 350 degrees.
8. Using a fork, scrape out the spaghetti squash. Place in bottom of prepared baking dish. Sprinkle with salt and pepper and a small amount of the taco seasoning; toss. Spread squash evenly over bottom of baking dish.
9. In large skillet over medium heat, cook meat, onion, pepper, and garlic until meat is cooked. Add taco seasoning and add salt and pepper to taste. Add pepper flakes for a little more heat. Stir in refried beans and black beans. Remove from heat.
10. Layer beef mixture over squash.
11. Drain some of the liquid from Rotel tomatoes. Spread tomatoes evenly over top of meat layer using about 2 tbsp. of the liquid.
12. Bake for 40 minutes or until bubbly. Remove from oven; sprinkle cheese evenly over top. Return to oven and bake a few more minutes until cheese has melted.