Monday, December 7, 2020

Mexican Spaghetti Squash Casserole

Mexican Spaghetti Squash Casserole

Mexican spaghetti squash casserole with ground turkey, black beans, corn and cheese. Easy to prepare, low in carbs, and leftovers keep amazingly well!


  • 1 red pepper, diced
  • 2 tablespoons of olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon of cumin
  • 1 jalapeƱo pepper, seeded and thinly sliced
  • 1 spaghetti squash
  • 1 medium onion, thinly sliced
  • Salt and pepper to taste
  • 1 cup frozen corn kernels, thawed
  • 1 teaspoon of dried oregano
  • 1 tablespoon of chili powder
  • ½ cup fat-free Greek yogurt
  • 1 can black beans, drained and rinsed
  • 1 can tomatoes with green peppers, drained
  • 1 cup reduced-fat shredded cheddar cheese, divided


First, preheat oven to 375 F. Lightly spray a 9x13 baking dish with cooking spray and set aside.

Then, cut the spaghetti squash in half and remove the seeds with a spoon. Place the halves in a microwave-safe dish and cover. Cook, 14 to 16 minutes, until easily pierced with a knife and the inside of the flesh is easy to remove.

While the spaghetti squash cooks, heat the olive oil in a pan on medium. Add the onions, peppers and jalapeno and cook until softened and onion is translucent, about five minutes.

Add the garlic and cook for 2 minutes. Stir in the chili powder, oregano and cumin and cook for one minute, stirring constantly.

Transfer from the pan to a large bowl. Stir in black beans, corn, tomatoes, yogurt and half the cheese.

When the spaghetti squash is cooked, let cool for five minutes. Use a fork to pry the long sprigs from the inside of the squash. Add the squash to the bowl with the rest of the ingredients and mix well.

Transfer to a baking dish and top with the remaining cheese. Bake, uncovered, 30 to 35 minutes, until the cheese is bubbling and the cheese is golden brown. Happy Cooking Time.