Mexican Spaghetti Squash Casserole (Printable version)
Roasted squash, black beans, and Mexican spices baked under golden cheese for a comforting meal.
# What You’ll Need:
→ Vegetables
01 - 1 large spaghetti squash, about 3 lbs
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and minced
06 - 1 cup frozen corn kernels, thawed
→ Beans
07 - 1 can (15 oz) black beans, drained and rinsed
→ Canned Goods
08 - 1 can (14 oz) diced tomatoes, drained
→ Spices & Seasonings
09 - 1½ tsp ground cumin
10 - 1 tsp chili powder
11 - 1 tsp smoked paprika
12 - ½ tsp dried oregano
13 - ½ tsp salt
14 - ¼ tsp black pepper
→ Dairy
15 - 1 cup shredded cheddar cheese
16 - ½ cup shredded Monterey Jack cheese
→ Fresh Herbs & Garnishes
17 - ¼ cup chopped fresh cilantro
18 - 1 lime, cut into wedges
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil, place cut-side down on the prepared baking sheet, and roast for 35–40 minutes or until the flesh is tender and easily shredded with a fork.
03 - While the squash roasts, heat a large skillet over medium heat. Add a splash of olive oil, then sauté the onion, bell pepper, jalapeño, and garlic for 4–5 minutes until softened.
04 - Stir in the corn, black beans, and drained tomatoes. Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for another 3–4 minutes, stirring occasionally. Remove from heat.
05 - Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into strands. Reduce oven temperature to 375°F.
06 - In a large mixing bowl, combine the shredded spaghetti squash with the vegetable-bean mixture. Stir in half of the cheddar and Monterey Jack cheeses.
07 - Transfer the mixture to a lightly greased 9x13-inch casserole dish. Sprinkle the remaining cheese evenly on top.
08 - Bake for 20–25 minutes, or until the casserole is hot and the cheese is bubbly and lightly golden.
09 - Garnish with chopped cilantro and serve with lime wedges.
# Expert tips:
01 -
- The spaghetti squash creates this amazing texture that mimics actual pasta without the heaviness
- Everything comes together in one dish, and the leftovers taste even better the next day
- You get all those bold Mexican flavors in a completely guiltless package that actually satisfies
02 -
- Dont skip draining the tomatoes really well, or youll end up with a watery casserole
- The squash is easier to cut if you microwave it for 2 minutes first
- Letting the casserole rest for 5 minutes after baking helps it set up better
03 -
- Roast the squash a day ahead to cut down on active cooking time
- Use a mix of sharp cheddar and pepper jack for extra flavor complexity