Spaghetti Squash Southwest Casserole
Spaghetti squash southwest casserole will also make you forget the pasta. This casserole is a delicious and healthy twist on a classic comfort food. Combining the creamy texture of spaghetti squash with vibrant flavors of the Southwest, this dish is perfect for a weeknight dinner or a crowd-pleasing potluck.
Ingredients:
For the Spaghetti Squash:
1 medium spaghetti squash
1 tablespoon olive oil
Salt and pepper to taste
For the Filling:
olive oil
onion, chopped
red bell pepper, chopped
green bell pepper, chopped
(15 ounce) can black beans, rinsed and drained
(15 ounce) can corn, drained
chili powder
cumin
cayenne pepper (optional)
Salt and pepper to taste
For the Topping:
shredded cheddar cheese
chopped cilantro
**Instructions:**
1. **Prepare the Squash:** Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, then drizzle with olive oil. Then season with salt and pepper. Place cut-side down on a baking sheet and roast for 45-50 minutes, or until tender.
2. **Make the Filling:** While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the onion, red and green bell peppers, and sauté until softened, about 5 minutes. Stir in black beans, corn, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste.
3. **Assemble the Casserole:** Once the squash is cooked, use a fork to scrape the flesh from the shell, creating ‘spaghetti’ strands. Transfer the squash strands to a large bowl and mix with the Southwestern filling.
4. **Bake and Serve:** Pour the mixture into a greased 9×13 inch baking dish. Sprinkle generously with shredded cheddar cheese together with chopped cilantro. Bake for 15-20 minutes, or until cheese is melted and bubbly. Serve hot.
**Tips and Variations:**
Spice it up:** Consider adding more cayenne pepper or a pinch of chipotle powder for a hotter kick.
Vegetarian Option:** Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
Add-ins:** Lastly get creative with your toppings! Also, consider adding diced tomatoes, jalapenos, or a dollop of sour cream for extra flavor and texture.
Make it ahead:** The casserole can be basically assembled ahead of time and refrigerated. Bake it directly from the refrigerator, adding a few minutes to the baking time.
**Surely you will enjoy this hearty and flavorful Southwestern Spaghetti Squash Casserole! Without reservation, it’s a delicious way to enjoy a healthy and satisfying meal.**
Looking for an overall easy way to cook spaghetti squash check out my recipe. https://meatsbeetsandbubbles.com/instant-pot-spaghetti-squash/
Spaghetti squash southwest casserole
Ingredients
- 1 Spaghetti squash-cooked See notes for cooking squash in the Instant Pot
- 2 Tsp Olive oil
- 1 Onion-chopped
- 1 Jalapeno-seeds removed and chopped
- 1 Can Black beans-rinsed and drained
- 1 Lb Ground beef
- 3 Tbsp Taco seasoning
- 1 Cup Red enchilada sauce
- 1/2 Cup Monterey jack cheese-shredded
- Salsa-garnish
- Chopped tomatoes-garnish
- Cilantro-garnish
- Lime wedge-garnish
- Pickled jalapeños-garnish
- Radish sliced-garnish
Instructions
- Preheat oven to 375'
- In a large skillet that is oven safe, add the ground beef and cook for 5 minutes. Drain the grease if you have excess. Add in the taco seasoning and stir to combine. Remove from skillet and set aside.
- In the same skillet, heat the oil over medium heat. Cook the onion and jalapenos for 5 minutes. Add the black beans and corn, sauté for 2 minutes.
- Add the enchilada sauce, ground beef and spaghetti squash, stir together until combined. Top with cheese and bake for 15 minutes or until wanted through and the cheese is melted.
- Top with tomatoes and cilantro. Serve with the remaining garnish on the side.