Mexican Spaghetti Squash Casserole (Printable)
Savory baked squash with black beans, corn, and Mexican spices under golden melted cheese.
# 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 (optional)
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. Halve the spaghetti squash lengthwise, scoop out seeds, brush cut sides with olive oil, and place cut-side down. Roast for 35-40 minutes until tender and easily shredded with a fork.
02 - While squash roasts, heat a large skillet over medium heat with olive oil. Sauté onion, bell pepper, jalapeño (if using), and garlic for 4-5 minutes until softened.
03 - Stir in corn, black beans, drained tomatoes, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 3-4 minutes, stirring occasionally. Remove from heat.
04 - Once cool enough to handle, use a fork to shred the spaghetti squash flesh into strands. Reduce oven temperature to 375°F.
05 - In a large mixing bowl, combine shredded squash with vegetable-bean mixture. Stir in half of the cheddar and Monterey Jack cheeses.
06 - Transfer mixture to a lightly greased 9x13-inch casserole dish. Sprinkle remaining cheese evenly on top.
07 - Bake for 20-25 minutes until casserole is hot throughout and cheese is bubbly and lightly golden.
08 - Top with chopped fresh cilantro and serve with lime wedges on the side.
# Expert Advice:
01 -
- The way the squash naturally mimics pasta while keeping everything light and gluten-free
- How the spices build layers of flavor without being overpowering
02 -
- Draining the diced tomatoes thoroughly prevents a soggy casserole
- Letting the squash cool slightly makes shredding much easier and safer
03 -
- Roast the squash a day ahead to make weeknight assembly faster
- Use a mix of sharp and mild cheeses for the most complex flavor