Spaghetti Squash Casserole Recipe
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
304 kcal
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Course
Main Course, Dinner
Spaghetti Squash Casserole Recipe
Description
The Spaghetti Squash Casserole replaces traditional pasta with strands of roasted squash that have a mild flavor and a slightly crunchy texture. These strands are combined with sautéed vegetables including green onions and jalapeño, plus black beans, corn, shredded chicken, and spices like chili powder and cumin to add depth and a gentle heat. Red enchilada sauce binds the ingredients together before the casserole is topped with Monterey jack cheese and baked until warmed through and melted. The baking process softens the squash slightly while allowing the cheese to brown on top. Fresh tomatoes, cilantro, and extra green onions can be added as toppings to provide a fresh contrast. This casserole is a filling, mildly spicy dish that combines vegetables, protein, and Mexican-inspired flavors in a wholesome one-pan meal.
Ingredients
- 1 spaghetti squash roasted and flesh scraped out with a fork into spaghetti-like strands
- 2 teaspoons olive oil
- 1/4 cup green onion finely chopped
- 1 jalapeno pepper seeds removed and finely chopped
- 3/4 cup black beans drained and rinsed
- 1/2 cup corn defrosted, frozen
- 1/2 pound chicken breast cooked and shredded, boneless, skinless
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1/4 teaspoon granulated garlic
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 cup Red Enchilada Sauce
- 1/2 cup Monterey jack cheese shredded
- tomatoes chopped, for toppings
- green onions
- cilantro
Instructions
- Preheat oven to 375° F.
- In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
- Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 786mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Calcium | 185mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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