Mexican Spaghetti Squash Casserole (Printable version)
Roasted spaghetti squash combined with black beans, vegetables, and Mexican spices, topped with melted cheddar and Monterey Jack cheeses.
# What you 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:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut the spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil, place cut-side down on baking sheet, and roast for 35–40 minutes until flesh shreds easily with a fork.
03 - While squash roasts, heat large skillet over medium heat with olive oil. Sauté onion, bell pepper, jalapeño if using, and garlic for 4–5 minutes until softened.
04 - Stir in corn, black beans, drained tomatoes, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 3–4 minutes, stirring occasionally. Remove from heat.
05 - When squash is cool enough to handle, shred flesh into strands with a fork. Reduce oven temperature to 375°F.
06 - In a large mixing bowl, combine shredded spaghetti squash with vegetable-bean mixture. Stir in half of the cheddar and Monterey Jack cheeses.
07 - Transfer mixture to a lightly greased 9x13-inch casserole dish. Sprinkle remaining cheese evenly over the top.
08 - Bake for 20–25 minutes until casserole is hot throughout and cheese is bubbly and lightly golden.
09 - Garnish with chopped fresh cilantro and serve with lime wedges.
# Expert Advice:
01 -
- It turns a humble vegetable into something so satisfying and cheesy nobody notices it is basically a giant bowl of veggies
- The leftovers somehow taste even better the next day when the flavors have had time to really become friends
02 -
- Draining the diced tomatoes thoroughly is crucial or you will end up with a watery casserole no matter how long you bake it
- Letting the squash cool just a few minutes before shredding makes the job much easier and prevents burnt fingers
03 -
- Use a box grater to shred your own cheese instead of buying pre-shredded bags because the anti-caking coating prevents proper melting
- Roast the squash up to two days ahead and store the strands in the refrigerator to make weeknight assembly much faster