Easy Mexican Spaghetti Squash Casserole
A wholesome dish that combines the delightful texture of spaghetti squash with vibrant Mexican flavors, perfect for a family dinner.
Ingredients
Main Ingredients
- 1 medium Spaghetti squash Choose a squash that feels firm.
- 1 can Black beans Drained and rinsed.
- 1 cup Corn kernels Fresh or frozen works well.
- 1 cup Diced tomatoes Canned or fresh, both are good options.
Spices
- 1 teaspoon Chili powder Add more for extra heat.
- 1 teaspoon Cumin Classic Mexican spice.
- To taste Salt and pepper Always season to your preference.
Toppings
- 1 cup Shredded cheese Cheddar or Mexican blend.
- For garnish Fresh cilantro Adds freshness to the dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place cut side down on a baking sheet.
- Bake for 30-40 minutes, or until the squash is tender.
- Scrape the inside of the cooked squash with a fork to create 'spaghetti' strands.
Mixing and Baking
- Combine the spaghetti squash strands in a bowl with the black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
- Transfer the mixture to a baking dish and top with shredded cheese.
- Bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Use a sharp knife when cutting the spaghetti squash to ensure safety. For added flavor, consider roasting the squash with olive oil and salt before scraping. Adjust spice levels to fit your family’s palate by adding more chili powder.