Mexican Spaghetti Squash Casserole Recipe

Name: Mexican Spaghetti Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash; 1 (15 ounce) can black beans, rinsed and drained; 1 (14 1/2 ounce) can corn, drained; 1 (14 1/2 ounce) can diced tomatoes with green chilies; 1 (4 ounce) can green chilies; 1 (3 7/8 ounce) can sliced black olives; 2 teaspoons cumin; 2 teaspoons cilantro; 1 teaspoon cayenne pepper; 2 cups shredded cheddar cheese

Servings: persons

1 spaghetti squash
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (4 ounce) can green chilies
1 (3 7/8 ounce) can sliced black olives
2 teaspoons cumin
2 teaspoons cilantro
1 teaspoon cayenne pepper
2 cups shredded cheddar cheese

1
Pierce the spaghetti squash all over with a knife.
2
Put in microwave for 10 minutes (or until skin is soft to the touch).
3
Remove squash and let cool (however long you want).
4
Cut squash in half and remove the seeds.
5
Use a fork to scrape the insides into a large bowl.
6
Add all other ingredients to the squash and stir together.
7
Put in casserole and top with cheese.
8
Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
9
Let sit for a few minutes before serving.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 spaghetti squash, 1 (15 ounce) can black beans, rinsed and drained, 1 (14 1/2 ounce) can corn, drained, 1 (14 1/2 ounce) can diced tomatoes with green chilies, and more.

Yes, Mexican Spaghetti Squash Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Spaghetti Squash Casserole

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