With the colors of autumn and peppy, south-of-the-border flavor, this Mexican Spaghetti Squash Casserole is healthy dinner perfection!
I love heading into the grocery store this time of year.
The changing colors in the veggie section reflect the changes taking place outside our windows. Bright colors from the summer produce are slowly being replaced by autumn hues. I mean, the huge bin of watermelons became a huge bin of pumpkins overnight! Spaghetti squash is one of my favorite fall-finds at the corner shop!
The other day, when I was craving Mexican flavors, I popped in to grab supplies for my one-pot quinoa enchilada recipe, and left with an armload of different ingredients that became this Mexican spaghetti squash casserole with avocado salsa. Impulse purchase? You might say that!
It’s no secret that I’m a big fan of this awesome yellow gourd. In fact, here’s a one-sheet on spaghetti squash that includes nutritional facts, how to cook it and links to a few of my favorite spaghetti squash recipes. Aside from heating up leftovers (and making my favorite easy dessert), our microwave doesn’t get a ton of play when I’m doing kitchen prep. However, it turns out that the microwave is the perfect tool for facilitating the transformation of spaghetti squash from solid gourd to delicious angel-hair-like veggie perfection! After a 10-minute spin, just shred it with a fork. Ding! You’re that much closer to eating this creamy, savory and bright spaghetti squash casserole!
Beans, cheese and taco seasoning bring an assertive Mexican flavor to this delicious casserole.
Fresh sliced jalapeños are layered at the top to bring a tiny bit of heat (if you scrape the seeds out before serving, the spice factor lowers considerably). The green avocado salsa is optional though highly recommended!
Four fresh ingredients popped into a blender elevated this already tasty spaghetti squash casserole to dizzying heights. I caught Ben sneaking in a few late night bites from the leftovers in the fridge. Busted! He was sheepish, but didn’t stop chowing down.
One of the best parts about cooking with spaghetti squash is that it takes on whatever flavor profile you’re working with. Therefore, it’s the perfect healthy ingredient whether you’re making this peppy Mexican spaghetti squash casserole, or preparing a creamy Italian spaghetti squash Alfredo.
As the weather cools, I plan on using this shape-shifting gourd a whole lot more. I love seasonal ingredients that are this versatile! What’s your favorite fall veggie? How do you prepare it in your kitchen? I’d love to hear about in in the comments!
Other simple, delicious spaghetti squash and butternut squash recipes:
- Spaghetti Squash Recipe With Mushrooms and Parmesan
- Vegan Butternut Squash Soup
- Spaghetti Squash Yakisoba Style
- Butternut Squash and Tomato Penne
- Shrimp Scampi Spaghetti Squash
Did you like this Mexican Spaghetti Squash Casserole With Avocado Salsa Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
With the colors of autumn and peppy, south-of-the-border flavor, this Mexican Spaghetti Squash Casserole With Avocado Salsa Recipe is healthy dinner perfection!
- 3 pounds spaghetti squash (sliced in half lengthwise, seeds scraped with a spoon)
- 1 packet taco seasoning
- 14.5 ounces can fire roasted tomatoes (drained)
- 2/3 cup canned black beans (rinsed and drained)
- 1 cup shredded cheese – or more (I use a Mexican 4-cheese blend)
- jalapeño slices (optional)
- 1/4 cup fresh cilantro leaves (chopped (optional)
- salt and pepper to taste
Simple avocado salsa
- 2 medium tomatillos (peeled and chopped)
- 1 clove garlic (peeled and chopped)
- 1 large avocado (peeled, pitted and chopped)
- 2 tablespoons fresh lime juice
- Preheat oven to 375ºF.
- Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
- Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
- Transfer the shredded spaghetti squash to a large bowl.
- Add taco seasoning and gently toss.
- Add fire roasted tomatoes and black beans and gently toss.
- Brush a 1.5 quart casserole dish with a little olive oil (you can also use cooking spray).
- Pour the spaghetti squash mixture into the casserole dish and spread evenly.
- Sprinkle cheese and add a few slices of fresh jalapeño on top and bake for 20-25 minutes, or until cheese has melted.
- Meanwhile, make the simple avocado salsa by blending all the ingredients in a blender until smooth. Season with salt if needed.
- Take spaghetti squash casserole out of the oven and top with fresh salsa and cilantro. Serve immediately.
- Note: If you cannot find tomatillos, mash the avocado with a fork and season with a squeeze of fresh lime and a little salt.
This Mexican Spaghetti Squash Casserole With Avocado Salsa Recipe is:
Low in sodium
High in dietary fiber
High in Vitamin C
- Serving Size:
- Calories: 311
- Sugar: 14.8 g
- Sodium: 632.1 mg
- Fat: 12.3 g
- Saturated Fat: 4 g
- Carbohydrates: 43.9 g
- Fiber: 13.4 g
- Protein: 11.2 g
- Cholesterol: 14 mg
Keywords: recipe, healthy, vegetarian