Mexican Spaghetti Squash Casserole (Printable)

Roasted spaghetti squash with black beans, vegetables, and Mexican spices baked under golden melted cheese.

# What You'll 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 & Canned Goods

07 - 1 can (15 oz) black beans, drained and rinsed
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 Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil, place cut-side down on the prepared baking sheet, and roast for 35–40 minutes until the flesh is tender and easily shredded with a fork.
02 - While the squash roasts, heat a large skillet over medium heat. Add a splash of olive oil, then sauté the onion, bell pepper, jalapeño (if using), and garlic for 4–5 minutes until softened.
03 - Stir in the corn, black beans, and drained tomatoes. Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for another 3–4 minutes, stirring occasionally. Remove from heat.
04 - Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into strands. Reduce oven temperature to 375°F.
05 - In a large mixing bowl, combine the shredded spaghetti squash with the vegetable-bean mixture. Stir in half of the cheddar and Monterey Jack cheeses. Transfer the mixture to a lightly greased 9x13-inch casserole dish. Sprinkle the remaining cheese evenly on top.
06 - Bake for 20–25 minutes, or until the casserole is hot and the cheese is bubbly and lightly golden. Garnish with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • It satisfies every Mexican food craving while being completely gluten free and secretly loaded with vegetables
  • The cheese gets perfectly golden and bubbly while the squash strands mimic real pasta in the most convincing way
  • This makes enough for dinner tonight plus lunch tomorrow because it actually tastes better the second day
02 -
  • Draining the tomatoes and rinsing the beans thoroughly is the difference between a perfect casserole and a watery mess
  • Let the squash cool just enough to handle but shred it while it is still warm because the strands separate much more easily
  • The casserole needs about 10 minutes to set after coming out of the oven or it will be too loose to serve neatly
03 -
  • Use a large fork to shred the squash and work in the same direction as the strands for the longest, most pasta-like noodles
  • Grate your own cheese from blocks instead of buying pre-shredded because the anti-caking coating prevents smooth melting
  • Place your baking sheet on the lower rack while roasting the squash to prevent the sugars from burning

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