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If you're craving a hearty, flavorful dish with a twist, this Mexican Spaghetti Squash Casserole is your answer. Packed with black beans, corn, and a blend of spices, it’s a delicious way to enjoy a healthy meal without sacrificing taste. The spaghetti squash acts as a perfect base, soaking up all the tomato sauce and cheddar cheese goodness. Let's dive into this easy, satisfying recipe that’s sure to become a family favorite.
The name of the recipe: Mexican Spaghetti Squash Casserole Recipe
Ingredients:
- 1 medium-sized spaghetti squash
- 1 cup cooked black beans
- 1 cup cooked corn
- 1 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half, remove the seeds, and bake for 30-40 minutes until tender.
- Once cooked, use a fork to scrape out the spaghetti squash strands into a mixing bowl.
- Add black beans, corn, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper to the bowl. Mix well.
- Transfer the mixture to a baking dish and top with shredded cheddar cheese.
- Bake for another 10-15 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Spaghetti Squash Casserole Recipe
What you will need to make Mexican Spaghetti Squash Casserole
- Spaghetti squash: Acts as a low-carb base, providing a unique texture and mild flavor that absorbs the spices well.
- Black beans: Adds protein and a creamy texture, making the dish hearty and filling.
- Corn: Provides sweetness and a bit of crunch, balancing the spices and adding color.
- Tomato sauce: Brings acidity and moisture, helping to meld all the flavors together.
- Shredded cheddar cheese: Melts on top, creating a gooey, savory layer that complements the spices.
- Chili powder: Adds heat and depth, giving the casserole its signature Mexican flavor.
- Cumin: Provides a warm, earthy taste that enhances the overall flavor profile.
- Garlic powder: Adds a subtle, savory note that rounds out the spices.
Essential Tools and Instruments
What tools/instruments will be needed to make Mexican Spaghetti Squash Casserole Recipe
- Baking sheet: Needed to bake the spaghetti squash until tender, ensuring it cooks evenly.
- Sharp knife: Essential for cutting the spaghetti squash in half safely and efficiently.
- Mixing bowl: Used to combine the spaghetti squash strands with other ingredients.
- Fork: Helps scrape out the spaghetti squash strands after baking.
- Baking dish: Holds the casserole mixture while it bakes, ensuring even cooking.
- Oven: Cooks the spaghetti squash and bakes the casserole to perfection.
Mexican Spaghetti Squash Casserole Recipe
A delicious and healthy Mexican-inspired casserole made with spaghetti squash.
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Ingredients:
Main Ingredients
- 1 Spaghetti Squash medium-sized
- 1 cup Black Beans cooked
- 1 cup Corn cooked
- 1 cup Tomato Sauce
- 1 cup Cheddar Cheese shredded
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half, remove the seeds, and bake for 30-40 minutes until tender.
- Once cooked, use a fork to scrape out the spaghetti squash strands into a mixing bowl.
- Add black beans, corn, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper to the bowl. Mix well.
- Transfer the mixture to a baking dish and top with shredded cheddar cheese.
- Bake for another 10-15 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add other veggies or spices to suit your taste.
Read more: Italian Spaghetti Squash Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove the cover and bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly in plastic wrap and then in foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw overnight in the fridge.
- Remove the cover and bake as directed.
Using spaghetti squash instead of pasta not only cuts down on carbs but also adds a subtle sweetness that pairs perfectly with the Mexican spices.
Frequently Asked Questions
FAQ:
How do I know when the spaghetti squash is done cooking?
The squash is ready when you can easily pierce it with a fork and the strands pull away from the skin effortlessly.
Can I use a different type of cheese?
Absolutely, feel free to substitute with Monterey Jack, mozzarella, or even a spicy pepper jack for extra kick.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Can I add meat to this recipe?
Yes, cooked ground beef, turkey, or shredded chicken can be mixed in for added protein.
Is this recipe gluten-free?
Yes, all ingredients used in this recipe are naturally gluten-free.
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