Mexican Spaghetti Squash Casserole
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!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 2 medium tomatillos (peeled and chopped)
- 1 clove garlic (peeled and chopped)
- 1 large avocado (peeled, pitted and chopped)
- 2 tablespoons fresh lime juice
Instructions
- 1
Preheat oven to 375ºF.
- 2
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.
- 3
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.
- 4
Transfer the shredded spaghetti squash to a large bowl.
- 5
Add taco seasoning and gently toss.
- 6
Add fire roasted tomatoes and black beans and gently toss.
- 7
Brush a 1.5 quart casserole dish with a little olive oil (you can also use cooking spray).
- 8
Pour the spaghetti squash mixture into the casserole dish and spread evenly.
- 9
Sprinkle cheese and add a few slices of fresh jalapeño on top and bake for 20-25 minutes, or until cheese has melted.
- 10
Meanwhile, make the simple avocado salsa by blending all the ingredients in a blender until smooth. Season with salt if needed.
- 11
Take spaghetti squash casserole out of the oven and top with fresh salsa and cilantro. Serve immediately.
- 12
Note: If you cannot find tomatillos, mash the avocado with a fork and season with a squeeze of fresh lime and a little salt.