Spaghetti Squash Casserole Recipe

Spaghetti Squash Casserole Recipe

4 servings
Southwest Spaghetti Squash Casserole is loaded with chicken, black beans, corn, enchilada sauce and topped with gooey melted cheese!

Ingredients

  • spaghetti squash

    roasted and flesh scraped out with a fork into spaghetti-like strands

    1
  • olive oil
    2 tsp
  • green onions
    ¼ c
  • jalapeño

    seeds removed and finely chopped

    1
  • black beans

    drained and rinsed

    ¾ c
  • corn

    defrosted

    ½ c
  • boneless skinless chicken breasts

    cooked and shredded

    ½ lb
  • chili powder
    1 tsp
  • ground cumin
    1 tsp
  • granulated garlic
    ¼ tsp
  • Kosher salt and fresh ground black pepper
  • red enchilada sauce
    1 c
  • Monterey Jack cheese
    ½ c
  • chopped tomatoes

    green onions, and cilantro for toppings

Directions

  1. 1

    Preheat oven to 375° F.

  2. 2

    In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.

  3. 3

    Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.

Spaghetti Squash Casserole Recipe

Spaghetti Squash Casserole Recipe

40 min4 servings304 cal

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