Mexican Spaghetti Squash Casserole (Printable Format)
Roasted spaghetti squash with black beans, vegetables, and Mexican spices baked under golden melted cheese.
# What You 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
07 - 1 can (15 oz) black beans, drained and rinsed
→ Canned Goods
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 Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - 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 or until the flesh is tender and easily shredded with a fork.
03 - 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.
04 - 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.
05 - Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into strands. Reduce oven temperature to 375°F.
06 - 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.
07 - Transfer the mixture to a lightly greased 9x13-inch casserole dish. Sprinkle the remaining cheese evenly on top.
08 - Bake for 20–25 minutes, or until the casserole is hot and the cheese is bubbly and lightly golden.
09 - Garnish with chopped cilantro and serve with lime wedges.
# Expert Suggestions:
01 -
- That moment when you shred the squash and it transforms into something that tastes comfortingly familiar but feels entirely new
- The cheese gets this gorgeous golden crust while underneath everything stays creamy and perfectly spiced
- It somehow tastes even better the next day, which means lunch is already sorted
02 -
- Draining the diced tomatoes is absolutely non-negotiable, I learned this the hard way with a soggy casserole
- Letting the squash cool for just 5 minutes makes shredding so much easier and safer for your fingers
- The cheese on top will keep cooking in the hot dish, so pull it out when it's lightly golden, not dark brown
03 -
- Cook the squash a day ahead and keep it refrigerated, then shred when you're ready to assemble
- Double the recipe and freeze one unbaked casserole for those nights when cooking feels impossible