Gluten-Free Mexican Spaghetti Squash Casserole
A hearty, veggie-packed casserole that transforms tender spaghetti squash into a satisfying Mexican-inspired meal. The natural squash strands are combined with seasoned black beans, sweet corn, and tangy tomato sauce, then topped with melted cheddar cheese. Perfect for weeknight dinners when you want comfort food with a healthy twist, this dish delivers bold southwestern flavors while sneaking in extra vegetables. The combination of cumin, chili powder, and garlic creates an authentic taste that pairs beautifully with the mild squash and creamy cheese topping.
Ingredients
Instructions
- 1
Preheat the oven to 400°F
- 2
Cut the spaghetti squash in half and remove the seeds
- 3
Bake squash for 30-40 minutes until tender
- 4
Use a fork to scrape out the spaghetti squash strands into a mixing bowl
- 5
Add black beans, corn, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper to the bowl and mix well
- 6
Transfer the mixture to a baking dish and top with shredded cheddar cheese
- 7
Bake for another 10-15 minutes until the cheese is melted and bubbly
- 8
Let it cool for a few minutes before serving
Tips
Pierce the spaghetti squash with a fork before cutting to make it easier to slice through the tough skin
Let the cooked squash cool slightly before scraping to avoid burning your hands and to prevent the strands from becoming mushy
Add a layer of foil over the casserole if the cheese browns too quickly during the final baking step
Good to Know
Refrigerate leftovers for up to 4 days in an airtight container
Can be assembled up to 1 day ahead and refrigerated before the final cheese baking step
Serve hot as a main dish with avocado slices or sour cream
Common Mistakes
Don't undercook the spaghetti squash to avoid crunchy strands
Avoid overmixing the squash strands to prevent them from becoming mushy
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen corn and beans instead of cooked?
Yes, just thaw and drain frozen vegetables thoroughly before mixing to prevent excess moisture in the casserole.
How do I know when the spaghetti squash is done?
The squash is ready when you can easily pierce the skin with a fork and the strands separate cleanly.
Can I freeze this casserole?
Yes, freeze assembled casserole for up to 3 months. Thaw overnight and bake as directed, adding 10-15 extra minutes.