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Spaghetti Squash Casserole

Spaghetti Squash Casserole Recipe
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If you’re craving a dish that brings warmth and comfort, this Spaghetti Squash Casserole Recipe is your answer! Packed with wholesome ingredients, this casserole features tender spaghetti squash combined with succulent chicken, vibrant vegetables, and zesty enchilada sauce. In just about 40 minutes, you can create a delicious meal that’s perfect for busy weeknights or family gatherings. Plus, leftovers make an excellent option for lunch or dinner throughout the week. Dive into this satisfying dish that’s sure to become a favorite in your home!

Ingredients

Scale
  • 1 spaghetti squash
  • 2 teaspoons olive oil
  • 1/4 cup finely chopped green onions
  • 1 jalapeño (seeds removed and finely chopped)
  • 3/4 cup black beans (drained and rinsed)
  • 1/2 cup frozen corn (defrosted)
  • 1/2 pound boneless skinless chicken breasts (cooked and shredded)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and fresh ground black pepper to taste
  • 1 cup red enchilada sauce
  • 1/2 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F.
  2. In a large oven-safe skillet, heat olive oil over medium-high heat. Sauté green onions and jalapeño for about 2 minutes until softened.
  3. Add black beans, corn, shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Stir until well combined.
  4. Fold in the spaghetti squash strands and red enchilada sauce until evenly coated. Top with Monterey Jack cheese.
  5. Bake in the oven for approximately 15 minutes or until warmed through and cheese melts. Optionally garnish with chopped tomatoes, cilantro, and extra green onions before serving.

Nutrition

Find it online: https://cookingwitheliana.com/spaghetti-squash-casserole-recipe/