Southwest Spaghetti Squash Casserole is loaded with chicken, black beans, corn, enchilada sauce and topped with gooey melted cheese! A delicious and easy to make casserole that’s gluten-free and a lower carb alternative to pasta or rice.
It’s been a minute since I made a new recipe using spaghetti squash or even eaten it. I’ve had one sitting in my pantry for probably a month and finally decided I better use it before it went bad. Instead of stuffing each half of the squash with a delicious filling, I decided to make it more like a casserole or skillet recipe, which you all seem to love.
Since Southwest cuisine is high on my list of favorites it only seemed fitting that I make a Southwest Spaghetti Squash Casserole. You guys, this casserole does not disappoint and there’s nothing to feel guilty about while eating it!
Casseroles often get a bad reputation for being heavy and full of ingredients that are questionable, canned soup is definitely questionable in my opinion. It’s jiggly and makes a gross slurping, burping, suction noise as it falls out of the can. Why?! And how can it be shelf stable for so dang long?!
Luckily, you don’t have to worry about jiggly canned soups in this Southwest Spaghetti Squash Casserole or any questionable ingredients. What you will find are black beans, chicken, corn, onion, a jalapeño, enchilada sauce, a couple spices that are staples in Southwest cuisine, the spaghetti squash and of course I had to top it with some cheese.
Once the spaghetti squash has roasted, the rest of the preparation takes place in a skillet and then the whole thing is baked in the oven. Minimal dish washing is a must when I’m cooking. If you don’t have time to bake it, simply add the cheese on top and loosely cover the skillet with a lid or piece of foil until the cheese melts.
The Southwest Spaghetti Squash Casserole is great for meal prep, but I don’t recommend freezing the leftovers. Spaghetti squash isn’t the most freezer friendly vegetable.
How Do I Make This Vegetarian?
If you want to make this a vegetarian recipe, simply eliminate the chicken and add in more black beans, corn or another vegetable of your choice. You could also add a vegetarian meat alternative.
More Spaghetti Squash Recipes
Cheesy Chicken and Broccoli Stuffed Spaghetti Squash
Green Chile Chicken Enchilada Stuffed Spaghetti Squash
Turkey and Spinach Spaghetti Squash Lasagna
Southwest Spaghetti Squash Casserole
Ingredients
- 1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
- 2 teaspoons olive oil
- 1/4 cup finely chopped green onions
- 1 jalapeño, seeds removed and finely chopped
- 3/4 cup black beans (canned), rinsed and drained
- 1/2 cup frozen corn, defrosted
- 1/2 pound boneless skinless chicken breasts, cooked and shredded
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon granulated garlic
- Kosher salt and fresh ground black pepper to taste
- 1 cup red enchilada sauce
- 1/2 cup shredded Monterey Jack cheese
- Chopped tomatoes, cilantro and green onions for toppings (optional)
Instructions
- Preheat oven to 375° F.
- 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.
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 386Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 61mgSodium: 862mgCarbohydrates: 47gFiber: 9gSugar: 13gProtein: 30g
Look yummy! One of my favorite Southwest Spaghetti Squash Casserole, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
This was delicious!!!! My husband loved it too, and he’s picky when I try any kind of healthy substitutions. Looking forward to enjoying these leftovers and will definitely be making this again!!!!!! T
It’s one of the few spaghetti squash recipes I can get my husband to eat Rebecca (also a picky one), glad it was a success!
I added chopped red bell pepper, and substituted my homemade purple tomatillo salsa for the red enchilada sauce. Oh, my! Delicious! This recipe is a keeper, pretty quick and easy.
Hello, Thank you so much for sharing this wonderful recipe. My family loved it!!
I’m so happy you and the family loved it Kim! Thanks for trying it out.
I don’t have a jalepeno but do have green chili’s. Would this be a good substitute?
Absolutely! I’ve done it both ways, I’m a big fan of green chiles. :-)
I really liked this recipe and will be making again! I forgot to defrost my chicken so I made a vegetarian version with some added cherry tomatoes. I will say the enchilada sauce and jalapeno had quite the kick. I go back and forth with how much heat I like and my husband typically doesn’t like anything above a mild-medium spice. So I will be sure to buy mild enchilada sauce next time or maybe substitute a green pepper for the jalapeno or use a “fooled you” jalapeno.
Glad to hear you liked the casserole Emily! Thanks for trying it out.
SOUTHWEST SPAGHETTI SQUASH CASSEROLE is awesome! A perfect combination of ingredients, love your instructions, just follow it and everything else is easy. Thanks for your sharing
The verdict in my house was mixed. I thought the recipe was terrific. I did add green peppers and chopped kale. But I put kale in everything. Used up a bunch of cherry tomatoes from my garden. Made my own enchiladas sauce. Used a huge jalapeno including seeds. Tripled the spices. My husband is tired of spaghetti squash, so he was not impressed.
Quick question. I love spaghetti squash and use it as noodles for my sauce frequently but it does hold a great deal of water. Is there any draining necessary before you mix all of this yumminess together? Do you find you have any problems with that?
Hi Sherri, great question. If I’m mixing spaghetti squash in with a bunch of ingredients like this casserole, I usually under cook the squash a little. Think al dente pasta. There tends to be less liquid that way and the finished product isn’t as soupy. Hope that helps.
I’m not a huge fan of spaghetti squash, but my sweet grandma gives me a good number from her garden. This was a PERFECT way to use it, absolutely delicious.
You’re so lucky! I would love homegrown squash. I hope you like the casserole!
Ok not a spaghetti squash expert, how do you cook it? Lol I need help!
Can I freeze this prior to baking to save for later?
Karlie, I haven’t tried freezing it. However, there are lots of articles saying that freezing spaghetti squash works great. If you give it a try I’d love to hear the results.
I think that ground meat (beef, turkey) would be good in this instead of chicken. What do you think?
Absolutely! Ground turkey or beef would be a great substitute for chicken.
I stopped using spaghetti squash when I discovered it was 58% starch and that is not healthy — it raises blood sugar to double in 15 minutes and 5X higher in 30 minutes and I don’t need that.
Hi Judith, thanks for the info. However, I’m curious why you would bother to look at let alone comment on a recipe for spaghetti squash if you “don’t need that”?
Danae – amen ????
Judith, I would read other sources. Spaghetti squash is good for you and certainly better for you than pasta. I’m seeing the total opposite of what you are saying.Just a suggestion.The recipe looks great and look forward to using it tonight.
Just made this and it is awesome! No joke. You have to make this. I used leftovers which was a big plus.
I made this for dinner tonight and it is fantastic.. my daughter is already on her second plate! Thanks for a great recipe for spaghetti squash!
That’s so great to hear Frances! Glad it was a hit!