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 (duh) 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 if you’re into that, but I don’t recommend freezing the leftovers. Spaghetti squash isn’t the most freezer friendly vegetable. If you want to make this a vegetarian recipe, simply eliminate the chicken and add in more black beans and corn. Enjoy!

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

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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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

1. Preheat oven to 375° F.
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. 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: 4 Serving Size: 1
Amount Per Serving: Calories: 386 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 61mg Sodium: 862mg Carbohydrates: 47g Fiber: 9g Sugar: 13g Protein: 30g