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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.
Since Southwest cuisine is high on my list of favorites it only seemed fitting that I make a spaghetti squash casserole recipe with southwest flavors. If you love the flavors and ingredients used in tacos or fajitas, I think you’ll enjoy this casserole!
It’s hearty, full of protein and fiber, and a nice alternative to pasta or rice, which are often used in casseroles.
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 long!
Luckily, you don’t have to worry about canned soups in this Southwest Spaghetti Squash Casserole or any other 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. Feel free to finish off the casserole by squeezing a little fresh lime juice over the top and garnishing with chopped tomatoes, cilantro, and green onions.
Storage
Storage – The spaghetti squash casserole will keep for in an airtight container in the fridge for up to 4 days. I don’t recommend freezing the leftovers. Spaghetti squash can be watery once it’s been defrosted.
Reheating – The casserole can be reheated in the microwave or in the oven. Bake at 350° F. in a baking dish covered with foil until it’s warmed through.
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
In the mood for Italian flavors? Make this Turkey and Spinach Spaghetti Squash Lasagna, Pesto Chicken Spaghetti Squash, or Spaghetti Squash Chicken Alfredo.
You can’t go wrong making this Green Chile Chicken Enchilada Stuffed Spaghetti Squash! All the flavors of chicken enchiladas without the tortillas.
For a spaghetti squash side dish, try this simple Spaghetti Squash with Feta and Herbs.
Spaghetti Squash Casserole Recipe
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, 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
- 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, green onions, and cilantro for toppings
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely love this recipe! I’ve made it several times, just adjusting a few ingredients for our personal tastes. It’s so yummy, so much flavor. Great way to make spaghetti squash, thank you!
So happy to hear you like the casserole! It’s one of my favorite spaghetti squash recipes.
I loved this recipe! How can I store the leftovers? Can I freeze them?
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.