Mexican spaghetti squash casserole with ground turkey, black beans, corn and cheese. Simple to prepare, lower in carbs, and leftovers keep amazingly well!
After sharing my (easy) method for cooking spaghetti squash last week, I have to show you another easy way to enjoy it, right? Hello, Mexican spaghetti squash casserole! This is officially my new favorite spaghetti squash recipe!
I love adding spaghetti squash to recipes because it’s a great way to take traditionally heavy recipes and give them a slightly lighter makeover.
Casseroles are so often ‘heavy’ and make me feel stuffed and bloated, but not this Mexican spaghetti squash casserole…it tastes totally indulgent but is secretly light!
We love this spaghetti squash casserole because
- it is easy to prepare (especially if you pre-cook your spaghetti squash)
- leftovers keep well
- you can even freeze it!
