mexican spaghetti squash casserole

Hi everyone!
Check out what I made for dinner last night using the other half of the spaghetti squash I cooked up the other day.


I was craving Mexican for dinner but didn’t want to get take out since I had half of a perfectly good and already cooked squash in my fridge. So, I picked up some veggies, cheese and tortilla chips to make myself a Mexican spaghetti squash casserole.

With the spaghetti squash already cooked, all it took was chopping and sauteeing some veggies to get this baby into the oven.I added some frozen sweet corn and black beans into the mix too. Spice-wise, I added some cumin, ground red pepper, garlic powder and a pinch or two of salt before giving everything a good stir.


There was no method to my madness when I assembled the casserole. I was in such a rush to get to work at this point that I just started throwing things into the baking dish. I used a bit of olive oil to grease it and then spread the spaghetti squash on the bottom of the dish. Layer #1.


Then I piled on the following:

  1. 1/2 of the veggies
  2. 12 large tortilla chips
  3. 1/2 a bag of shredded Cheddar and Monterey Jack cheese
  4. the other 1/2 of the veggies
  5. the other 1/2 of the cheese

My mouth was watering when I pulled it out of the oven.

This dish is a total win in my book! It’s pretty quick, healthy and is filled with veggies. Another great thing about it is that there were lots of leftovers which means I won’t be cooking dinner for the foreseeable future!

I’m totally hooked on spaghetti squash – I had no idea it’s so versatile.

Have a great afternoon!

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