Mexican Spaghetti Squash Casserole (Printable)

Roasted spaghetti squash with black beans, vegetables, and Mexican spices topped with melted cheese.

# What You’ll Need:

→ Vegetables

01 - 1 large spaghetti squash (about 3 lbs)
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and minced (optional)
06 - 1 cup frozen corn kernels, thawed

→ Beans

07 - 1 can (15 oz) black beans, drained and rinsed

→ Canned Goods

08 - 1 can (14 oz) diced tomatoes, drained

→ Spices & Seasonings

09 - 1½ tsp ground cumin
10 - 1 tsp chili powder
11 - 1 tsp smoked paprika
12 - ½ tsp dried oregano
13 - ½ tsp salt
14 - ¼ tsp black pepper

→ Dairy

15 - 1 cup shredded cheddar cheese
16 - ½ cup shredded Monterey Jack cheese

→ Fresh Herbs & Garnishes

17 - ¼ cup chopped fresh cilantro
18 - 1 lime, cut into wedges

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil, place cut-side down on the prepared baking sheet, and roast for 35–40 minutes or until the flesh is tender and easily shredded with a fork.
03 - While the squash roasts, heat a large skillet over medium heat. Add a splash of olive oil, then sauté the onion, bell pepper, jalapeño (if using), and garlic for 4–5 minutes until softened.
04 - Stir in the corn, black beans, and drained tomatoes. Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for another 3–4 minutes, stirring occasionally. Remove from heat.
05 - Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into strands. Reduce oven temperature to 375°F.
06 - In a large mixing bowl, combine the shredded spaghetti squash with the vegetable-bean mixture. Stir in half of the cheddar and Monterey Jack cheeses.
07 - Transfer the mixture to a lightly greased 9x13-inch casserole dish. Sprinkle the remaining cheese evenly on top.
08 - Bake for 20–25 minutes, or until the casserole is hot and the cheese is bubbly and lightly golden.
09 - Garnish with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The way the roasted squash creates these perfect little pasta-like strands that soak up all those smoky Mexican spices
  • Its a complete meal in one dish that somehow manages to feel both comforting and fresh
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Drain those diced tomatoes really well, otherwise your casserole might end up soupy instead of perfectly creamy
  • Let the squash cool just enough to handle, but shred it while it's still warm for the best texture
  • The cheese on top will go from perfectly golden to burnt quickly, so keep an eye on it during those last few minutes
03 -
  • Use fire-roasted diced tomatoes for an extra layer of smoky flavor that really elevates the dish
  • If you're sensitive to spice, start with half the chili powder and add more to taste
  • A sprinkle of cotija cheese on top instead of Monterey Jack adds a lovely salty finish

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