Mexican Spaghetti Squash Casserole

I made this dish last week and it seemed to be liked by all!


1 Spaghetti Squash

1 Bag of Frozen Corn, Beans, Bell Pepper, & Onion mixture

1 lb ground turkey

1 c. fat free shredded cheddar

1 Diced tomato

1/4 c. Shredded Mexican Cheese blend or Taco Cheese

1 1/2 t. of each – Chili Powder, Garlic Powder, Cumin Powder

1/2 t. cayenne pepper

Fresh cilantro


1.  To prepare the spaghetti squash, I have instructions here.

2.  Brown the turkey in a large pan, and season with the cayenne pepper, garlic, cumin, and chili powder.  Add in the bag of frozen veggies.


3. Layer the meat and veggie mixture into a casserole dish, and the spaghetti squash on top of that, and top with both cheeses and diced tomatoes and some fresh cilantro.


4.  Bake at 375 degrees for 15-20 minutes.


I topped mine with plain non-fat Chobani, which tastes almost identical to sour cream.  I also added a little salsa too.


Fun little random fact:  People who eat off of blue plates supposedly eat less than people who eat off of other colored plates.


2 thoughts on “Mexican Spaghetti Squash Casserole

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