Mexican Spaghetti Squash Casserole

READY IN: 45mins
Recipe by TifferCooks

I tend to eat a ton of spaghetti squash and this is just another way to make it. The spices are all approximate.

Top Review by Dr. Jenny

I thought that this was a very versatile recipe and lends itself well to a little modification. I ran out of diced tomatoes with chiles, so I used diced tomatoes and added some canned chiles to the mixture; I omitted the black olives because I didnt have any; used a little less corn (ran out); and used a medley of cheeses (mostly cheddar with a little mozzarella and Jarlsberg mixed in). I thought the casserole was flavorful and I really enjoyed all of my bites that included a lot of cheese. After cooking, the casserole was a little bit watery, so we drained some of the excess liquid before serving. This reheated well for leftovers the next day. I served it as a side to Recipe #235615 2351615. Thanks!

Ingredients Nutrition


  1. Pierce the spaghetti squash all over with a knife.
  2. Put in microwave for 10 minutes (or until skin is soft to the touch).
  3. Remove squash and let cool (however long you want).
  4. Cut squash in half and remove the seeds.
  5. Use a fork to scrape the insides into a large bowl.
  6. Add all other ingredients to the squash and stir together.
  7. Put in casserole and top with cheese.
  8. Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
  9. Let sit for a few minutes before serving.

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