Spaghetti Squash Mexican Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,417.4
  • Total Fat: 112.1 g
  • Cholesterol: 462.5 mg
  • Sodium: 5,233.8 mg
  • Total Carbs: 204.4 g
  • Dietary Fiber: 43.4 g
  • Protein: 157.2 g

View full nutritional breakdown of Spaghetti Squash Mexican Casserole calories by ingredient


Low calorie, lower carb option for a hearty meal. Low calorie, lower carb option for a hearty meal.
Number of Servings: 1


    1 medium Spaghetti Squash
    1 lb Chicken - Extra Lean Ground chicken
    1 pkg Old El Paso Taco Seasoning Mix (40% Less Sodium)
    2 pkgs prepared Nacho Cheese Sauce - Old El Paso - Powder Sauce Mix
    2 ears Sweet Corn, Fresh
    1.5 cups Beans, black
    2.25 cups chopped Onions, raw
    1 medium bell pepper, chopped
    2 medium Red Ripe Tomatoes
    1.25 cup shredded nacho cheese


Very forgiving recipe. Use any and all veggies you have laying around.


Cook spaghetti squash until tender. Meanwhile, cook chicken with onions, pepper and tomatoes. When cooked, add taco seasoning mix with 1 cup water and simmer. Prepare nacho cheese packages following pkg directions (mine was made with skim milk.

Shred spaghetti squash into strands when cool enough to handle and spread in a large pan (I used a 9 by 13 lasagna pan).

Combine chicken mixture with beans, corn and nacho cheese mix. Pour this over top of spaghetti squash. Top with shredded cheese and bake for 40 minutes in a 375 degree oven.

Serving Size: Makes 8 generous servings

Number of Servings: 1

Recipe submitted by SparkPeople user DANCEMOM1970.

TAGS:  Poultry |