Southwestern Spaghetti Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 338.8
  • Total Fat: 11.4 g
  • Cholesterol: 38.8 mg
  • Sodium: 455.4 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 11.4 g
  • Protein: 21.7 g

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


This is a fast and easy weeknight supper! It is also low in fat and high in fibre. This is a fast and easy weeknight supper! It is also low in fat and high in fibre.
Number of Servings: 4


    3 cups of cooked spaghetti squash
    1 cup of canned black beans, rinsed and drained
    1 cup of frozen corn
    6 oz ground turkey breast
    1 medium onion, sliced
    1/2 red pepper, sliced
    1 jalapeno, finely chopped (ribs and seeds removed or left in according to taste)
    14 oz can of crushed tomatoes
    1 tbsp ancho chili powder
    1 tbsp cumin
    1 tsp ground coriander
    2 oz low fat cheddar cheese, shredded
    1 tbsp olive oil
    Salt and pepper to taste

    1 cup shredded lettuce
    2 plum tomatoes, chopped
    1/2 cup of cilantro, chopped
    4 tbsp light sour cream


Preheat the oven to 350 degrees.

Heat a large pan with high sides over medium heat. Add olive oil and turkey. Break up the turkey while it's cooking. When the turkey is about half-way cooked, added the onions, red pepper and jalapeno. Stir, allowing the vegetables to slightly brown.

Add the crushed tomatoes, chili powder, cumin, coriander, salt and pepper. Stir well and add the black beans and the corn. Finally, add the spaghetti squash and stir really well.

Pour the mixture into an 8"x8" casserole dish and top with the shredded cheddar cheese. Put casserole in the oven and bake for approximately 25 minutes. Then broil for 1-2 minutes to slightly brown the cheese.

Top each serving with chopped lettuce, cilantro, tomatoes and 1 tbsp of sour cream.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PINKUNICORN81.