It’s time to spice up your favorite form of food: the casserole! How do we do it?! Southwest Spaghetti Squash Casserole, of course! You get your juicy chicken, you get all your Tex-Mex flavors, you get all sorts of fresh and sweet and spicy veggies, you get your melty cheese… you get it all! Oh, yes, there’s tang, spice, sweetness, satisfaction… you get it all, indeed. Ready for the most exciting dish of the week?! Southwest Spaghetti Squash Casserole is about to make it happen!
Ingredients
For the casserole:
- 2 teaspoons olive oil
- 1/4 cup green onions, finely chopped
- 1 jalapeño, seeds removed and finely chopped
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn, defrosted
- 1/2 pound chicken breasts, boneless and skinless, cooked and shredded
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon granulated garlic
- kosher salt, to taste
- ground black pepper, to tase
- 1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
- 1 cup red enchilada sauce
- 1/2 cup Monterey Jack cheese, shredded
Optional toppings:
- tomatoes, to taste, chopped
- cilantro, to taste
- green onions, to taste
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large oven-safe skillet over medium-high heat, heat the oil.
Step 3 –Add 1/4 cup of the green onion and the jalapeño to the oil and sauté them for 2 minutes.
Step 4 –Add the black beans, the corn, the shredded chicken, the chili powder, the cumin, the garlic, the salt, and the pepper to the onion mixture and stir until they are combined.
Step 5 –Add the spaghetti squash and the enchilada sauce to the chicken mixture and stir until they are combined.
Step 6 –Top the squash mixture with the cheese.
Step 7 –Bake the casserole in the skillet until it has warmed through and the cheese has melted, about 15 minutes.
Step 8 –Top the casserole with the tomatoes, the cilantro, and the extra green onions.
Step 9 –Serve.
