Enchilada Spaghetti Squash Casserole

Enchilada sauce is used instead of pasta sauce in this Mexican-inspired twist on a spaghetti squash casserole with turkey and queso fresco.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 333 Calories

Ingredients

• salt and ground black pepper to taste
• 1 pound ground turkey
• 1 (1 pound) package shredded Mexican cheese blend
• vegetable oil cooking spray
• 2 spaghetti squash, halved and seeded
• 1 (16 ounce) can enchilada sauce, divided
• 6 ounces crumbled queso fresco (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Step 2

Bake in the preheated oven until cheese is melted, about 15 minutes.

Step 3

Spray insides of spaghetti squash with cooking spray. Season with salt and black pepper. Place squash, cut-side down, on the baking sheet.

Step 4

Bake in the preheated oven until easily pierced with a knife, about 1 hour. Flip and let cool until easily handled, about 10 minutes.

Step 5

Scrape insides of squash into spaghetti strands using a fork. Spread evenly into a 9x13-inch baking dish.

Step 6

Place turkey in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Stir half of the enchilada sauce into the skillet.

Step 7

Spread turkey mixture evenly over squash in the baking dish. Scatter queso fresco then Mexican cheese over turkey layer. Top with remaining enchilada sauce.