Tex-Mex Spaghetti Squash Bake

By September 20, 2016

A great, big, flavorful meal for a crowd (or hungry kids after practice.) Make substitutions for your favorite spices, use beans instead of meat for a vegetarian version, or add chopped greens, broccoli or top with cilantro to make it your own. Sure to make it into the rotation for weeknight family meals!

 1 large or two small spaghetti squash
 Oil
 Salt and pepper
 1 lb ground meat-beef, poultry or pork all are great. Or 1.5-2 cups cooked beans for veggie version.
 1/2 white onion, chopped
 1/2 tsp each: chipotle or red pepper flakes (less for toned down-spiciness), onion powder, oregano
 1 tsp salt
 1 cup diced tomatoes (skin and seeds are fine)
 1 green pepper, diced
 1-2 tbsp candied jalapeño (optional)
 1 pint jar salsa
 4-6 eggs (depending on size)
 6 oz cheese (like smoked, Jack or Colby cheddar), grated
1

Turn your oven to 400. Slice off the top and bottom (stem and blossom ends) of your squash, and then slice the rest into rings (4-5 per squash). Paint both sides with oil, lightly sprinkle with salt and pepper, and then bake for 25-30 minutes until the squash shreds easily with a fork. Pull squash "noodles" away from the rind and set aside.

2

Brown your meat in a large skillet, breaking apart with a wooden spoon. Once mostly cooked, add the spices and salt.

3

Stir the chopped tomatoes, green pepper, jalapeño and diced onion into the ground meat and spices. Stir and warm through for a few minutes, then remove from heat.

4

Lightly grease a 9x13 casserole/baking dish. Add in the spaghetti squash noodles and everything from skillet. Mix well.

5

In a bowl, whisk together the eggs, salsa and about 2/3rds of your cheese. Pour over top of the casserole.

6

Sprinkle the remaining cheese on the top, and cover with tinfoil. Bake for 1 hour, remove tinfoil and bake for 15 more minutes. Allow to cool slightly, and serve warm.

Ingredients

 1 large or two small spaghetti squash
 Oil
 Salt and pepper
 1 lb ground meat-beef, poultry or pork all are great. Or 1.5-2 cups cooked beans for veggie version.
 1/2 white onion, chopped
 1/2 tsp each: chipotle or red pepper flakes (less for toned down-spiciness), onion powder, oregano
 1 tsp salt
 1 cup diced tomatoes (skin and seeds are fine)
 1 green pepper, diced
 1-2 tbsp candied jalapeño (optional)
 1 pint jar salsa
 4-6 eggs (depending on size)
 6 oz cheese (like smoked, Jack or Colby cheddar), grated

Directions

1

Turn your oven to 400. Slice off the top and bottom (stem and blossom ends) of your squash, and then slice the rest into rings (4-5 per squash). Paint both sides with oil, lightly sprinkle with salt and pepper, and then bake for 25-30 minutes until the squash shreds easily with a fork. Pull squash "noodles" away from the rind and set aside.

2

Brown your meat in a large skillet, breaking apart with a wooden spoon. Once mostly cooked, add the spices and salt.

3

Stir the chopped tomatoes, green pepper, jalapeño and diced onion into the ground meat and spices. Stir and warm through for a few minutes, then remove from heat.

4

Lightly grease a 9x13 casserole/baking dish. Add in the spaghetti squash noodles and everything from skillet. Mix well.

5

In a bowl, whisk together the eggs, salsa and about 2/3rds of your cheese. Pour over top of the casserole.

6

Sprinkle the remaining cheese on the top, and cover with tinfoil. Bake for 1 hour, remove tinfoil and bake for 15 more minutes. Allow to cool slightly, and serve warm.

Tex-Mex Spaghetti Squash Bake

5 Comments

  • Julie says:

    This was delicious! Used chorizo as the meat and didn’t add the spices. Served with Gauc, whole family enjoyed. Even better the second day! Recommend draining it before storing…it has a lot of liquid.

  • Julie says:

    Delicious!! Used Chorizo as the meat, didn’t add addition spices and it turned out perfect!

  • Kirsten Dickerson says:

    A great way to use up the spaghetti squash hanging out on the counter. I used 2 squash and only 4 eggs. Amped up the spice but left everything else as is. Delicious and great the next day!

  • Lisa says:

    I made this today and it was delicious. I didn’t have any problem with excess liquid, but the spaghetti squash that I used was HUGE so that could have helped. I used ground beef and added a can of black beans.

  • Juan says:

    I guess it’s mostly common sense but you should add a step for removing the seeds. Also should clarify if the baking temperature is 400 for both the squash and then again for the casserole.

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