With the colors of autumn and peppy, south-of-the-border flavor, this Mexican Spaghetti Squash Casserole With Avocado Salsa Recipe is healthy dinner perfection!
Mexican Spaghetti Squash Casserole With Avocado Salsa
I love heading into the grocery store this time of year. The changing colors in the veggie section reflect the changes taking place outside our windows. Bright colors from the summer produce are slowly being replaced by autumn hues. I mean, the huge bin of watermelons became a huge bin of pumpkins overnight! Spaghetti squash is one of my favorite fall-finds at the corner shop! The other day, when I was craving Mexican flavors, I popped in to grab supplies for my one-pot quinoa enchilada recipe, and left with an armload of different ingredients that became this Mexican spaghetti squash casserole with avocado salsa. Impulse purchase? You might say that!
It’s no secret that I’m a big fan of this awesome yellow gourd. In fact, here’s a one-sheet on spaghetti squash that includes nutritional facts, how to cook it and links to a few of my favorite spaghetti squash recipes. Aside from heating up leftovers (and making my favorite easy dessert), our microwave doesn’t get a ton of play when I’m doing kitchen prep. However, it turns out that the microwave is the perfect tool for facilitating the transformation of spaghetti squash from solid gourd to delicious angel-hair-like veggie perfection! After a 10-minute spin, just shred it with a fork. Ding! You’re that much closer to eating this creamy, savory and bright spaghetti squash casserole!
Beans, cheese and taco seasoning bring an assertive Mexican flavor to this delicious casserole. Fresh sliced jalapeños are layered at the top to bring a tiny bit of heat (if you scrape the seeds out before serving, the spice factor lowers considerably). The green avocado salsa is optional though highly recommended! Four fresh ingredients popped into a blender elevated this already tasty spaghetti squash casserole to dizzying heights. I caught Ben sneaking in a few late night bites from the leftovers in the fridge. Busted! He was sheepish, but didn’t stop chowing down.
One of the best parts about cooking with spaghetti squash is that it takes on whatever flavor profile you’re working with. Therefore, it’s the perfect healthy ingredient whether you’re making this peppy Mexican spaghetti squash casserole, or preparing a creamy Italian spaghetti squash Alfredo. As the weather cools, I plan on using this shape-shifting gourd a whole lot more. I love seasonal ingredients that are this versatile! What’s your favorite fall veggie? How do you prepare it in your kitchen? I’d love to hear about in in the comments!
Other simple, delicious spaghetti squash and butternut squash recipes:
- Spaghetti Squash Recipe With Mushrooms and Parmesan
- Vegan Butternut Squash Soup
- Spaghetti Squash Yakisoba Style
- Butternut Squash and Tomato Penne
- Shrimp Scampi Spaghetti Squash
Did you like this Mexican Spaghetti Squash Casserole With Avocado Salsa Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!