Ingredients

The following ingredients have 8 Servings
  • 2 lbs spaghetti squash (cooked & cooled slightly; note 1)
  • 1 lb ground turkey (note 2)
  • 2 bell peppers (chopped into small pieces)
  • 11.5 oz can of corn (drained; 341 mL)
  • 18 oz can of black beans (drained & rinsed; 541 mL)
  • 4.3 oz can of green chiles (127 mL)
  • 18 oz can of diced tomatoes (including juices; 541 mL)
  • 10 oz can of mild enchilada sauce (300 mL; note 3)
  • 1 tablespoon mild chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon salt
  • 2 eggs (note 4)
  • 2 cups cheese (divided; mozzarella or monterey jack)

Instruction

  • Cook spaghetti squash - Cook spaghetti squash *see note 1. Scoop out seeds and shred into noodles with a fork.
  • Cook Turkey - Heat oven to 350°F. Cook ground turkey in a nonstick skillet over medium heat, breaking it up with a spatula and cooking until no pink remains (roughly 7 minutes). Cool slightly.
  • Combine - In a large bowl, stir together all ingredients, reserving 3/4 cup of cheese. Scrape into a deep 9X13 inch casserole dish and sprinkle with the reserved 3/4 cup of cheese.
  • Bake - Cover and bake for 45 minutes. Bake uncovered for another 15 minutes, until casserole is cooked through and bubbling.
  • Serve - Allow casserole to rest for at least 10 minutes before serving. The longer it sits the more it sets up.