Southwest Spaghetti Squash Casserole #dinner #glutenfree

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Southwest Spaghetti Squash Casserole #dinner #glutenfree

Meals frequently get an awful notoriety for being overwhelming and brimming with fixings that are flawed, canned soup is certainly faulty as I would like to think. It’s jiggly and makes a gross slurping, burping, suction clamor as it drops out of the can. Why?! Also, how might it be rack stable for so darn long?!

Fortunately, you don’t need to stress over jiggly canned soups in this Southwest Spaghetti Squash Goulash or any sketchy fixings. What you will discover are dark beans, chicken, corn, onion, a jalapeño, enchilada sauce, two or three flavors that are staples in Southwest cooking, the spaghetti squash (duh) and of course I needed to top it with some cheddar.

Southwest Spaghetti Squash Meal is stacked with chicken, dark beans, corn, enchilada sauce and beat with gooey liquefied cheddar! A heavenly and simple to make goulash that is sans gluten and a lower carb option in contrast to pasta or rice.

The Southwest Spaghetti Squash Dish is extraordinary for feast prep in case you’re into that, however I don’t prescribe freezing the scraps. Spaghetti squash isn’t the most cooler well disposed vegetable.

Also try our recipe Chicken Alfredo Spaghetti Squash

Southwest Spaghetti Squash Casserole #dinner #glutenfree #casserole #weeknight #recipes

Southwest Spaghetti Squash Dish is A flavorful and simple to make goulash that is sans gluten and a lower carb option in contrast to pasta or rice.


  • 1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
  • 2 teaspoons olive oil
  • 1/4 cup finely chopped green onions
  • 1 jalapeño, seeds removed and finely chopped
  • 3/4 cup black beans (canned), rinsed and drained
  • 1/2 cup frozen corn, defrosted
  • 1/2 pound boneless skinless chicken breasts, cooked and shredded
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon granulated garlic
  • Kosher salt and fresh ground black pepper to taste
  • 1 cup red enchilada sauce
  • 1/2 cup shredded Monterey Jack cheese
  • Chopped tomatoes, cilantro and green onions for toppings (optional)


  1. Preheat oven to 375° F.
  2. In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
  3. Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.

Read more our recipe : Greek Zucchini Noodles (Zoodles) with Feta, Olives, Artichokes and Tomatoes

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