A delicious twist on the standard Italian variation. Adjust the heat to your preference. Quick and easy!

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
10
Yield:
1 9x13-inch casserole
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

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

  • 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.

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

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

Nutrition Facts

333 calories; protein 22.8g 46% DV; carbohydrates 15.1g 5% DV; fat 21.2g 33% DV; cholesterol 82.9mg 28% DV; sodium 554.7mg 22% DV. Full Nutrition
Advertisement

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/05/2017
This was so good will definitely make again. Didn't have queso fresco so did without. I did substitute ground beef for the turkey also added crushed tortilla chips to soak up some of the liquid also tossed the strands of squash with Mexican seasoning before adding the meat and sauce. Served with cheese quesadillas. Husband loved it. Read More
(3)
27 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/20/2016
Just made this fabulous casserole! We really enjoyed & will make it again for sure! The only change I made was ground chuck rather than turkey. I wasn't able to locate Queso Fresca at either of the two grocery stores where I shop so I just omitted it. Next time I will go somewhere that I know I can buy it. But it was wonderful! Read More
(3)
Rating: 5 stars
03/05/2017
This was so good will definitely make again. Didn't have queso fresco so did without. I did substitute ground beef for the turkey also added crushed tortilla chips to soak up some of the liquid also tossed the strands of squash with Mexican seasoning before adding the meat and sauce. Served with cheese quesadillas. Husband loved it. Read More
(3)
Rating: 5 stars
05/06/2017
Used ground beef instead but otherwise followed the recipe exactly. The flavor is great - the enchilada sauce adds some spiciness. I wouldn't change anything about this recipe. It was great! Read More
(2)
Advertisement
Rating: 4 stars
07/23/2017
Thought this was very good & will definitely make again. Think it is much healthier using spaghetti squash instead of corn tortillas. I try to follow a recipe exactly as written the first time I make it but always use veggie crumbles when it calls for ground turkey or beef. Read More
(2)
Rating: 4 stars
12/18/2019
This has become one of our favorite meals and I've prepared it 10+ times. I agree with other reviewers that it's very bland. I've started using only one squash and adding 2 tbs unsalted taco seasoning to the meat. I also add half a sautéed onion simmered for a few minutes with Rotel (drained), two tbs taco seasoning, and 1/2 cup geek yogurt to the squash (stirred together). I use lots of sharp cheddar and serve with sour cream. Read More
(1)
Rating: 4 stars
10/16/2016
Tasty dish.. nice use of spaghetti squash. My only issue was seasoning There was this top layer with all sorts of flavor on top of pretty bland spaghetti squash. Next time I will toss the cooked spaghetti squash with some seasonings when I put it in the 13X9 pan - at least salt and pepper.. maybe cumin. garlic or chili as well. Read More
(1)
Advertisement
Rating: 4 stars
01/23/2018
I made a lot of changes that are reflected in this review. I don't think we would have liked it much had I not made the changes. Like most of the other reviewers I used ground beef instead of turkey. Instead of using sauce in the meat I threw in a little bit of stewed tomato a small can of diced chilis onion garlic salt and some taco seasoning into the meat. My squashes yielded a lot of meat so I put one squash on the bottom generously salted it put the meat on top of it then put the other squash on top of the meat. Also generously salted the top layer. I dumped all the enchilada sauce on top (and I am pretty sure I used more than 16 oz). For cheese on top I used cheddar and pepper-jack instead of Mexican cheese blend/queso fresco. Next time I'd just use one squash. It was way too much squash-to-meat ratio. Read More
Rating: 5 stars
10/27/2020
This was so good. It would be good with crushed tortilla chips on top or in a grilled tortilla. Read More
Rating: 5 stars
01/31/2019
Delicious! I did tweak it a little. I added plain Greek yogurt and cumin to the spaghetti squash and taco seasoning to the ground turkey. My whole family loved it! Read More
Advertisement