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Creamy Mexican Spaghetti Squash Casserole

I was at a friend’s this week. It was getting to be lunch time and we needed to feed our small group. Her spaghetti squash plant has been producing like crazy. I looked in her pantry and came up with this recipe. It ended up being really good and worthy of me sharing on here.

This recipe uses basic ingredients that most will have in their kitchen. You can sub other ingredients in your recipe if you need to. Add a diced onion and minced garlic if you want. Can you tell I was not at home? You also don’t have to use the oven. We just put it in the oven to heat it up all the way through. My friend didn’t have the normal Mexican toppings that I usually have. You can use whatever toppings you want. My suggestions for your toppings are cilantro, avocado, jalapenos, green onions, salsa, etc.

Creamy Spaghetti Squash Casserole


  • 2 Lb Ground Beef
  • 1 Spaghetti Squash Cooked
  • 15 oz Can Chili Ready Tomatoes
  • 15 oz Can Black Beans, rinsed
  • 15 oz Can Chili Beans
  • 8 oz Brick of Cream Cheese
  • 2 Pckgs Taco Seasoning
  • Salt to taste
  • Pepper to taste

Toppings: Cheese, cilantro, avocado, diced tomatoes, jalapenos, green onions


    • Brown hamburger meat
    • Add taco seasoning and salt and pepper to the cooked meat.
    • Add your beans, tomatoes, and cream cheese to the skillet. Stir until melted.
    • Use a fork to get your cooked spaghetti squash into strands.
    • Combine skillet with the spaghetti squash in a large bowl. Pour into a 9X13 glass pan.
    • Bake at 350 degrees for 10-15 minutes, until hot.
    • Serve warm with whatever toppings you want.

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