Go Back
–+ servings

Southwest Spaghetti Squash Casserole

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 307 kcal

Equipment

  • pressure cooker

Ingredients
  

  • 1 medium spaghetti squash
  • 1 large red bell pepper
  • ½ large yellow onion
  • 1 small jalapeno
  • 1 cup frozen corn
  • 10.5 oz black beans rinsed and drained
  • 4 oz diced green chilis
  • 2 large chicken breasts
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 cup shredded Mexican cheese blend
  • olive oil
  • salt and pepper
  • fresh cilantro
  • tortilla chips
  • pico de gallo
  • sour cream
  • avocados or guacamole

Instructions
 

  • In an electric pressure cooker, add in the chicken breasts with ½ cup of tap water. Set to cook on high for 8 minutes (15 minutes if frozen chicken breasts).
  • Set the oven to 400°F. Slice the spaghetti squash in half, length-wise, scoop out the seeds and stringy middle. Lightly drizzle with olive oil, turn upside down with the inside down and place in oven to roast for 35-40 minutes.
  • Chop the onion, bell pepper, and jalapeno and begin sauting on the stove. Drizzle the pan with olive oil then add in the chopped vegetables. Cook on medium to medium-high stirring frequently so the peppers and onion don't burn.
  • After the onion begins to lightly brown, add in the frozen corn, black beans, and diced green chilis. Stir to combine and saute to warm the corn, beans, and green chilis through. Add in the cumin, smoked paprika, chili powder, and season with salt and pepper to taste.
  • When the chicken is finished in the pressure cooker, shred the chicken, then add into the vegetable mixture on the stove.
  • Once the spaghetti squash is finished roasting, take out of oven and let stand of 10 minutes. Flip over and begin using a fork to shred the meat of the squash. It should be very easy to do.
  • In a large baking dish, add in the spaghetti squash on the bottom, then layer with ¾ cup of the shredded cheese. Pour the chicken vegetable mixture on top. Stir to combine. Top with the rest of the cheese and if desired some tortilla chips. Place under the broiler for 5 minutes or until the cheese on top begins to bubble.
  • Remove and sprinkle with freshly chopped cilantro. Serve immediately with toppings such as toritlla chips, cheese, sour cream, pico de gallo, avocados.

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 35gProtein: 28gFat: 8gSaturated Fat: 3gCholesterol: 60mgSodium: 362mgPotassium: 877mgFiber: 9gSugar: 7gVitamin A: 1962IUVitamin C: 51mgCalcium: 290mgIron: 3mg
Keyword casserole, gluten--free, keto, paleo, spaghetti squash, vegan, whole 30
Tried this recipe?Let us know how it was!