Spaghetti Squash Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthier casserole built on spaghetti squash instead of pasta, topped with shredded chicken, black beans, corn, enchilada sauce, and melted cheddar. It bakes quickly and feels indulgent despite the vegetable base.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb spaghetti squash (medium sized, about 2 cups cooked squash)
- 2 cups shredded cooked chicken (about 1 lb)
- 1/2 cup enchilada sauce
- 1 cup frozen corn (defrosted)
- 1 cup cooked black beans (rinsed and dried)
- 1 4.5 oz can diced green chiles
- 1 cup shredded cheddar cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 433mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 743mg
- Calcium
- 242mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 433MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.