The Mexican Spaghetti Squash "bowls" are so incredibly good! They're a fantastic way to eat healthy while still enjoying a flavorful meal.

Whenever I'm creating a new recipe, I invariably lean into Mexican flavors. The flavors are so easy to pair, and you can go all-out with spice or tone it down. Different proteins work, too: birria tacos with a chuck roast, chicken for a chicken dorito casserole, or even fish for beer-battered fish tacos.

The new year is almost here, however, and while I'm not one for resolutions, I do tend to eat healthier once the holidays are over. I also crave spicier foods after all that spiral ham and prime rib! So when I was at the store the other day and saw these gorgeous spaghetti squash, I knew immediately which flavors I wanted to use.

I added some cumin & chili powder first, then dressed it up with black beans, corn, cotija cheese, and fresh cilantro. Some cubed avocado brought all the flavors together and I didn't even feel like this was "healthy"!

Ingredients

• Spaghetti squash: Look for firm squash without any blemishes.
• Olive oil: This will help the squash brown in the oven.
• Cumin: This adds a lot of flavor!
• Chili powder: I usually use regular chili powder, but chipotle powder is also delicious and will add more smokiness.
• Salt: Be sure to season it well!
• Canned black beans: These add some protein and flavor.
• Fresh corn: I can't stress enough how much better this is with fresh corn, but you can use canned or frozen in a pinch.
• Cotija cheese: I've also used queso fresco with success.
• Fresh cilantro: Sub for parsley if you're not a fan of cilantro.
• Avocado: Slice the avocado or cut it into cubes.

Instructions

Mexican spaghetti squash is really simple to make! Here are the basic steps, but check the recipe card for more details.

1. Prep the squash first by cutting it in half lengthwise, and scoop out all of the seeds and membranes. Discard those and place the squash cut-side up on a sheet pan lined with parchment paper.
2. Next you'll mix together the cumin and chili powder with the oil in a small dish. Brush this mixture all over the cut sides of the spaghetti squash, and take care that it gets everywhere.
3. Now pop the squash in the oven for about a half hour or until they're nice and soft and have started to brown.
4. Meanwhile, grill your fresh corn on either a gas grill or on a grill pan on the stove. If you don't have either of those, you can simmer the corn in water or cook it in the microwave. I actually enjoy uncooked corn so I'll often skip cooking it altogether! Then just remove the kernels in put them in a large mixing bowl.
5. When your squash is done, remove the flesh and scrape it into the bowl with the corn kernels. Add the black beans and give it all a gentle stir (the heat from the squash will warm the beans and corn, too).
6. Place the mixture back into the squash "shells", then top it with the cheese. Broil it for a few minutes to heat the cheese, then remove it from the oven.
7. Top it with the fresh cilantro and avocado, and enjoy it immediately!

Variations

Here are some different ways I've made this Mexican spaghetti squash, so feel free to switch it up and make it your own!

• Add shredded rotisserie chicken or grilled chicken
• Stir in cooked ground beef, cooked ground turkey, or cooked Mexican chorizo
• Swap cotija for queso fresco, Pepper Jack, Monterey Jack, or cheddar
• Use chipotle powder or smoked paprika for a more smoky flavor
• Add sautéed bell peppers, poblano peppers, or zucchini
• Mix in red onion or scallions (or use them as a garnish)
• Skip the corn and add extra beans for a lower-carb option
• Top with sour cream or Mexican crema
• Finish with pico de gallo or salsa
• Add a squeeze of fresh lime juice just before serving
• Make it vegan by skipping the cheese and adding more avocado and extra beans
• Add shrimp tossed with more the same spice mix!

Related Recipes

Looking for more delicious Mexican dishes? Try these:

Mexican Spaghetti Squash

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Mexican Spaghetti Squash has all of your favorite flavors! It comes together quickly and is an easy, healthy, and delicious weeknight meal.

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Ingredients

• 2 spaghetti squash, halved lengthwise and deseeded
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon coarse salt (plus more to taste)
• 1 15-ounce canned black beans, rinsed and drained
• 3 ears of fresh corn (see notes)
• ½ cup Cotija cheese
• ½ cup cilantro, chopped
• 1 avocado, sliced (or cut into cubes

Instructions

1. Line a baking sheet with parchment paper and place the spaghetti squash on the paper cut-side-up.
2. Preheat the oven to 375°F.
3. In a small bowl, combine the olive oil, cumin, and chili powder.
4. Using a basting brush, brush the cut-side of the squash, making sure to coat it evenly.
5. Place the squash in the oven to bake for about 30 minutes, or until it's fork- tender.
6. In the meantime, heat a grill pan over a medium-high heat. Brush the ears of corn with olive oil and sprinkle with salt. Grill for about 4-5 minutes on each side (don't move while cooking to get nice grill marks on the corn). Once done, remove from the heat and cut the kernels off and set aside.
7. Once the squash is done, remove from the oven to let cool.
8. Using a fork, scrape the meat from the squash and place in a large pan.
9. Add the beans and corn and allow to heat (at this time you may want to add additional salt, according to taste)
10. Once the corn and beans are heated through, place the mixture back into the squash shells.
11. Preheat the oven to Broil.
12. Top the bowls with the Cotija cheese and place under the broiler for about 3 minutes (or until the cheese has melted).
13. Top with cilantro and avocado. Serve immediately.

Notes

Fresh corn is best, but canned or frozen corn can also be used.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 25gSaturated Fat: 8gUnsaturated Fat: 17gCholesterol: 31mgSodium: 1127mgCarbohydrates: 64gFiber: 16gSugar: 16gProtein: 18g

This data was provided and calculated by Nutritionix.

If you're craving a comforting, easy meal that tastes amazing, this easy tater tot casserole fits the bill. It takes just minutes to throw together and everyone loves it!

We love this easy tater tot casserole around here for so many reasons. It's not always easy to make something that everyone loves that's also so simple to make. It's nostalgic for me, having grown up on it, and it's so satisfying that it still hits after all these years!

It's also nice to make a dish that really doesn't need any sides, since tater tot casserole has it all: meat, potatoes, and a veggie. When I do serve something with it, it's usually an easy appetizer like bacon-wrapped pickles or a no-bake dessert.

Ingredients

• Ground beef: I use lean ground beef, but really any will work.
• Onion: We're serious onion lovers, so I usually double this! Try making it as written first, then increase it if you're an onion lover, too (it already calls for one whole onion).
• Garlic cloves: I have a friend who always doubles the amount of garlic a recipe calls for, no matter what. For this one, I recommend sticking with the actual amount called for, since more garlic could easily overpower the other flavors.
• Worcestershire sauce: Don't skip this - it adds a wonderful umami flavor and the dish just won't be the same without it.
• Cream of mushroom soup: Longtime followers of this website know that I very rarely use canned soups in my recipes (I'm not sure there are any!). But it absolutely works in tater tot casserole, plus it drastically cuts down on the prep time.
• Canned green beans: You could use frozen beans, too, although canned is definitely preferred. Frozen will release more water and can make the overall casserole a bit watery. You also want to be sure to drain the canned beans really well!
• Salt & pepper: This does need some seasoning, although the soup is somewhat salty on its own, so we add just enough.
• Shredded cheddar cheese: As always, shredding your own cheese will melt much better, but bagged cheese will also do the trick just fine.
• Tater tots: I often opt to use the "crowns" instead (as in the images), so just use what you prefer.

Instructions

Making this easy tater tot casserole is truly very simple. It's mostly about layering ingredients then just giving it time to get hot and bubbly in the oven.

• First you'll cook the ground beef, onions, and garlic in a large skillet, season it with salt and pepper, and stir in the Worcestershire sauce.
• Next is just layering everything! You'll put the ground beef mixture into the bottom of a greased casserole dish, then add the creamed soup, then the green beans, and top it with the cheese. The tater tots go on the top so they can get nice and crispy!
• Next you'll bake it for about 40 minutes or so, until it's bubbling hot and the tater tots are golden brown.
• And finally, tater tot casserole really benefits from a short rest out of the oven (about 5-10 minutes) so it can cool slightly and firm up a bit.
• And then it's just time to serve it!

Variations

This recipe is really versatile, so it's easy to make it your own. I usually just make it as written, but I do enjoy switching it up now and then. Here are some ideas for you:

• Use ground turkey, chicken, or pork in place of the ground beef. Or swap out some of the beef and add Italian sausage. You could also mix some crumbled bacon into the ground beef layer.
• If you're not a fan of green beans, try different vegetables like corn, peas, sautéed mushrooms, diced bell pepper, broccoli, or zucchini. You could even add some spinach (go with frozen that's been thawed and squeezed VERY dry).
• Another flavor of creamed soup would also work. Try cream of chicken, celery, or onion, or swap one of the cans for cheddar cheese soup. If you're really averse to using canned soups, just make a homemade white sauce instead.
• Instead of the shredded cheddar cheese, try Monterey Jack, pepper jack, colby, mozzarella, or even a smoked cheddar. A blend of several cheese would also be delicious.
• If you want to add even more flavor, try adding a little smoked paprika, Italian seasoning, or dry ranch seasoning. If you'd like a little spice, you can add some Cajun seasoning, red pepper flakes, or a few dashes of hot sauce (or mix in some green chiles with the ground beef)!
• I like to use "crowns" instead of tater tots, mostly because that's what I buy for our breakfast so that's what I've got on hand. You could also use shredded hash browns or sweet potato tots. Use your favorite brand or choose from this list.
• Sometimes I'll add a spoonful of Dijon to the beef layer, especially if I replace the sautéed onions with caramelized onions (the flavors just go so well together)!

Storage & Make-Ahead

This easy tater tot casserole is one of those dishes that reheats really well, so it's an easy one to prep ahead for busy nights.

• Make-Ahead
  • You can assemble the casserole up to a day in advance. Follow the recipe just until topping it with the tater tots, then cover it tightly and refrigerate. When you're ready to bake it, just add the tots and pop it into the preheated oven.
  • You can also make just the ground beef mixture and refrigerate it for up to two days, then proceed with layering and baking from there.
• Storing in the refrigerator
  • Once it's fully baked, leftovers will keep well for 3 or 4 days. Let the casserole cool completely, then cover it tightly and refrigerate. Reheat individual servings in the microwave or put it back in the oven at 350°F until it's heated through.
• Freezing the Whole Casserole
  • To freeze unbaked: Assemble the casserole in a disposable aluminum pan or a freezer-safe baking dish. Wrap it in plastic wrap, then foil, and freeze it for up to 3 months. Thaw it overnight in the refrigerator and bake it as directed, or bake it directly from frozen and add about 30 minutes to the baking time.
  • To freeze after baking: Let it cool completely. Wrap it tightly or transfer it to a freezer-safe container, then freeze it for up to 3 months. Thaw overnight before baking, or bake straight from frozen but add about 30 minutes to the baking time.
• Freezing in Souper Cubes
  • Cool the casserole completely, then spoon portions into the Souper Cubes. Add the lid and freeze until solid.
  • Pop out the frozen blocks and store them in a labeled freezer bag.
  • Frozen portions reheat straight from the freezer! You can microwave them for a quick meal or bake at 375°F until it's hot and bubbling (1 hour to 1 hour and 15 minutes for 2-cup cubes, or 45 minutes for 1-cup cubes). The images below show the steps to assembling this easy tater tot casserole in a 1-cup Souper Cubes tray:

Related Recipes

Looking for more easy weeknight meals like this easy tater tot casserole? Try these:

Tater Tot Casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Tater tot casserole is a hearty, comforting, and easy-to-make meal that everyone loves!

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Ingredients

• 2 pounds ground beef
• 1 medium onion, chopped
• 4-5 garlic cloves, minced
• 1-2 teaspoons Worcestershire sauce
• 2 10.5-ounce cans cream of mushroom soup
• 2 15-ounce cans green beans, drained well
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper
• 16 ounces shredded cheddar cheese
• 32-ounce bag tater tots or crowns

Instructions

1. Preheat the oven to 375°F.
2. Heat a large skillet over medium heat. Add the ground beef and cook, stirring often, until the beef is almost cooked through (drain off excess grease now). Add the onions and garlic, and cook a few more minutes until the beef is cooked through and the onions have softened. Stir in the Worcestershire sauce, ¼ teaspoon salt, and the black pepper.
3. Grease a 13x9 baking dish. Add the beef mixture to the pan, spreading it out to cover the bottom.
4. Spread the cream of mushroom soup evenly over the ground beef. Spread the green beans evenly on top of the soup layer, then season with the remaining ¼ teaspoon salt. Add the shredded cheese evenly on top of the green bean layer. Add the tater tots on top, as evenly as possible.
5. Bake in the preheated oven for approximately 40 minutes, or until the casserole is hot and bubbly and the tater tots are golden brown and crispy.
6. Remove from the oven and let the casserole sit for 5-10 minutes before serving.

Notes

You can cut the ingredients in half and bake in an 8x8 casserole if you prefer. This casserole also freezes really well, so you can also split the full amounts between two 8x8 pans and freeze one (or divide it into Souper Cubes).

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 27gSaturated Fat: 12gUnsaturated Fat: 15gCholesterol: 106mgSodium: 557mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 30g

This data was provided and calculated by Nutritionix.

There's no easier dinner than popping a freezer Shepherd's Pie into a baking dish, then relaxing until it's hot and bubbling. This version has a butter parmesan top added to the mashed potatoes halfway through baking. You'll want to keep this on hand at all times!

This is the first dish I ever made with our Souper Cubes, and it's the one I make again and again. Sausage tortellini soup is another favorite, with the filling for birria tacos being a close second. Almost every meal I serve now comes straight from the freezer, and has reduced the time I actually spend cooking to just a couple days a month!

Ingredients

The ingredients for this freezer Shepherd's Pie are for two 13x9 baking dishes (so you can make one and freeze one). If you're using Souper cubes, it will fill two 2-cup trays plus two 1-cup trays (fill them to the top, not according to the marks on the side of the wells).

• Ground beef or lamb: Lamb is traditional and is what makes it a Shepherd's pie. I usually go with ground beef since it's not easy to find lamb where I live. Both are delicious!
• Sweet onion: We're onion lovers and will often add a little extra.
• Dried thyme: Make sure the dried herbs are fresh so they have a lot of flavor. The recipe adds them during the sautéing stage which will also help to bring out their flavors.
• Dried rosemary: see above!
• Garlic cloves: Yes, my garlic lovers, you may add more if you like.
• All-purpose flour: This is an important ingredient as it thickens the sauce and makes it more gravy-like.
• Tomato paste: If you have extra, freeze it into 1-2 tablespoons cubes for use later (for the next time you make freezer Shepherd's Pie)!
• Worcestershire sauce: I usually just eyeball this. Measure with your heart!
• Beef broth: The last time I made this, I didn't realize I was out of beef broth and had to use chicken broth. It still turned out delicious and no one even noticed!
• Frozen peas and carrots: No need to thaw, just add them straight from the freezer.
• Frozen corn: See above.
• Yellow potatoes: No need for peeling unless you substitute these for russets.
• Butter: Make sure this is softened enough to melt easily when added to the potatoes. You'll add butter directly to the potatoes and some to the top during baking.
• Heavy cream or half & half: Add more cream if you prefer the mashed potatoes to be on the looser side. The recipe is very forgiving!
• Grated parmesan: Possibly my favorite ingredient in the entire recipe! It forms a nice crust and adds a lot of flavor to the overall dish.

These are frozen 1 and 2-cup cubes that I've placed into a small baking dish. I wanted to show that you can "tetris" the cubes if necessary to fit more servings if necessary. They don't fit this dish exactly, but they spread out a bit while baking so it still works.

The first image is the freezer Shepherd's pie just before going into the oven, and the second shows the same dish after adding the butter and parmesan before going back into the oven for round two.

(For what it's worth, I gave my parents a few 2-cup cubes and my dad called after they baked their first cube and said "this is the best 'pot pie' I've ever had"!)

Instructions

1. The first "phase" is cooking the ground beef or lamb, then adding the onions and herbs. Adding the herbs at this stage helps bring out their flavors, which is especially helpful if your herbs are on the older side. Then you'll add the garlic and cook about another minute.
2. Next you'll stir in the tomato paste, then the flour, and cook for a few minutes so there's no remaining raw flour taste.
3. Add the Worcestershire sauce and the beef broth, bring it to a strong simmer, and cook for a few minutes until the sauce thickens. Then you'll add the frozen vegetables, give it a good stir, and remove it from the heat. Congrats, your filling is ready!
4. While all that's going on, you'll cook the potatoes until they're soft and just starting to fall apart. Then you'll drain them, return them to the same pot, letting them sit a few minutes so any excess moisture evaporates. Add the butter and cream, stirring well until they're nice and smooth, season to taste, and the potatoes are also done!
5. The next "phase" is assembling the freezer Shepherd's pie: you'll simply divide the filling among the baking dishes or freezer cubes, then top each with equal amounts of the mashed potatoes. Cover them with either both saran wrap and foil or the freezer cubes covers. Place them in the refrigerator so they're completely cooled before going into the freezer (this helps prevent any ice crystals from forming).
6. Now comes the freezer: place them in the freezer overnight or until they're frozen solid. Transfer the cubes to freezer bags and freeze for up to 3 months (or vacuum seal and freeze for up to 6 months).
7. And finally, it's baking time! Preheat the oven to 400°F.
   • 13x9 PANS: Place in the oven for 30 minutes. Remove from the oven, dot with the butter and sprinkle with the parmesan. Return to the oven and bake another 60 minutes or until it's bubbling hot and the top is golden brown.
   • FREEZER CUBES: Place a cube in a small baking dish the same size as the cube. Place in the preheated oven for 15 minutes. Remove from the oven, dot with the butter and sprinkle with the parmesan. Return to the oven and bake another 30 minutes for a 1-cup serving or 1 hour for a 2-cup serving (or until it's bubbling hot and the top is golden brown).
   • ALL SIZES: Remove from the oven and let it rest for 10 minutes before serving.

Variations

• Use either ground beef or lamb, or make a chicken version with ground chicken and chicken stock.
• Swap mashed cauliflower for the mashed potatoes
• Use different frozen veggies like green beans in place of the peas and carrots and/or the corn
• Add a few tablespoons of pureed chipotles in adobo sauce to the filling for a little smoky spice
• Swap the butter and parmesan topping for shredded cheddar cheese
• Add a little cream to the filling for a creamy version

Related Recipes

Looking for more freezer meals? Try these:

Freezer Shepherd's Pie

Yield: 16-20 servings

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour 50 minutes

This is the perfect recipe for freezer meal prep. It freezes beautifully and can go straight from the freezer into the oven!

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Ingredients

Filling

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• 4 pounds ground beef or lamb
• 2 medium onions, chopped
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 6 garlic cloves, minced
• 6 ounces tomato paste (one small can)
• ¼ cup all-purpose flour
• 3 tablespoons Worcestershire sauce
• 4 cups beef broth
• 24-ounce bag frozen peas and carrots
• 12-ounce bag frozen corn

Mashed Potatoes

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• 4 pounds yellow potatoes, cut into quarters
• 1 ½ sticks butter, cut into 12 pieces, softened to room temperature
• 1 cup heavy cream or half & half, gently warmed
• Salt & pepper

Topping

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• 1 stick butter, cut into tablespoons then quartered
• 1 cup grated parmesan (or more, depending on your preference)

Instructions

1. Preheat a very large skillet over medium heat. Add the ground beef and cook until almost no pink remains. Drain off all the fat except about a tablespoon.
2. Add the onions, dried thyme, and dried rosemary to the skillet. Cook about 5 minutes, or until the onions are soft. Add the garlic cloves and cook another minute.
3. Add the tomato paste and stir well until the it's thoroughly combined. Sprinkle the flour into the skillet, stir it well until it's combined, and cook for 2-3 minutes to remove any raw flour taste.
4. Add the Worcestershire and beef broth and bring it to a strong simmer, them cook for about 5 minutes or until the sauce thickens. Add the bags of peas, carrots and corn, stirring to mix well. Remove the pan from the heat.
5. Meanwhile, place the potatoes into a large pot and cover with cold water by about 1 inch. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, or until the potatoes are very tender and just starting to fall apart.
6. Drain the potatoes well, then return them to the warm pot. Let them sit uncovered for 2–3 minutes to allow excess moisture to evaporate, shaking the pot occasionally.
7. Add the butter, a tablespoon at a time, directly to the hot potatoes. Stir with a wooden spoon or spatula until the butter melts and coats the potatoes.
8. Slowly pour in the warm cream, stirring gently between additions until the potatoes reach your desired consistency. Add salt and pepper to taste.
9. Assemble in freezer cubes or two freezer-safe 13x9 baking dishes: Divide the filling between the freezer cubes or pans. Top evenly with the mashed potatoes. Place them in the refrigerator to cool completely before freezing.
10. Cover the baking dishes with saran wrap, then very tightly with foil and freeze for up to 3 months. OR place the lids on the freezer cubes, place in the freezer overnight or until they're frozen solid. Transfer the cubes to ziploc freezer bags and freeze for up to 3 months (or vacuum seal and freeze for up to 6 months).

BAKING FROM FROZEN

1. Preheat the oven to 400°F.
2. 13x9 PANS: Place in the oven for 30 minutes. Remove from the oven, dot with the butter and sprinkle with the parmesan. Return to the oven and bake another 60 minutes or until it's bubbling hot and the top is golden brown.
3. FREEZER CUBES: Place a cube in a small baking dish the same size as the cube. Place in the preheated oven for 15 minutes. Remove from the oven, dot with the butter and sprinkle with the parmesan. Return to the oven and bake another 30 minutes for a 1-cup serving or 1 hour for a 2-cup serving (or until it's bubbling hot and the top is golden brown).
4. All sizes: Remove from the oven and let it rest for 10 minutes before serving.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 38gSaturated Fat: 17gUnsaturated Fat: 20gCholesterol: 161mgSodium: 355mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 42g

This data was provided and calculated by Nutritionix.