Monday’s Menu: Mexican Spaghetti Squash

Happy Monday! I can say that honestly because my son and I drove down to the beach this morning to meet up with friends. It’s been a great day in the sand and surf and now we’re having some downtime before dinner. There is no place in the world I love more than the beach (except maybe my own house because I’m weirdly becoming more of a homebody.).

If I were home I’d probably be whipping up another batch of delicious Mexican Spaghetti Squash Casserole for the week. I made it for our family on Friday night and just had to share it with you because it’s nutritious and reheats like a dream making meal prepping super easy. If you’re like me and always looking for ways to squeeze more veggies in your diet than this is it!

I originally found this recipe on Nesting With Grace’s blog and fell in love. I’ve tweaked it a little (ie: I add cheese to everything) but hop over there because she has TONS of inspiration for home decor and leading a healthy lifestyle.

Let’s talk tools for a moment. An Instant Pot makes this meal a breeze. I can’t rave enough about this! If you haven’t already, get out of the dark ages and buy one: it’s life changing!

If you have an Instant Pot then you will cut your spaghetti squash in half and remove the seeds and strings, place it with one cup of water inside the pot on the metal trivet, and set the manual pressure to 12 minutes on high. Once it’s finished you can quick release the steam and let it cool down a bit before shredding the squash with a fork. This method is far and beyond easier than roasting in the oven!

While the squash is cooking in your IP, you can get busy dicing your veggies. On Friday night I used carrots, onions, and an orange sweet pepper but any ol’ pepper will do. Red would’ve been a nice color contrast from the carrots. Eat the rainbow, right? Once they’re diced you’ll toss them in a pan to cook until soft.

I usually use the same pan my veggies were cooked in to do my meat. Now, you’ve got options for this part! We’ve been using ground chicken because it was on sale, but ground turkey or chicken sausages would be great, too. Whatever you pick, brown your meat and place in mixing bowl with the softened veggies.

While that’s all cooking down, can you just take a moment to talk about this spice drawer? Laying our spices out where we could see them all has made for a much happier kitchen! I’ve been thrilled to see that some other friends are trying it out since I shared about it on my Instagram post. I always love seeing how other families stay organized.

By now your spaghetti squash should be finished and easy to shred. Add it to the bowl with your other veggies and choice of meat. Now it’s time to mix in your seasonings and salsa. Mix well and place everything into a baking pan. Whisk 3 eggs and add to the dish before placing it all in the oven. You’ll bake the dish at 350* for one hour. I always pull it out with two minutes to go, top with cheese, and set my oven to broil. Now your family will have a delectable and nutritious meal for days to come. I love leftovers and meal prepping!

Do you think you’ll add this to your rotation?

Mexican Spaghetti Squash Casserole


• 1 Medium Spaghetti Squash

• 1 16 0z Jar of Salsa

• 1 Red Pepper

• 1 Onion

• 1 Cup Diced Carrots

• 1 Cup Cooked Chicken Sausage or Cooked Ground Turkey/Chicken

• 2 tablespoons cumin

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 3 Eggs

• shredded cheese


Preheat oven to 350*

Use Instant Pot to cook spaghetti squash by cutting it in half, removing seeds, placing it inside pot on metal trivet with one cup of water. Run on high manual for 12 minutes. Quick release when finished.

Dice carrots, onion, and sweet pepper and cook until soft. Cook ground turkey/chicken or chicken sausage and add to bowl with soften veggies. Add shredded spaghetti squash, salsa, cumin, chili powder, garlic powder, and paprika and mix well. Place in greased 9×12 baking dish and pour in 3 whisked eggs.

Cook dish for one hour. If adding cheese, remove and shredded cheese, placing it back in on broil for two minutes.

Eat and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s