southwest spaghetti squash casserole

How To Make southwest spaghetti squash casserole

• 1

  Preheat oven to 375 degrees. Grease a 9x9" baking dish for the casserole. Use a different pan for baking the squash.
• 2

  With sharp knife slice top out of squash. Stand squash flat on the cut side. Slice squash in half. NOTE: this squash was not easy to cut, pretty tough skin.
• 3

  Scoop out the seed and membrane.
• 4

  Brush inside of each half with oil; sprinkle with salt an pepper. Place cut sides down in baking pan.
• 5

  Bake for about 40 minutes or until squash is fork tender.
• 6

  Remove from oven; let cool for about 10 minutes or until cool enough to handle.
• 7

  REDUCE oven heat to 350 degrees.
• 8

  Using a fork, scrape out the spaghetti squash. Place in bottom of prepared baking dish. Sprinkle with salt and pepper and a small amount of the taco seasoning; toss. Spread squash evenly over bottom of baking dish.
• 9

  In large skillet over medium heat, cook meat, onion, pepper, and garlic until meat is cooked. Add taco seasoning and add salt and pepper to taste. Add pepper flakes for a little more heat. Stir in refried beans and black beans. Remove from heat.
• 10

  Layer beef mixture over squash.
• 11

  Drain some of the liquid from Rotel tomatoes. Spread tomatoes evenly over top of meat layer using about 2 tbsp. of the liquid.
• 12

  Bake for 40 minutes or until bubbly. Remove from oven; sprinkle cheese evenly over top. Return to oven and bake a few more minutes until cheese has melted.
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