Southwest Spaghetti Squash Casserole
Hope you enjoy!
1spaghetti squash, cooked and shredded
1 lbextra lean ground beef (or ground chicken, turkey or pork)
1 smallonion, chopped
1 mediumbell pepper, chopped
3 tspgarlic, minced
1/2 Tbsptaco seasoning
·salt and pepper to taste
1/4 tspred pepper flakes, optional
1/2 crefried beans (i used fat free)
1(14-oz) can black bean, drained and rinsed
1(10-oz) can tomatoes with chili peppers (rotel) original, mild or hot
1 ccheddar cheese, shredded
·additional salt, pepper and taco seasoning for squash
How to Make Southwest Spaghetti Squash Casserole
- Preheat oven to 375 degrees. Grease a 9x9" baking dish for the casserole. Use a different pan for baking the squash.
- 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.
- Scoop out the seed and membrane.
- Brush inside of each half with oil; sprinkle with salt an pepper. Place cut sides down in baking pan.
- Bake for about 40 minutes or until squash is fork tender.
- Remove from oven; let cool for about 10 minutes or until cool enough to handle.
- REDUCE oven heat to 350 degrees.
- 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.
- 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.
- Layer beef mixture over squash.
- Drain some of the liquid from Rotel tomatoes. Spread tomatoes evenly over top of meat layer using about 2 tbsp. of the liquid.
- 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.