Taco Spaghetti Squash Casserole
Ingredients
- 1 (2- to 3-lb) spaghetti squash
- 1½ lb lean ground beef
- ½ cup chopped onion
- 1 bell pepper (any color), chopped
- 1 jalapeño pepper, finely chopped (see Note)
- 1 (1-oz) envelope taco seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 1 (10-oz) can diced tomatoes
- 1 (4-oz) can diced green chiles
- ½ cup fresh pico de gallo, divided
- 1 cup shredded Mexican blend cheese, divided
- ½ avocado, sliced
- ½ cup sour cream
Instructions
- Preheat oven to 425°. Bake squash on a baking sheet 30 minutes.
- Cut in half lengthwise; removed seeds, and shred spaghetti-like strands with 2 forks.
- Meanwhile, cook beef in a large skillet over medium-high heat until browned and crumbly.
- Stir in onion, bell pepper, jalapeño, taco seasoning, salt, and pepper. Cook 5 minutes or until onions are translucent.
- Reduce heat to low. Add tomatoes and green chiles; bring to simmer.
- Remove from heat. Fold in squash, ¼ cup pico de gallo, and ½ cup cheese.
- Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with ¼ cup pico de gallo and ½ cup cheese. Bake 15 minutes or until cheese melts.
- Garnish with avocado and sour cream.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
387
|
387
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 30 | 30 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 911 | 911 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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