Taco Spaghetti Squash Casserole
Ingredients
- 1 (1-lb) spaghetti squash
- ¾ lb lean ground beef
- ¼ cup chopped onion
- ½ cup chopped bell pepper (any color)
- ½ jalapeño pepper, finely chopped (see Note)
- 2 Tbsp taco seasoning (about ½ [1-oz] envelope)
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 (10-oz) can diced tomatoes with green chiles (such as Rotel)
- ¼ cup fresh pico de gallo, divided
- ½ cup shredded Mexican blend cheese, divided
- ½ avocado, sliced
- ¼ 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; bring to simmer.
- Remove from heat. Fold in squash, 2 Tbsp pico de gallo, and 2 Tbsp cheese.
- Spoon mixture into a lightly greased small baking dish. Top with 2 Tbsp pico de gallo and ¼ cup cheese. Bake 15 minutes or until cheese melts.
- Garnish with avocado and sour cream.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
413
|
413
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 31 | 31 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 958 | 958 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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