I am a HUGE Mexican food fan. But I also know that all that rice and corn and wheat can go straight to my belly, and I don’t mean just for digestion. I’m trying to lose my pregnancy weight and so eating less fattening carbs and more vegetables has been a big part of my goals this year. I’m doing well too! I’m only 2 pounds over my pre-pregnancy weight.
But no matter how much I still care about my middle, I still enjoy a good Mexican or Mexican inspired dish, especially if I can figure out how to make it healthy.
On night when I had to dig through my cupboards to figure out a meal to make, I accidentally created what we now eat as a family staple in my house. I dubbed it Mexican Spaghetti Squash Casserole. It is soooooo good. And it is healthy. Yay!
What You Will Need:
- A large casserole dish (or you can cook it right in the spaghetti squash shell)
- 1.5 -2 lbs of ground beef
- 1-2 bags of frozen “fiesta style” veggies (corn, black beans, bell peppers, onions)
- Can of red beans
- 1 cup of chopped tomatoes
- small jar of red enchilada sauce
- 4 oz of sharp cheddar cheese
- a container of sour cream
- taco seasoning
- ground cumin
- 1 large spaghetti squash
- Cook the Spaghetti Squash in the oven or the microwave, depending on how much time you have.
- In a large pan, brown the beef with some onions and add taco seasoning and cumin.
- Add 1-2 bags of the frozen “fiesta mix” to the meat mixture.
- Add the chopped tomatoes and the canned red beans to the meat mixture.
- Pull out the spaghetti squash “noodles” from the large shell and into the pan.
- Toss the spaghetti squash noodles with the meat mixture.
- Pour into casserole dish or spaghetti squash shells
- top with enchilada sauce and shredded cheese.
- serve warm on plate with a dollop of sour cream , some avocado slices, and some cilantro sprigs.