Mexican Spaghetti Squash Casserole Recipe

Name: Mexican Spaghetti Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash (3 pounds); 1 lb lean ground beef; 1 cup purple onion, diced; 3 garlic cloves, mined; 1 teaspoon coriander; 1 (1 1/4 ounce) package taco seasoning; 3/4 cup water; 1/2 cup salsa; 1 (14 ounce) can black beans, drained and rinsed; 1 cup frozen sweet corn; 1 lime; 3/4 cup cilantro, chopped and divided; 3/4 cup cheddar cheese, shredded; salt and pepper; 1 cup tortilla chips, coarsely crushed

Servings: persons

1 spaghetti squash (3 pounds)
1 lb lean ground beef
1 cup purple onion, diced
3 garlic cloves, mined
1 teaspoon coriander
1 (1 1/4 ounce) package taco seasoning
3/4 cup water
1/2 cup salsa
1 (14 ounce) can black beans, drained and rinsed
1 cup frozen sweet corn
1 lime
3/4 cup cilantro, chopped and divided
3/4 cup cheddar cheese, shredded
salt and pepper
1 cup tortilla chips, coarsely crushed

1
Preheat oven to 375u00b0F.
2
Cut squash in half lengthwise and remove and discard seeds.
3
Place squash, cut side down, in 9x13 baking pan. Fill pan with 1/2 in of water.
4
Bake 45 minutes or until skin pierces easily with fork and squash strands can be scraped out easily. Set squash aside to cool and leave oven on at 375.
5
In a large pan, cook beef and onions over medium heat until beef is no longer pink.
6
Add garlic and coriander and cook for 2 minutes.
7
Add taco seasoning and 3/4 cup water and bring to a boil. Reduce heat to simmer and add salsa, black beans and corn. Cook 5 minutes.
8
Turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. Mix well.
9
Taste mixture and add salt and pepper as desired.
10
Using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. Toss well.
11
Rinse baking pan used to cook squash, dry and spray with nonstick cooking spray.
12
Add mixture to casserole and sprinkle with tortilla chips.
13
Bake for 20 minutes.
14
Serve with sour cream and remaining 1/4 cup of chopped cilantro.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 spaghetti squash (3 pounds), 1 lb lean ground beef, 1 cup purple onion, diced, 3 garlic cloves, mined, and more.

Yes, Mexican Spaghetti Squash Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Spaghetti Squash Casserole

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