Wednesday, March 4, 2015

Southwest Spaghetti Squash Casserole

I found this recipe on pinterest and IT WAS DELICIOUS! My kids gobbled it up, and didn't even realize it was squash. I called it "Mexican Spaghetti" to appease their questioning stares. They fell for it. Ha. Give this recipe a try, you will NOT be disappointed.
You could probably even omit the beef, and just add more beans (kidney?! ooh ya!) for a vegetarian dish!

Southwest Spaghetti Squash Casserole

4 cups spaghetti squash, cooked & shredded
1 lb extra lean ground beef (I used elk meat! mmm!)
1 small onion, diced
3 cloves garlic, minced
1 Tbsp Taco Seasoning (or more, for extra flavour)
1/2 cup refried beans (I just used a whole can!)
1 can black beans, rinsed and drained
3/4 cup salsa
3/4 cup light mozzarella/cheddar cheese mix

Preheat oven to 350. Lightly spray a 9 X 13 oven safe dish with cooking spray. 
Take cooked spaghetti squash and layer it in the bottom of prepared dish. Set aside.

In a medium skillet over medium heat, cook and stir the beef, onions, garlic, and Taco seasoning until beef is no longer pink. Stir in the refried beans until well mixed in. Stir in the black beans. Cook and stir another minute and then remove from heat.

Layer the beef mixture over the squash.

Spoon the salsa over the top of the beef and use a spoon to spread it evenly over the casserole.

Bake at 350 for approximately 30 - 40 minutes; until bubbling around the edges. Remove from oven and sprinkle evenly with the shredded cheese.

Bake another 10 or so minutes - until cheese is melty and casserole is very bubbly.

Remove from heat and let sit for 5 minutes before serving.