Satisfy your craving for Mexican food with this healthy spaghetti squash casserole.
By JULIE BRINKLEY
If you need to quench a craving for Mexican food, but don’t want to blow the diet, this recipe for Mexican spaghetti squash casserole is for you.
It’s easy, healthy and, oh, so delicious!
WHAT’S IN IT
4 1/2 cups spaghetti squash, cooked
1 can Rotel tomatoes
1/4 cup green pepper, chopped
1.25 pounds 93% lean ground beef
2/3 cup shredded 2% reduced fat Mexican style cheese
1/2 cup 2% plain Fage Greek yogurt
1/2 cup red enchilada sauce
3 tbsp reduced fat cream cheese
1/2 tsp chili powder
HOW TO MAKE IT
Preheat oven to 350 degrees.
In medium bowl, combine enchilada sauce, yogurt, cream cheese and chili powder; stir until combined.
(It is okay if the mixture is a little lumpy from the cream cheese. The cream cheese will eventually melt when combined with the warm ground beef and spaghetti squash.)
Over medium-high heat, add ground beef, chopped green peppers and Rotel to large skillet.
Cook until ground beef is no longer pink and green pepper is tender. Drain meat of all fat and liquid.
Add spaghetti squash and enchilada sauce to the ground beef mixture; stir until combined.
Pour the mixture into a casserole dish.
I use a deep 9-inch square casserole dish.
Top with Mexican style cheese and bake for about 25 minutes or until cheese is melted.
Makes 4 servings.