Spice up your life with this tasty and healthy Mexican spaghetti squash casserole.
By JULIE BRINKLEY
We all need a Mexican-food fix sometimes and this recipe for spaghetti squash casserole will satisfy your craving without wrecking your diet.
And here’s something else: It’s a cinch to make!
WHAT’S IN IT
4 1/2 cups cooked spaghetti squash
1 can Rotel
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 sized bowl, combine enchilada sauce, Greek 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 melt when combined with the warm ground beef and spaghetti squash.)
Over medium-high heat, add ground beef, chopped green peppers and Rotel to a large skillet; cook until ground beef is no longer pink and green pepper is tender.
Drain fat and liquid.
Add spaghetti squash and enchilada sauce to the ground beef mixture; stir until combined.
Pour mixture into 9-inch casserole dish and top with Mexican style cheese.
Bake for about 25 minutes or until cheese is melted.