Spice up your life with this tasty and healthy Mexican spaghetti squash casserole.


By JULIE BRINKLEY


Face it.


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.


Enjoy!