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Trim Healthy Mama S Mexican Spaghetti Squash Casserole

A friend gave me some spaghetti squash from her garden. I didn’t know what I was going to do with it but I love the flavors of Tex-Mex, so that’s the direction I went. This is pretty quick and easy. I cooked my spaghetti squash in my instant pot. This recipe has cauliflower rice and minced mushrooms hidden in it. You can probably make this without any pasta, it is full of lots of vitamins and nutrients.

Because most of my family doesn’t like spaghetti squash, I used 2 small squashes to make the casserole and boiled some pasta for them. I split the meat mixture in half and half went with the spaghetti squash and the other half to the regular pasta. They absolutely loved their version. I think they would eat this on a regular rotation. I hope your family likes this as much as mine did.

Mexican Spaghetti Squash Casserole THM S

Ingredients

  • 1 Lb Ground Beef
  • 1 Lrg Bell Pepper, I used orange
  • 1 Lrg Onion, diced
  • 8 oz Minced mushrooms I mince mine in a food processor, I use the pulse button so I don't end up with a paste,
  • 3 t Minced Garlic
  • 15 oz Black Beans, drained and rinsed
  • 12 oz Cauliflower Rice, thawed I cook in the microwave
  • 2, 10 oz Cans Diced Tomatoes with Green Chilies
  • 4 oz 1/3 Less Fat Cream Cheese
  • 8 oz Shredded Cheese
  • 1 1/2 t Salt
  • 3/4 t Black Pepper
  • 2 t Smoked Paprika
  • 2 t Chili Powder
  • 1 t Ground Cumin
  • 1 t Garlic Powder
  • 1 t Onion Powder

Preferred Toppings: Sour Cream, Salsa, Green Onions, Avocado, Cilantro, Jalapenos

    Instructions

    • Brown ground beef in a large skillet over medium heat.
    • Add diced onion, stir and cook.
    • Add minced mushrooms. Stir and cook.
    • Slice your bell pepper into strips.
    • Cut across your sticks to make diced bell pepper.
    • Add to the skillet and cook.
    • Add the tomato products, seasonings, and the riced cauliflower.
    • Stir and cook for a few minutes. You want the rice to cook some and take on the flavors of the dish.
    • Add the cream cheese. Stir until it is combined.
    • Add the rinsed and drained beans. If your dish seems a little dry, add about 1/4-1/2 cup of water. This might not be necessary.
    • Add 1/2 of the shredded cheese and your cooked spaghetti squash.. Stir until to combine.
    • Spray a 9X13 dish with non-stick spray. Pour your skillet contents into your prepared dish. Sprinkle with the remaining cheese. Bake for 15 minutes, or until hot and bubbly.
    • Serve with desired toppings.

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