Mexican Spaghetti Squash Casserole

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 spaghetti squash (3 pounds)
• 1 lb lean ground beef
• 1 cup purple onion, diced
• 3 garlic cloves, mined
• 1 teaspoon coriander
• 1 (1 1/4 ounce) package taco seasoning
• 3/4 cup water
• 1/2 cup salsa
• 1 (14 ounce) can black beans, drained and rinsed
• 1 cup frozen sweet corn
• 1 lime
• 3/4 cup cilantro, chopped and divided
• 3/4 cup cheddar cheese, shredded
• salt and pepper
• 1 cup tortilla chips, coarsely crushed

Recipe

• 1 preheat oven to 375°f.
• 2 cut squash in half lengthwise and remove and discard seeds.
• 3 place squash, cut side down, in 9x13 baking pan. fill pan with 1/2 in of water.
• 4 bake 45 minutes or until skin pierces easily with fork and squash strands can be scraped out easily. set squash aside to cool and leave oven on at 375.
• 5 in a large pan, cook beef and onions over medium heat until beef is no longer pink.
• 6 add garlic and coriander and cook for 2 minutes.
• 7 add taco seasoning and 3/4 cup water and bring to a boil. reduce heat to simmer and add salsa, black beans and corn. cook 5 minutes.
• 8 turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. mix well.
• 9 taste mixture and add salt and pepper as desired.
• 10 using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. toss well.
• 11 rinse baking pan used to cook squash, dry and spray with nonstick cooking spray.
• 12 add mixture to casserole and sprinkle with tortilla chips.
• 13 bake for 20 minutes.
• 14 serve with sour cream and remaining 1/4 cup of chopped cilantro.