Prep 20 mins
Cook 1 hr 5 mins
This is inspired by Cyn's Southwest Spaghetti Squash. Lots of iron from the black beans and ground beef. Even my picky kids ate it without complaint!
- 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
- Preheat oven to 375°F.
- Cut squash in half lengthwise and remove and discard seeds.
- Place squash, cut side down, in 9x13 baking pan. Fill pan with 1/2 in of water.
- 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.
- In a large pan, cook beef and onions over medium heat until beef is no longer pink.
- Add garlic and coriander and cook for 2 minutes.
- 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.
- Turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. Mix well.
- Taste mixture and add salt and pepper as desired.
- Using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. Toss well.
- Rinse baking pan used to cook squash, dry and spray with nonstick cooking spray.
- Add mixture to casserole and sprinkle with tortilla chips.
- Bake for 20 minutes.
- Serve with sour cream and remaining 1/4 cup of chopped cilantro.