Mexican Spaghetti Squash Casserole

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!

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1  spaghetti squash (3 pounds)
• 1  lb lean ground beef
• 1  cup purple onion, diced
• 3  garlic cloves, mined
• 1  teaspoon  coriander
• 1 (1 1/4ounce) 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

Directions

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.