Mexican Spaghetti Squash Casserole

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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