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Quick dinner: Mexican spaghetti squash bake
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With salsa and vegetables, this is a health-a-paloosa of quick casseroles.
You've stumbled in the front door after a busy day, only to find the dog has eaten your best bra. The newspaper is somehow dangling from the ceiling fan, and the kids look hungry. It's time for round two: dinner.
This dish is easy to prepare in advance, and can be assembled and frozen prior to baking.Gluten-free and low-carb, this is a great induction meal with zip!
Less cheese on top means less fat and calories (and more room for toppings). For spiced hamburger tips, see the link within the recipe.
Mexican spaghetti squash bake
4 cups spaghetti squash (about 1 whole squash, baked and prepared)
2 eggs
½ cup spaghetti or tomato sauce
¼ cup water
1 cup spiced hamburger
1/2 cup green pepper
1/4 cup red onion
2 fresh jalapeno peppers, sliced*
1/2 cup shredded monterey jack cheese
toppings:
shredded cheddar
sour cream
fresh shredded lettuce
sliced black olives
salsa
guacamole
Preheat oven to 350 degrees F.
In a casserole, mix all ingredients except cheese. Top with cheese.
Bake for 30 minutes, or until cheese is bubbly. Let stand 10 minutes. Add toppings, either to the dish, or on the side.
Makes 8 1/2 cup servings.
Nutritional Information for 1/2 cup spaghetti squash*: Calories: 147, Carbohydrates: 7.5 g, Fiber: 1.5 g, Net Carbohydrates: 6 g, Protein: 9 g, Fat: 9.5 g
* does not include optional toppings, save for a pinch of shredded cheese on top (1/8 cup)
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