Spaghetti squash southwest casserole
Southwestern Spaghetti Squash Casserole will make you forget the pasta. This casserole is a delicious and healthy twist on a classic comfort food. Combining the creamy texture of spaghetti squash with vibrant flavors of the Southwest, this dish is perfect for a weeknight dinner or a crowd-pleasing potluck.
Ingredients
- 1 Spaghetti squash-cooked See notes for cooking squash in the Instant Pot
- 2 Tsp Olive oil
- 1 Onion-chopped
- 1 Jalapeno-seeds removed and chopped
- 1 Can Black beans-rinsed and drained
- 1 Lb Ground beef
- 3 Tbsp Taco seasoning
- 1 Cup Red enchilada sauce
- 1/2 Cup Monterey jack cheese-shredded
- Salsa-garnish
- Chopped tomatoes-garnish
- Cilantro-garnish
- Lime wedge-garnish
- Pickled jalapeños-garnish
- Radish sliced-garnish
Instructions
- Preheat oven to 375'
- In a large skillet that is oven safe, add the ground beef and cook for 5 minutes. Drain the grease if you have excess. Add in the taco seasoning and stir to combine. Remove from skillet and set aside.
- In the same skillet, heat the oil over medium heat. Cook the onion and jalapenos for 5 minutes. Add the black beans and corn, sauté for 2 minutes.
- Add the enchilada sauce, ground beef and spaghetti squash, stir together until combined. Top with cheese and bake for 15 minutes or until wanted through and the cheese is melted.
- Top with tomatoes and cilantro. Serve with the remaining garnish on the side.
Notes
https://meatsbeetsandbubbles.com/instant-pot-spaghetti-squash/