Mexican Spaghetti Squash Casserole

Ok, so I've been chomping at the bit to share the recipe we made for dinner last night with all of you. We (along with about 60% of people) made a resolution to get in shape and get healthy this year. I have really let myself go since college and I've reached the point of just feeling gross all the time so, it's about to change.

The hard part about shedding the extra pounds for me, is that I am through and through a foodie. So, in true foodie fashion, I've accepted my own challenge to lose weight, get healthy and do so all without giving up my love of food. The good news for y'all is that this means I'll be trying out TONS of new healthy recipes to find low cal, low carb, low fat options that please both me AND my "I'll just have beef and beer for dinner while maintaining my 6-pack from high school" husband!

So last night, we headed up to my parents for dinner and made a Mexican Spaghetti Squash casserole. I had seen a picture somewhere of a spaghetti squash that someone had filled with ground beer and spaghetti squash and it inspired me.

Here's what you'll need:
 1 Medium Spaghetti Squash
 1 lb Ground beef or venison
 1 Small Spanish onion, chopped
 1 Medium Bell Pepper (Any color), chopped
 1 Package McCormick Taco Seasoning
 1 Can Whole Kernal Corn, drained
 1 Can Black Beans or Pinto Beans (drained and rinsed)
 1 Medium Tomato, diced
 1 Small Zucchini, diced
 1 Jar Chunky Salsa (choose if you want mild, medium or hot)- room temp is best
 1 Bag shredded cheddar or Mexican cheese
 1 Container Sour Cream
 1 Hot Sauce (optional)

*You can completely modify the veggie ingredients to suit your liking. If you're not a bean person, simply leave them out. If you're feeding "Anti-Veggie" people, you can mix some rice and corn and use that in place of the beans, tomato and zucchini. If you like your food extra spicy, you can add a chopped jalapeno or other hot pepper.

 Here's what we did:
1. Preheat Oven to 400 degrees
2. Clean your spaghetti squash, cut it in half lengthwise, scrape out the seeds and discard.
3. Place squash halves in a cake pan, fleshy side up and bake 30 minutes (or until spaghetti squash easily pulls apart when a fork is inserted and twisted in the flesh)
4. While the squash is baking, cook your onion and ground meat together in a large skillet. When the meat is about half done, add in your chopped bell pepper.
5. Drain grease off of meat, add taco seasoning according to directions on the package (many brands will have you add a bit of water with the seasoning).
6. When Squash is done, remove from oven.  Spray a casserole dish (or 9x13 cake pan) with non-stick cooking spray. Carefully scrape the fleshy inside from the squash shells and layer on the bottom of your casserole dish.
7. Pour your meat mixture over the squash and top the meat with the corn, beans, tomato and zucchini. (You can layer these individually or mix all the veggies in a large bowl and just pour them over as a single layer).
8. Top the veggie layer with salsa.
9. Top the salsa with shredded cheddar cheese.
10. Place the casserole in the oven for 10-15 minutes or until the cheese has melted over the top of the casserole.
11. Serve and top with hot sauce, sour cream, additional salsa or any other desired toppings!

Enjoy!!!

As a little extra flavor, you can prepare a simple lime crema to use as a topping instead of sour cream. Simply mix 1 cup sour cream, 1/2 tsp cumin and lime juice to taste! The mixture will be slightly thinned and will have a wonderful tangy flavor to top off your meal!

Getting Healthy Day 1!