BURRITO SPAGHETTI (SQUASH) BAKE
2 small-medium spaghetti squash, halved, seeds removed
1-2 tsp. extra-virgin olive oil or olive oil non-stick cooking spray
Kosher salt, chili powder and cumin to taste
MEAT SAUCE
1 TB extra-virgin olive oil………………. 1/2 cup white or yellow onion, chopped
2 tsp. garlic, minced…………………...…1 lb. extra-lean ground beef (I use 96/4 ground sirloin)
2 tsp. chili powder (I usually use a mixture of regular w/serrano & chipotle chili powders)
1 tsp. ground cumin..................................1 tsp. smoked paprika
1-2 tsp. Kosher salt...................................1 tsp. black pepper
1/2 to 1 tsp. cayenne pepper……………...……1 (15-oz.) can black beans (drained)
1 can (about 15 oz) diced tomatoes, drained (I use Mexican seasoned or chili ready) ~or~ about 1 cup fresh tomatoes, cut up....... .............OPTIONAL: 1/2 to 1 fresh jalapeno pepper, minced
1 cup corn, canned and drained or frozen
1 cup shredded Monterey jack plus 3/4 cup shredded cheddar (or 1-3/4 cup any Mexican or Fiesta blend cheese)
2 TB fresh chopped cilantro (garnish)
sliced avocado (optional garnish)
***
Preheat oven to 400°. Rub cut sides of spaghetti squash with oil (or spray with the olive oil cooking spray) and sprinkle with salt, chili powder & cumin. Put cut side down on large, rimmed baking sheet (I put a sheet of foil on the pan for easier clean up). Roast until tender, 30 to 35 minutes. Let cool slightly.
Meanwhile, spray a large casserole dish (at least 2-1/2 qt. to 3 qt.) with olive oil non-stick cooking spray. ** CAUTION! Use an oven mitt to handle the spaghetti squash! ** Use fork to pull squash strands away from the skin and put them into the prepared dish; set aside. (Although I'm usually trying to find a way to cut down on dishes to wash, it's really easier to put the squash and meat sauce into a large bowl to toss it together and then put it into the casserole dish.)
Meanwhile, make meat sauce: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 3-4 minutes. (If you're using a jalapeno pepper, toss that in now too.) Stir in garlic and cook about 1 minute more.
Add ground beef, breaking up the meat with a wooden spoon, and cook until it's mostly brown (don't worry if there's pink because it will cook later in the oven), about 5-6 minutes. Also add the tomatoes, seasonings and spices now.
After the beef is mostly browned, add the corn and 1 cup of the cheese. Toss this with the spaghetti squash in the casserole dish and top with the remaining 3/4 cup of cheese. (NOTE: At this point, you can refrigerate it and reheat it later for dinner. Take it out about 15-20 minutes before putting it into the oven.) Cover and stick it into the oven at 375 for about 15-25 minutes, or until the cheese is melted and everything is hot. (TIP: If your cover will be touching the cheese, spray the underside with the non-stick cooking spray so that the cheese doesn't stick to it.) Garnish with cilantro and serve. My husband likes any excuse for avocado, so I also put some sliced avocado on top too.
Serves 4-6. This is good with a crisp green salad.