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ingredients
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96/4 ground sirloin from Walmart
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spices
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my garden tomatoes
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spaghetti squash ready to roast
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spaghetti squash done roasting
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scrape out spaghetti squash
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mix everything in bowl
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ready to bake
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after baking
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serve from casserole dish
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A healthier way for your family to enjoy the taste of burritos, without the carbs and starch of tortillas or rice. This will fill them up and tastes yummy! You can partially make it ahead and then heat it in the oven later when it's time for dinner.
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.
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.
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