it happened again!
spaghetti squash addiction is still in full force ya’ll!
i seriously cannot get enough of this fall-favorite.
it’s ridiculous how easy it is to sub for SO many no-so-waist-line-friendly items, so you can then enjoy mounds and mounds of it, guilt-free!
like let’s talk about the spaghetti squash PIZZA recipe i shared?!
or how about just keeping it classic with Spaghetti Squash!
but with all this fiber lately from it (i eat an entire squash in one sitting), my poor stomach has been bloated and gassy. tmi?!
that doesn’t scare me, bring on the fiber overload!
especially when it comes to the recipe i’m about to throw down for you.
i love mexican food.
seriously, i could eat it every day.
i studied abroad during college in Mexico and gained 10+ lbs while doing so, thanks to the hearty and filling food down there!
while i’d love to eat enchiladas and other not-bikini-friendly meals every day, it probably isn’t such a good idea.
so that means innovation and creativity at it’s finest!
which leads me to another note…
who doesn’t love tossing a bunch of stuff into a big ‘ol baking dish and tossing it in the oven, ready to be devoured!
“set it and forget it!”
well that’s the crockpot saying, but hey, it works for casseroles too!
just don’t set it and forget it then let your food burn in the oven. that would not be fun.
so without further adue… i bring you a new family-friendly, keep-that-waist-slim-and-trim, fall and winter weather approved recipe!
Spaghetti Squash Mexican Casserole
1 large spaghetti squash (already cooked and drained)
1 bell pepper
1 can of black beans
1 cup spaghetti sauce (pizza sauce would work too!)
1 cup salsa
1/2 cup shredded cheese
any spicey spices you want!
Preheat oven to 375 degrees F
Step 1: in a large baking dish (i use this lasagna casserole dish & love it) pour 1/2 of your spaghetti sauce along the bottom of the pan, making sure it fully covers it evenly.
then begin to layer half of your spaghetti squash over top of the spaghetti sauce, evenly dispersing it.
add that 1 can of black beans (make sure to rinse and drain them ahead of time) followed by your diced up peppers..
then your salsa
and lastly cover in CHEESE!
then step back and look at that beauty in all her glory!
pop your casserole into the oven for about 25-30 minutes, or until cheese begins to bubble.
remove then serve!
you can even top it with some greek yogurt (a good sour cream replacement) and extra cheese if you wanted!
**make sure to pin the photos, as the link to this recipe is embedded already in the photo for you!!!**