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Tex-Mex Spaghetti Squash Bake

 1 large or two small spaghetti squash
 Oil
 Salt and pepper
 1 lb ground meat-beef, poultry or pork all are great. Or 1.5-2 cups cooked beans for veggie version.
 1/2 white onion, chopped
 1/2 tsp each: chipotle or red pepper flakes (less for toned down-spiciness), onion powder, oregano
 1 tsp salt
 1 cup diced tomatoes (skin and seeds are fine)
 1 green pepper, diced
 1-2 tbsp candied jalapeño (optional)
 1 pint jar salsa
 4-6 eggs (depending on size)
 6 oz cheese (like smoked, Jack or Colby cheddar), grated
1

Turn your oven to 400. Slice off the top and bottom (stem and blossom ends) of your squash, and then slice the rest into rings (4-5 per squash). Paint both sides with oil, lightly sprinkle with salt and pepper, and then bake for 25-30 minutes until the squash shreds easily with a fork. Pull squash "noodles" away from the rind and set aside.

2

Brown your meat in a large skillet, breaking apart with a wooden spoon. Once mostly cooked, add the spices and salt.

3

Stir the chopped tomatoes, green pepper, jalapeño and diced onion into the ground meat and spices. Stir and warm through for a few minutes, then remove from heat.

4

Lightly grease a 9x13 casserole/baking dish. Add in the spaghetti squash noodles and everything from skillet. Mix well.

5

In a bowl, whisk together the eggs, salsa and about 2/3rds of your cheese. Pour over top of the casserole.

6

Sprinkle the remaining cheese on the top, and cover with tinfoil. Bake for 1 hour, remove tinfoil and bake for 15 more minutes. Allow to cool slightly, and serve warm.

7