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Mexican Style Spaghetti Squash

The other day I was in the grocery store waiting for my meat at the deli and this lady came up to me and asked what that yellow thing that was in my buggy (Yes, I'm from the South and we call it a buggy). At first I had no idea what she was talking about and then realized she was pointing at the spaghetti squash! I preceded to tell her about spaghetti squash and she said she had never tried such thing. I couldn’t believe it and encouraged her to try it sometime. I love introducing new vegetables to interested people!


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I was buying the squash that I used to make this Mexican style spaghetti squash. I’m so excited to share it with you because I wasn’t real sure how it was going to turn out. It ended up being my favorite way to eat spaghetti squash. This squash is used in so many ways; as a side, as a healthy version of “pasta” and in casseroles. I guess you could call this a mix between healthy “pasta” and a casserole.


I started out by scooping out all of the seeds. Just like deseeding a pumpkin! I find that a spoon works great.
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Bake your squash face down on a cookie sheet with 1 inch of water at 375 for 40 minutes or until you can poke the outer skin with a fork easily.



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When you have have 15 minutes left on the squash, start browning your ground beef. Add 1 tablespoon of taco seasoning to your meat.



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Add 1 can of drain black beans and 1 cup of corn.



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Sauté until heated through.



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Once your squash is nice and tender. Scrap the noodles out by using a fork and starting at one end and scraping to the other.



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Mix the squash in with your filling and add 1/4 cup of cheddar cheese.



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Spoon filling back into the squash and bake at 350 until cheese is melted.



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Mexican Style Spaghetti Squash



Ingredients:
1 spaghetti squash
1/2 pound of lean ground beef
1 T taco seasoning
1 can black beans, drained well
1 cup corn
1/4 cup of cheddar cheese plus a sprinkle more for the top


Directions:
Preheat oven to 375. Cut in half and deseed squash. Place squash face down on a cookie sheet with 1 in of water in pan. Bake squash for 40 minutes or until skin is easy to poke with fork.
When you have have 15 minutes left on the squash start browning your ground beef. Add 1 tablespoon of taco seasoning to your meat. Once meat is browned add beans and corn.
Once your squash is nice and tender. Scrap the noodles out by using a fork and starting at one end and scraping to the other.

Mix squash and filling together plus add 1/4 cup of cheese. Spoon back into squash and sprinkle with cheese. Bake at 350 until cheese is melted.
 
Enjoy!

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