Beef Enchilada Spaghetti Squash

This was such a good one! I absolutely loved it! 

First I took 2 spaghetti squash and cut them in half, scooped out the seeds, poured in a little bit of EVOO and sprinkled with salt and pepper. Then I put them cut side down on 2 baking sheets wraped in foil. Into the oven at 400° for 45 minutes till cooked through.

When the squash are about 20 minutes from being done I started cooking the beef mixture. I sautéed half a large onion in a little bit of olive oil. Then added 1 lb of lean ground beef.

Cooked that till no longer red and added 2 cloves of garlic minced.

In my freezer I had a bag with some leftover canned corn, black beans, and chopped green chilies. I'd say about half a cup of both corn and black beans and a tablespoon of green chilies. You can add whatever you like to this mixture. 

Then I poured in a bag of Roasted Garlic and Chili Taco sauce. You can use anything here really, a can of enchilada sauce, tomatoes, taco seasoning and broth. Any way you like your tacos and burritos.

I took out the squash.

Scraped up the strings with a fork.

Topped with 1/4 of the beef mixture into each half.

Topped with shredded Colby jack and Sharp Cheddar. Use any cheese you like! Then broil in the oven till cheese is brown and bubbly.

Then I topped with some sour cream, salsa, avocado, and cilantro! Sooooo good!!