Recently I made a delicious casserole from Plain Chicken. I made her Taco Spaghetti which is made with pasta. As I ate it, I thought I bet this would be delicious with spaghetti squash. My recipe is based on her recipe with just a couple of changes.
4 – 5 large spaghetti squash
1 1/4 pounds ground chuck
1 onion chopped
Garlic salt to taste
Pepper to taste
1 envelope of taco seasoning mix
1 can of cream of chicken soup
1 can of Rotel tomatoes with green chiles, do not drain
1 8 ounce box of Velveeta, cut into cubes
2 cups of grated cheese, I used a Mexican blend
Sour cream, optional for garnish
Chives, optional for garnish
To cook spaghetti squash, I poked holes in it and microwaved each one for 2-3 minutes. Once cool enough to handle, I was able to cut them in half easily. Once in half, I removed and discarded the seeds. Next I placed the squash cut side down in a microwave safe dish with half inch of water. I cooked two halves at a time for 8 – 10 minutes.* Once cooked tender, and cooled, I shred the inside of the squash and placed it on paper towels to absorb the liquid from the squash.
Preheat oven to 350 degrees and spray a 9 x 9 casserole dish with nonstick spray. Cook ground chuck with onions and season with garlic salt and pepper. Drain meat and onion mixture and place in a large bowl. Add cans of soup and Rotel, taco seasoning mix and the drained spaghetti squash. Mix and combine all ingredients. Place taco squash mixture into the baking dish and top with grated cheese and bake for 30 minutes. Garnish with sour cream and chives if desired. Enjoy!
*Cooking times will vary according to size of the spaghetti squash.
Recipe inspired by Plain Chicken’s Taco Spaghetti.