I have been craving Mexican food lately but keeping it clean for the next few weeks. I found this recipe from Skinny Mom, but of course changed it in a way that my family would eat!
Instead of pasta I am using Spaghetti Squash. Yup… I love this stuff and am loving how this dish turned out.
2 small or 1 large spaghetti squash
1 pound of lean ground beef
1/3 cup corn, drained
1/2 cup black beans
1/2 of a 7-oz jar of green chilies
1 14.5oz can of no salt added diced tomatoes
6 tablespoons of tomato paste
1/4 cup water
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic pepper
1/2 teaspoon black pepper
Dash of Salt
Dash of chili flakes
Cooking spaghetti squash: Poke holes into spaghetti squash, place in microwave for 8-10 minutes. Then flip over and microwave another 8-10 minutes or until the spaghetti squash is totally soft. Cut in half, remove insides and fork out the cooked squash.
While the spaghetti squash is cooking, brown the ground beef. In a separate bowl mix together black beans, corn, green chilies and all the spices.
Once meat is browned, add in tomato paste, diced tomatoes and water. Bring to a boil and then simmer for 5-7 minutes. Add in bean mixture and spices. Let simmer 3-5 minutes.
Place spaghetti squash onto your plate and add the beef mixture on top. Add some cheese, tomatoes, avocado, greek yogurt or whatever else makes you happy!
Serving Size: 6
Total calories per serving: 168 calories