Mexican Squash Lasagna

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people


  • 1 pound extra lean ground beef
  • 1 large bell pepper chopped
  • 1 large onion chopped
  • 1 cup cooked corn
  • 1 cup chopped fresh cilantro
  • 2 medium jalapeños chopped
  • 1 teaspoon cumin
  • sea salt and freshly ground black pepper to taste
  • 1 16-oz. jar salsa
  • 1 large spaghetti squash baked and shredded
  • 1 cup shredded mozzarella cheese


  • Preheat oven to 400 degrees.
  • In a large skillet over MEDIUM heat, brown ground beef. Set aside.
  • In a large bowl mix the next 8 ingredients (bell pepper through salsa) and set aside.
  • In a coated 9x13 baking pan, layer ground beef, mixture from bowl and shredded squash. Alternate until it is all used.
  • Top with cheese and cover with foil. Bake for 30 minutes. Serve hot from oven.


SERVING SUGGESTION: A big tossed green salad (lettuce - not iceberg, salad veggies, and low carb salad dressing).
GLUTEN FREE: Make sure salsa is gluten-free.
NUTRITION: 439 Calories; 27g Fat (55.5% calories from fat); 30g Protein; 19g Carbohydrate; 3g Dietary Fiber; 104mg Cholesterol; 488mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 2 Vegetable; 3 Fat.
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