Name: Mexican Squash Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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

Mexican Squash Lasagna

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings people

Ingredients

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

Instructions

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.

Notes

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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Mexican Squash Lasagna