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Mexican Squash Lasagna
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Servings
4
people
Ingredients
1x
2x
3x
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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