Print
Spaghetti Squash Enchilada Casserole

Spaghetti Squash Enchilada Casserole

Non-Nightshade eaters can use roasted beets instead of tomatoes. You can also omit the cheese. This dish is ONLY Whole 30 Compliant without the cheese! This can be prepared ahead and baked when desired.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 - 6 servings

Ingredients

  • 1 large roasted spaghetti squash cooled enough to handle at least.
  • 1 lb. of ground beef
  • 1 medium onion chopped
  • 1 clove of garlic minced
  • Pinch of Salt and Pepper
  • 2 medium tomatoes chopped
  • 1 cup of broth or stock I used chicken
  • 1/3 cup of water
  • 1 tablespoons of taco meat seasoning Add more if desired
  • 1 cup or more Fresh Spinach
  • ½ cup of cheese of choice omit If you are doing the Whole 30, or don’t eat cheese.

Instructions

  1. Roast your squash and let it cool enough to handle.
  2. Brown ground beef with onion and garlic, add salt and pepper to taste. If you have a lot of grease after frying, drain, holding back about two teaspoons. Re-add the two teaspoons of beef fat.
  3. Add tomatoes, 1 cup of broth or stock of choice, 1/3 cup of water and up to 2 tablespoons of taco meat seasoning. (Depends on your taste, spicy or not so spicy.)
  4. Simmer on stove until the tomatoes are broken down. Add the fresh spinach, and let wilt.
  5. Remove from heat.
  6. Mist olive oil or other choice of oil into the bottom of a 9 inch pie plate.
  7. Layer some of the meat mixture to the bottom.
  8. Add a little cheese if using.
  9. Add Spaghetti Squash.
  10. Finish it out by layering meat mixture, cheese if using, and ending with spaghetti squash.
  11. Bake in a preheated oven at 375 degrees for 25 to 30 minutes . It will be hot and bubbly.
  12. Serve as is, or add a salad and fruit with it.