Beef & Bean Casserole
ACTIVE TIME: 25 min. TOTAL TIME: 1 hr. SERVES: 6
No one will miss the pasta when they dig into this hearty dish that’s cleverly topped with spaghetti squash
1 spaghetti squash,
halved, seeded
1 lb. ground beef 1 (15.5 oz.) can kidney
beans, rinsed, drained 1 cup salsa 1⁄2 cup frozen corn, thawed
1 tsp. ground cumin
1⁄2 cup shredded
Cheddar cheese Chopped fresh cilantro
1 Heat oven to 400°F. Coat rimmed baking sheet with cooking spray. Place squash, cut sides down, on baking sheet. Roast until tender, 20–25 min. Let cool. Using fork, scrape flesh from skin; reserve.
2 Coat nonstick skillet with cooking spray; heat over medium-high heat. Add beef; cook, stirring, until browned, 7–8 min. Drain; return to skillet. Add next 4 ingredients and
1⁄4 tsp. salt. Bring to a boil. Transfer to 2-qt. baking dish. Top with cheese and squash. Bake until hot, 10 min. Sprinkle with cilantro.
Per serving: Cal. 281 Pro. 22g Carb. 23g Fiber 6g Sug. 5g Chol. 54mg Sod. 621mg Total fat: 12g Sat. 5g Trans. 0g