Happy Thursday! I had all the intentions of getting this recipe posted yesterday, but life happened. Life has been “happening” a lot lately and it has been difficult to catch up and do all the things I want to do. That’s also part of my problem. I want to do all the do’s that I end up not doing any of them because it gets overwhelming or life gets in the way. Can you relate? I need to take my own advice and prioritize everything I want to do and come up with a plan of how to start chipping away at it. All just add that to my list to do too, ha!
Casseroles are the best. They aren’t the quickest meals to make, but they are pretty simple to throw together and it’s always guaranteed there will be leftovers. Casseroles are great to make for a weekly meal prep to have lunch to bring to work, have a quick dinner option after a busy day when you don’t have time to cook, and can even be made for breakfast! Here are some other amazing casseroles I have on the blog:
- Chicken Pot Pie Casserole
- Pumpkin and Banana Flaxseed Oatmeal Casserole (great for breakfast!)
- Paleo Green Bean Casserole (great for a side dish)
- Spaghetti Squash Hamburger Helper Casserole
- Buffalo Chicken Casserole from Juli Bauer’s Paleo Cookbook
- 1lb ground hamburger
- 1 spaghetti squash, cut in half lengthwise with seeds removed
- 1 tbsp coconut oil, ghee or butter
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- ½ yellow onion, finely chopped
- 1 cup grape tomatoes, halved
- 2 handfuls fresh spinach
- 1 packet taco seasoning
- juice of 1 lime
- 1 cup chunky salsa
- 1 egg, whisked
- optional toppings: avocado and cilantro
- Preheat oven to 350 degrees and place the prepared spaghetti squash on a parchment lined baking sheet. Place in oven for 30 minutes.
- While the spaghetti squash is cooking, place a large skillet on the stove over medium high heat and add the coconut oil. Once the coconut oil is melted, add the peppers and onion and saute until the onions become translucent. Add the ground hamburger to the skillet and brown. Mix in the tomatoes and spinach.
- Once the spinach is wilted, add the taco seasoning packet (do NOT add the water) and lime juice. Mix well. Reduce heat to low and let simmer for about 15 minutes.
- Remove the spaghetti squash from the oven and raise the oven temperature to 375 degrees.
- Grease a 9x13 baking dish and shred the spaghetti squash into it. Add the ground beef mixture, salsa and egg and mix well. Spread into an even layer.
- Place in oven and cook for 35 minutes.