Easy Spaghetti Squash Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease baking dish and set aside.

Step 2

Cook the squash: Roast or microwave the spaghetti squash until tender, then scrape the flesh with a fork to form noodle-like strands. Measure out 3 cups.

Step 3

Brown the beef: Cook the ground beef in a skillet over medium heat until browned, then drain the excess grease.

Step 4

Add seasoning and tomatoes: Stir in the taco seasoning and the undrained diced tomatoes. Let it simmer for a couple of minutes.

Step 5

Make the creamy sauce: Lower the heat. Stir in the unsweetened almond milk, cream cheese, and 1 cup of shredded cheddar cheese. Stir until the cream cheese melts and the sauce thickens.

Step 6

Combine: Add the prepared spaghetti squash strands into the meat and cheese mixture. Mix well so the squash is fully coated.

Step 7

Spread Refried beans over bottom of baking dish.

Step 8

Bake at 375°F (190°C) for 20 to 25 minutes until hot and bubbly.

Step 9

Top with your favorite taco toppings and tortilla chips on the side.