Let me say up front, this final Mexican Food celebration post, is not an authentic Mexicali recipe. I just like the sound of the city name and appropriated it to name my creation ‘Mexicali’. I plead ‘Guilty as charged’. 🙂 I created this dish while on Weight Watchers many years ago in my 30’s. I discovered this amazing vegetable that year and have enjoyed using it in many different applications. It’s fun to fork out the treads when cooked and it is fun to eat! Good for you, too. This recipe has remained in my menu rotations ever since it’s creation in 1980. Spaghetti squash is is a bit “carb pricey”, so plan your day’s meals carefully to be sure this one will fit without pushing you over your carb limit for the day.
This is pretty baked right in the squash shell as a “bowl”, but if that tears up after cooking the squash in the first step, just butter a glass baking dish instead and bake the filling like a regular casserole. This recipe is OK for Atkins Induction, Keto diets and Primal. It is not suitable for Paleo followers with the cheese in it.
INGREDIENTS:
1 c. spaghetti squash threads (half of 1 lb. squash’s yield)
3 oz. chopped onion
3 oz. chopped bell pepper (any color)
1 lg. plum tomato, chopped
1 clove minced garlic
2 T. chopped cilantro (optional)
½ tsp. chili powder
¼ tsp. ground cumin
4 oz. Cheddar cheese, grated
8 oz. ground beef
dash pepper
DIRECTIONS:
Cooking the squash:
Using large kitchen knife cut squash in half lengthwise. Wrap one half in plastic wrap and refrigerate for some other use. Place the other half, cut side down, in a microwave proof baking dish. Add ½ c. water to the pan. Microwave on HI for 12-14 minutes or conventional 350º oven for about 30 minutes. Outer skin will begin to give when touched when the squash is done. Take out of microwave and pour off water. Turn squash over and using a spoon, scoop out the seeds and discard. With the tines of a fork, strip out the squash “threads” into a bowl. Try not to tear the squash shell, as you are going to use this shell as a baking “dish”. If it tears up, discard and use a greased glass dish instead.
Making the filling:
Brown ground beef in non-stick pan over medium heat. It will probably produce enough grease on its own to continue, add a little if not. Add onion and bell pepper and sauté until they begin to get soft. Add garlic, tomato and all seasonings. Continue to cook until vegetables are tender. Pour over squash threads in the bowl, add ¾ of the cheese and stir to mix all ingredients well. Spoon mixture into the two halves of the squash shell. Top with the bit of reserved cheese. Place back into pan you originally used to bake the squash. Bake about 3-4 minutes in a microwave on HI; or bake 15-20 minutes in 350º conventional oven.
NUTRITIONAL INFO: Serves 2, each serving contains:
573 cals, 38g fat, 15.35g carbs, 2.85g fiber, 12.5g NET CARBS, 43g protein, 900 mg. sodium
Buttoni's Low-Carb Recipes 