Mary Higginbotham, from the UK Cooperative Extension Office, joined us for What's Cookin'? this morning and brought along a delicious Kentucky-inspired recipe for Tex Mex Spaghetti Squash Casserole.  It's like a healthy version of a taco salad.  Check out the recipe!

Photo by Mary Higginbotham


1 small spaghetti squash (about 2 pounds)

1 pound lean ground beef

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 teaspoon minced garlic

2 teaspoons dried cumin

1/4 teaspoon ground cayenne pepper

1/2 teaspoon salt

1 cup chopped fresh tomatoes

1 (4 to 5 ounce) can chopped mild green chilies

1 1/2 cups low fat cheddar cheese

1 tablespoon chopped cilantro



Preheat oven to 350 degrees F.  Prepare the squash by carefully cutting it in half lengthwise with a sharp knife and scooping out the seeds.  Place on a lightly greased baking sheet, cut side down and bake for 30-35 minutes or until a sharp knife can be easily inserted into the rind. Remove the squash from the oven and cool.  Use a fork to scrape out the stringy flesh from the shell and place in a colander. Press out as much liquid as possible. Place squash in a medium bowl and keep warm.

In a skillet, cook the ground beef over medium heat until browned.  Add the onion, red bell pepper and salt.  Drain well and set aside.

In a small bowl combine the chopped tomatoes and green chilies.

Spray a 9-by-13 inch baking pan with non-stick coating.  Layer half of the spaghetti squash in the bottom of the pan.  Spread half of the meat mixture on top of the squash. Layer half of the tomatoes and green chilies on top of the meat and top with half of the cheese.  Repeat the layers.

Bake at 350 degrees F until the casserole is hot all the way through and the cheese is bubbly (about 15-20 minutes). Sprinkle with cilantro and serve!

 What's Cookin'? is proudly sponsored by Murphy Appliance Company on New Hartford Road in Owensboro!