Spanish Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups Spaghetti squash, cooked3 tbsp coconut oil (or olive)1 medium chopped onion1 large stalk of celery chopped1 tbsp minced garlic2 tsp garlic salt2 tsp ground black pepper1 package taco seasoning1 can petite diced tomatoes(with juice)1 can rotel mild (with juice)2 cans black beans (drained2 tbsp lemon juice1 tbsp Cumin3/4 cup of waterServe with sour cream (optional)
Spread cooked Spaghetti Squash over a 9x 11 inch pan and layer black beans on top of them sprinkling garlic salt and black pepper and cumin. Set aside
Saute and brown onion and chopped celery and garlic in a sauce pan with coconut oil (or olive) and then add tomatoes, and tomatoes with chiles with the juice, lemon juice and water and bring to a simmer for 10 minutes. Add in taco seasoning and turn off heat. Let sit for 2 minutes. Pre-heat oven to 400 degrees. Pour tomato mixture onto squash and beans and sprinkle cheese and bake for 30 minutes or until cheese is bubbly.
Serving Size: Makes 8 average serving
Saute and brown onion and chopped celery and garlic in a sauce pan with coconut oil (or olive) and then add tomatoes, and tomatoes with chiles with the juice, lemon juice and water and bring to a simmer for 10 minutes. Add in taco seasoning and turn off heat. Let sit for 2 minutes. Pre-heat oven to 400 degrees. Pour tomato mixture onto squash and beans and sprinkle cheese and bake for 30 minutes or until cheese is bubbly.
Serving Size: Makes 8 average serving
Nutritional Info Amount Per Serving
- Calories: 196.7
- Total Fat: 10.3 g
- Cholesterol: 14.8 mg
- Sodium: 1,169.7 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 4.8 g
- Protein: 7.7 g
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