Spanish Lasagna
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spanish Lasagna calories by ingredient
Introduction
Low carb, gluten free, vegetation and tastes unhealthy!! Low carb, gluten free, vegetation and tastes unhealthy!!Number of Servings: 8
Ingredients
-
4 cups Spaghetti squash, cooked
3 tbsp coconut oil (or olive)
1 medium chopped onion
1 large stalk of celery chopped
1 tbsp minced garlic
2 tsp garlic salt
2 tsp ground black pepper
1 package taco seasoning
1 can petite diced tomatoes(with juice)
1 can rotel mild (with juice)
2 cans black beans (drained
2 tbsp lemon juice
1 tbsp Cumin
3/4 cup of water
Serve with sour cream (optional)
Tips
Goes great with sour cream and chips!
Directions
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