If you’re like me, ease is the name of the game when it comes to prepping meals. I used to spend hours on end prepping on Sunday’s. It was nice when we had ‘all the things’ ready to go for the week BUT I missed out on family time, relaxing time and/or get togethers. I decided that my sanity and stress wasn’t worth the hours in the kitchen getting things ready for the week.
That said, I’m still into prepping foods but have a totally different outlook on how I plan (or wing it). I kind of double batch things so I can eat the night of and put some off to the side for another meal. I also put another pan on the stove while I’m cooking up breakfast and get a protein going for my dinner – or roast vegetables in the oven since I’m already standing in the kitchen getting breakfast done. These extra little tweaks are time savers for the evening and/or week ahead and since I’m already in there making a meal, I don’t feel like I’m missing out on something or giving up precious time with my family.
Casserole type foods are also huge life savers as you can dish them out a couple of times per week and take some to work! This ‘Spaghetti Squash Taco Bake’ was prepped in 2 sessions, then came together in minutes when I wanted to actually eat the meal. I prepped the spaghetti squash one morning while making breakfast (slice in half, seed it, put the 2 halves/flesh side down on a large microwaveable plate with a little water on bottom of plate ….then microwave on high for 10 minutes) and let it cool throughout the day. That evening when I made dinner, I put another pan on the stove & made the meat sauce. Super easy — then stored both the squash and meat sauce in the fridge til the next day.
It all came together in a few minutes the next day as I tossed all ingredients into a baking dish and cooked it up in the oven …..and done! Now, it might seem a bit too much, to do it in the steps that I just mentioned but it worked for me. I don’t mind prepping another food item when I’m already in the kitchen but please – do you! It is a super simple recipe to get together at one time! I’ve done it so I know. I’m just sharing a couple tips for a prep ahead, just in case you like being ahead of the game.
This dish is filled with spice and satiation! It got all the thumbs up over here so I hope you feel the same. Taco casseroles/bakes are always huge hits with potlucks too so save this recipe on Pinterest so you have it on hand! Well ….go on now …..go make this recipe and spice up your life!
- 1 medium-large spaghetti squash, cooked
- 1 lb ground beef (I used bison)
- 1 - 14.5oz can diced tomatoes, drained
- 8oz can tomato sauce
- 1/4 cup diced onions
- 3 tbsp taco seasoning**(I use Primal Palate)
- 2-3 tbsp nutritional yeast (optional - lends a cheesy-like flavor/add 2 tbsp's, taste & add more if desired)
- 3 whisked eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- Garnish with fresh cilantro, green onions, guacamole/avocado and sour cream (sour cream is primal, not paleo)
- Cut squash in half and seed. Choose method to cook squash*(see notes)
- Preheat oven to 350 degrees (or turn down to 350 if used oven to bake squash)
- In a large pan, brown meat ...then drain.
- Add in tomatoes, sauce, seasoning & nutritional yeast (if using) and mix in with meat.
- Shred the cooked spaghetti squash and incorporate with meat sauce.
- Add in the whisked eggs and combine.
- Pour the spaghetti sauce mixture into a 9x13 baking dish. Toss a bit and smooth to make a uniformed look throughout dish (basically making sure the eggs are evenly distributed).
- Bake at 350 degrees for 25 minutes - check middle of casserole for even baking and lightly distribute any uncooked eggs throughout casserole - bake another 10 minutes.
- *Roast: preheat oven to 425 degrees - wipe the flesh of squash with olive oil, place squash flesh side down on baking sheet and roast for 45 minutes.
- Microwave: place squash skin side down, on plate with a few tablespoons of water - microwave on high for 10 minutes.
- Each method will require you to check the tenderness of the strands of squash when done, by using a fork and scraping them. Depending on size of squash the times may vary by a few minutes. I like my strands soft but with a little bite and not mushy but we all have our own preferences so adjust accordingly.
- **2 tbsp for less heat
I made it and it was sooooo good! My hubby made an amazing guacamole and we “dollopped” it in top. I will definitely make this again. Thanks for a great recipe.
You’re the best Patty!! Thanks for all the love!!!!