To make this Mexi-Sketti Squash Casserole more like a dip, like for gatherings, increase the salsa to 16 oz.
Servings : 6
Ingredients
Spaghetti Squash
- 1 spaghetti squash
Casserole
- 8 oz cream cheese room temperature
- 8 oz sour cream
- 2 cups cheddar cheese grated, divided
- 8 oz salsa no sugar listed in ingredients
- 1/4 cup cilantro chopped
- 1/4 cup green onion thinly sliced
- 1 batch baked tortilla chips *see notes
Instructions
Spaghetti Squash
- Cut squash in half. Remove seeds and pulp. Place cut sides down in a glass baking dish. Microwave 12-20 min or until squash is soft.
Casserole
- Preheat oven to 350.
- Scrape cooked squash with a fork to remove all the strands. Add to a medium bowl.
- Combine squash, cream cheese, sour cream, salsa, and 1 1/2 cups cheese in bowl. Stir well to combine.
- Add squash mixture to baking dish. Bake at 350 for 25 minutes or until set. Top with cheese, cilantro, and green onions.
- Serve with tortilla chips on the side or crushed on the top.
Notes
Make sure you add the Tortilla Chip Recipe to your plan as well so it makes it on the shopping list.
Tortilla Chip Recipe: CLICK HERE
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