Cheesy Enchilada Bake

I am a beach body coach and I am always looking for new, exciting recipes that I can recommend to my clients for easy, delicious, healthy dinners. This one is a major hit and the spaghetti squash counts as a veggie so you get almost 2+ cups of veggies in this dish for just one serving.

Cheesy Enchilada Bake

Ingredients:

1 medium sized organic spaghetti squash roasted and shredded
1 lb of Pasture raised ground beef or turkey
1 red bell pepper diced
1/2 cup onion diced
3 cloves of garlic chopped
1 cup of black beans
1 cup fresh corn
1 tsp salt
black pepper
1 Tbsp Cumin
1 Tbsp Chili powder
1 cup of fresh salsa
1/2 cup chopped cilantro
1/4 block of neufchatel cheese (or cream cheese)
Cheese* (optional)

Method

Heat a sauté pan over medium high heat brown meat add salt, pepper and spices to meat and set aside.

Warm 1 tsp of avocado oil in a sauté pan and cook bell pepper, onions and garlic. When onions and bell peppers soften add ground beef back into pan mix in salsa and neufchâtel cheese until combined.

Add black beans and corn until warmed through.  Sprinkle in cilantro. Place spaghetti squash in the bottom of a baking dish layer meat mixture on top. Sprinkle with 4 oz of cheddar cheese

Bake at 400f for 20 minutes until cheese is melted.

Optional toppings: Avocado, greek yogurt (healthier)  or sour cream & green onions

*For 21 day fix add 4 blue containers worth of cheese to the top of bake (optional)
Containers: Serves 4
2 greens 1 yellow 1/2 red 1/4 purple (1 blue optional)