Spaghetti Squash Casserole

This recipe was just enough for the two of us. You may want to double it if you're cooking for 3 or 4 or more.

INGREDIENTS:

• 1 medium spaghetti squash
• 1 tbsp butter, salt, and pepper for seasoning
• 1 tomato
• Kosher salt, basil, parsley, garlic powder
• Shredded cheese (I used a Mexican blend)

COOKING THE SQUASH:

• Carefully cut squash in half (hot-dog style). Remove seeds.
• Bake in an oven-safe dish for about 45 minutes.
• Allow the squash to cool for about five minutes. Then start scraping out the "noodles" with a fork. You should be able to get about 4 cups of squash.
• Mix up the noodles with 1 tbsp of butter, salt, and pepper.

BEGIN LAYERING THE CASSEROLE DISH:

• 1/2 of the squash
• Half of the tomato slices
• Handful of cheese
• Spices

Continue layering with the remaining squash, tomato slices, cheese, and spices.

Bake for about 20 minutes at 350 degrees.

Taco Bake

INGREDIENTS:

• 1 lb ground beef
• Taco Seasoning packet
• 1/4-1/2 cup salsa con queso (mild)
• 3 Tortillas (I used the small ones for just the two of us... use the large ones for more people)
• Mexican blend of cheese

DIRECTIONS:

• Brown beef on a skillet. Stir in taco seasoning, per directions on packet.
• Mix in salsa con queso

Next, get ready to layer the tortillas onto a circular oven-safe dish, sprayed with non-stick cooking spray. Here are the layers...

1. Tortilla

2. 1/3 of beef mixture

3. Handful of cheese

4. Tortilla

5. Beef mixture

6. Cheese

7. Tortilla

8. Beef

9. Cheese

Bake at 350 for approximately 15 minutes. Serve with chopped up tomatoes.