Salsa Fiesta Squash!

Tonight I created my own recipe. EEEeek! I'm usually the customizer, not the creator. I was originally going to cook Tomato Basil Spaghetti Squash Bake but then I realized I didn't have any tomatoes or basil! I started looking through my fridge to see what ingredients I had and this is what I came up with! Enjoy!

Salsa Fiesta Squash:
1 spaghetti squash
1 lb ground beef
1 cup salsa (I used my home-made salsa from my Sis-in-Law! Yum!)
4 handfuls Spinach
1/2 red onion
1 red bell pepper
1 tablespoon minced garlic
1/2 cup Cilantro dip
1 Tsp cumin (I kinda just sprinkled, I'm bad at measuring seasonings)
2 Tablespoon Extra Virgin Olive Oil
Salt and Pepper
Fresh Cilantro
Lime Juice
Optional: Cheese
Optional: Jalapeño 

Directions:
- Bake Spaghetti Squash on 375 for about 50 minutes. Cut it half, scoop out insides, drizzle your Olive Oil on both halves, salt and pepper, place inside down and bake. 
- Brown ground beef in skillet. While cooking the beef, cut the onion and bell pepper. When the beef is almost done, drain fat and replace meat back onto skillet. Add the onion, pepper, and minced garlic. Sautee for a few more minutes.
- Once your squash is done and cooled, fork out and place in 9 x 11 glass dish.
- Mix squash, beef mixture, salsa, cilantro dip, and spinach in glass dish. Season with Salt & pepper, and cumin. Top with cheese.
- Bake on 375 for about 20 minutes. Top with fresh cilantro and lime juice. 

My "Cilantro Dip" was from the farmer's market and its absolutely DELISH! 

Serving Size: 1/8 of the casserole dish. Approximately 200 calories. Packed with protein and healthy veggies! Hope you enjoy!