1 Batch Poblano Cream saucefind recipe at CindyHilliard.com (link above)
1Large spaghetti squash or medium head of caulifloweror one lb bag of frozen riced cauliflower
2 tbsp.Avocado oil
1Small onionfinely chopped
1Poblano or jalapeno pepperplus additional for sauce
1Small bell pepperred, orange, yellow, or green
½tsp.Ground black pepper
Prepare spaghetti squash or riced cauliflower
Spaghetti squash options (2 cooking methods: oven or instant pot)OvenPreheat oven to 400˚. Microwave squash for 2 minutes to make it easier to cut. Then with a large sharp knife, cut the squash lengthwise. Scoop out seeds with a spoon or melon baller. Lightly coat with olive or avocado oil. Place face down on baking sheet. Bake for about 45 minutes or until you are able to press the skin with your finger and it feels slightly soft and leaves a dent. Remove from oven. Using a fork, scoop the squash noodles into a large bowl.Instant PotMicrowave squash for 2 minutes to make it easier to cut. Then with a large, sharp knife, cut the squash in half through center (the short way). Scoop out seeds with a spoon or melon baller. Pour one cup of water into Instant Pot. Place both halves (overlapping) onto metal rack. Cook on manual for 8 minutes. Release steam. Remove from pot. Using a fork, scoop the squash noodles out of the skin and set aside.ORRiced cauliflower optionCut cauliflower into large florets. Use the shredding blade in a food processor to shred your cauliflower. Set aside. T0 make it easier, you can also use a one-pound bag of frozen riced cauliflower. Just thaw or microwave for about 3 minutes so that it isn’t frozen.
Preheat oven to 375˚. Chop the onion and peppers. Heat oil in skillet. Add onions and sauté until translucent. Add ground beef and cook until no longer pink. Add garlic and peppers and cook for an additional 2-3 more minutes. Add salt, pepper, chili powder, cumin, and hot sauce. Remove from heat.
Add eggs, one cup of the poblano cream sauce and cooked spaghetti squash or riced cauliflower, and combine. Pour mixture into a greased 13 x 9” glass baking dish and bake for about 45 minutes. Remove from oven and let cool for 5-10 minutes before cutting. Serve with remaining poblano cream sauce. Add any additional toppings and enjoy!