Low Carb Taco Casserole

1 medium size spaghetti squash
2 lbs. of ground beef
8 oz. of salsa (whichever kind you like, but watch carb count)
2 cups of sour cream
1 1/2 cups of cheddar cheese
2 packets of taco seasoning

Preheat oven to 400 degrees

Cut your spaghetti squash in half, scrapping out all of in the seeds.  Line a cookie sheet with foil and place each piece face down.  Bake for 35-40 minutes.  When finished set oven to 350 degrees

While that is baking, brown 2 lbs. of ground beef.  Season with two packets of taco seasoning, according to directions on packet (again watch carb count on these too).  Stir in salsa.

Once, squash has come out of the oven and cooled, scrape the insides out into a casserole dish.  Squash should have consistency of spaghetti noodles.  Spread squash out so it covers the bottom of the dish.  Spread the meat mixture over the layer of "noodles".  Spoon sour cream onto the mixture and stir into the meat (try to leave the squash on the bottom).  Once well mixed, spread the cheese onto the top of the dish.

Bake dish at 350 degrees for 30-40 minutes.  Delicious taco-y goodness!