This recipe for Enchilada Stuffed Spaghetti Squash is packed full of healthy veggies without compromising on flavor! It’s grain-free and vegan adaptable, perfect for mixed households where some eat meat and some are vegan or vegetarian.
Spaghetti squash is cut crosswise, to create a round “bowl” then roasted in the oven. It is filled with a mixture of fresh corn, black beans, peppers, optional cheese and enchilada sauce. Feel free to add ground meat or chicken to some – or leave them vegetarian.
So hearty, flavorful and satisfying without being overly heavy.
If beans are not your thing, feel free to substitute lean ground meat, baked chicken or even quinoa.
These can be prepared vegan, without cheese, like my version in the background below– or, if you prefer, “cheese-it-up” as my husband likes to say, by adding shredded cheese into the mix.
Or try adding vegan cheese! My favorite!
There once was a time when, like Brian, I too could consume 10,000 calories a day and magically it would evaporate! Not anymore. Not for a long long time. If you are a woman over forty, you will understand this strange phenomenon. Almost overnight, the metabolism just decides to slow way waaayyyyy down, and begins taking it easy. Like it’s on vacation. 😉
But my hunger hasn’t slowed down one bit. So lately, I find myself reading labels, gravitating towards things that are more naturally filling and full of fiber. I lighten up my meals a bit by pairing down on cheese for example, while keeping Brian’s richer and heartier (he who burns calories, while blinking).
This is one of those recipes that is highly adaptable…making us both very very happy. Feel free to add baked chicken breast or browned ground meat or healthier turkey chorizo for meat-eaters in your household.
For a pretty presentation, try slicing spaghetti squash crosswise, creating two upright bowls.
Enchilada Stuffed Spaghetti Squash with black beans, corn, bell pepper and cilantro –keep it vegan or add cheese!
- 2 small spaghetti squash, cut in half
- ½ onion diced ( about 1 Cup diced)
- 1–2 Tablespoons olive oil
- 3 cloves garlic- chopped
- 1 Cup fresh corn (one ear, or frozen )
- 1 red bell pepper – diced
- 1 1/2 Cups cooked black beans ( 1 can rinsed and drained) or sub browned ground meat, turkey chorizo, or leftover or baked chicken breast )
- 1 Tble chili powder
- 1 Tble cumin
- 1 Tble coriander
- 1 Tble fresh chopped jalapeño, more or less to taste
- 1 tsp kosher salt
- ½ cup enchilada sauce or sub tomato sauce
- ¼ Cup chopped cilantro, plus more for garnish
- 1/4 Cup shredded cheddar or Mexican cheese -per serving
- Other optional toppings: chopped avocado, hot sauce, sour cream
- Pre-heat oven to 425 F
- Cut spaghetti squash in half, and scrape out seeds. If cutting in half horizontally, create a stable base by slicing of a little of the ends, so they stand upright, creating a “bowl”( or fee free to cut vertically).
- Place on a parchment lined or greased baking sheet, cut-side, faced down, and place in the hot oven for 40 minutes until fork tender.
- While they are roasting, make the filling. Saute onion in a skillet with 1 -2 T olive oil, on medium high heat, stirring, for two minutes. Add garlic, turn heat to medium and sauté for 3-4 minutes until garlic becomes fragrant and golden.
- Turn heat to medium low add jalapeno, corn and peppers, and stir occasionally for 5 minutes. Add beans, spices, salt and enchilada sauce and bring to a simmer. Turn heat off and stir in cilantro. Mixture will seem salty, but remember you will be mixing this with under-seasoned spaghetti squash, so the salt will disappear.
- When spaghetti squash is tender, ( pierce with a knife through the skin) carefully, using a fork, fluff and stir the inside of the squash, scraping it away from the sides. You will have enough filling for four halves.
- Incorporate a little filling at a time, mixing it together with the spaghetti squash. If adding cheese ( or cooked meat) mix a little into the squash and veggie mixture and use the remaining for the top. (At this point you could refrigerate, and bake at a later time) Or, return the stuffed squash into the hot oven and bake for 10-20 more minutes, until heated through and/ or cheese is melted.
- Garnish with cilantro, avocado or sour cream, and hot sauce.
You can also sub a vegan cheese or vegan soy crumbles ( browned).
- Calories: 375
Keywords: stuffed spaghetti squash, mexican spaghetti squash, twice baked spaghetti squash, baked spaghetti squash,