This recipe for Enchilada Stuffed Spaghetti Squash is packed full of healthy ingredients without compromising on flavor! It’s grain-free and vegan adaptable!
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, cilantro, onion, garlic, jalapeño, red bell pepper and a savory enchilada sauce. 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, sans 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.
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 a little more rich and hearty (he who burns calories, while blinking).
For pretty presentation, try slicing spaghetti squash crosswise, creating two upright bowls.
Turn over and bake in the oven on parchment paper or a greased sheet pan for 40 minutes.
Then place it back in the oven until nice and toasty and melty, about 10-20 more minutes.
Other toppings include diced avocado, cilantro, hot sauce and sour cream.
Enchilada Stuffed Spaghetti Squash
Enchilada Stuffed Spaghetti Squash with black beans, corn, bell pepper and cilantro –keep it vegan or add cheese!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 4 1x
- Category: Main
- Method: baked
- Cuisine: Mexican
- 2 small spaghetti squash, cut in half
- ½ onion diced ( about 1 Cup diced)
- 1–2 Tble olive oil
- 3 cloves garlic- chopped
- 1 Cup fresh corn (one ear)
- 1 red bell pepper – diced
- 1 Cup cooked black beans ( 1 can rinsed and drained) or sub 1cup browned ground meat, turkey chorizo, 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
- 8 oz can tomato sauce ( or ½ cup enchilada sauce)
- ¼ Cup chopped cilantro, plus more for garnish
- 1/4 Cup shredded cheddar or Mexican cheese -per serving (optional, oregano cheese)
- 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 tomato 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 black bean 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 and serve. You could also top with sour cream, hot sauce, or chopped avocado.
- Calories: 317
Keywords: stuffed spaghetti squash, mexican spaghetti squash, twice baked spaghetti squash, baked spaghetti squash,