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,