Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Enchilada Stuffed Spaghetti Squash


Description

Enchilada Stuffed Spaghetti Squash with black beans, corn, bell pepper and cilantro –keep it vegan or add cheese!


Ingredients

  • 2 small spaghetti squash, cut in half
  • ½ onion diced ( about 1 Cup diced)
  • 12 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

Instructions

  1. Pre-heat oven to 425 F
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish with cilantro, avocado or sour cream, and  hot sauce.

Notes

You can also sub a vegan cheese or vegan soy crumbles ( browned).


Nutrition

  • Calories: 375

Keywords: stuffed spaghetti squash, mexican spaghetti squash, twice baked spaghetti squash, baked spaghetti squash,