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Enchilada Stuffed Spaghetti Squash

Felesha Bell
Tex-Mex enchilada flavors stuffed in a delicious and healthy roasted spaghetti squash boat makes for a fun weeknight dinner!!
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Easy
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 medium spaghetti squash about 3 lbs each
  • 2 tsp. olive oil
  • kosher salt and pepper
  • 1 T. olive oil
  • 1 lb. ground turkey
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 taco seasoning packet or make your own here
  • 1 can 19 oz red enchilada sauce
  • 1 can 4 oz diced chiles
  • 1 can 4 oz diced jalapenos (optional)
  • 1/2 cup frozen corn thawed
  • 1/2 cup black beans rinsed and drained
  • 2 cups Fiesta blend sharp cheddar, pepperjack cheese, shredded, divided
  • Green Onions garnish
  • Cilantro garnish

Instructions
 

  • Preheat the oven to 400°F.
  • Cut spaghetti squash in half and scoop out the seeds. Brush olive oil on the cut sides of each half and sprinkle liberally with salt and pepper. Place the squash halves face down on a parchment lined sheet pan.
  • Roast in oven for about 50 minutes or until tender when pierced with a fork.
  • Using a fork, separate the strands of squash from the skin, leaving a little border around the top. Pour 3 T. of enchilada sauce into each boat and toss well.
  • In a medium saucepan, sauté onion, garlic and ground turkey with 1 tablespoon of olive oil.
  • Once browned, add taco seasoning and 1 and 1/2 c. enchilada sauce and let simmer until thickened, about 5 minutes.
  • Add diced chiles, jalapeños, corn and black beans. Heat through.
  • Spoon 1 cup of filling into roasted squash halves. Top with 1/2 cup of cheese mixture.
  • Broil for 3-4 minutes until the cheese is golden and bubbling. Garnish with green onions and cilantro. Say Grace and enjoy!!
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