Vegetarian Enchilada Stuffed Spaghetti Squash
This delicious recipe combines the flavors of spaghetti squash, black beans, corn, and enchilada sauce to create a satisfying and flavorful meal. The spaghetti squash strands are mixed with a vibrant medley of vegetables and spices, stuffed back into the squash shells, topped with melted cheese, and finished with a sprinkle of fresh cilantro. It's a colorful and nutritious dish that's sure to be a hit with your family or guests.
— Constant Cookbook
Ingredients
- 2 small (2 lb. each) spaghetti squash
- 2 tsp olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 (14 oz.) can black beans (drained & rinsed)
- 1 c frozen corn kernels, defrosted
- 1 3/4 c enchilada sauce
- ½ tsp salt, or to taste
- ½ tsp ground pepper, or to taste
- 2/3 c grated Monterey Jack cheese
- 3 tbsp minced cilantro
Instructions
- Using a large, sharp knife, pierce a spaghetti squash in several places.Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers.
- Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
- Preheat the broiler.
- Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes. Add the garlic and cumin, and cook for 30 seconds.
- Stir in the spaghetti squash strands, black beans, corn and enchilada sauce, and cook until heated through, about 2 minutes. Season with salt and pepper.
- Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Monterey Jack cheese.
- Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, about 2 minutes.
- Sprinkle with cilantro and serve.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Serving Size: 1 Stuffed Half
- Calories: 323.9 kcal
- Carbohydrate Content: 52.8 g
- Protein Content: 14.4 g
- Fat Content: 9.8 g
- Saturated Fat Content: 2.9 g
- Cholesterol Content: 11.4 mg
- Sodium Content: 894.3 mg
- Fiber Content: 13.3 g
- Sugar Content: 13.4 g
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