Friday, August 29, 2014

spaghetti squash enchilada bake

This isn't the GREATEST picture I've ever taken, but seriously, I could not waste any time getting this gooey mess of cheesy-enchilada-spaghetti-squash-amazingness in my mouth.
 Yeah. It's that good.
  • 1 spaghetti squash
  • 1/2 cup your favorite enchilada sauce
  • 1/2 cup black beans
  • 1/2 can diced Hatch green chiles
  • 1/2 cup shredded cheddar cheese
  • 2 green onions sliced
  • a dash of salt & pepper

1.  Slice the squash in half, scrape out the seeds & place the squash cut-side down on a baking sheet,  into an oven heated to 400° F
2. Bake the squash for 40 minutes, or until it's soft enough that you can easily insert a fork into the rind
3. When there's about 5 minutes left on the timer, heat the enchilada sauce, black beans and green chiles in a small sauce pan
4. When the squash is ready, remove from the oven & use a fork to scrape away the cooked squash, which will fall away into noodle-like strands
5. Place the cooked spaghetti strands from 1/2 of the squash into a casserole dish, mix in the enchilada sauce mixture, top with cheese, and pop the dish back into the oven for 5 minutes, until the cheese is melted.

Top with sliced green onions, a dash of salt & pepper & try not to inhale the whole thing at once…. but if you do, that's totally okay. I'm right there with you :)

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