This recipe for Enchilada Stuffed Spaghetti Squash Bowls is packed full of flavor and loaded with anti-inflammatory vegetables. It’s obviously grain-free and vegetarian adaptable, perfect for meat eaters and plant-based diets alike.
I cut my squash lengthwise, as to allow for more surface area for roasting. My typical mixture is comprised of fresh corn, black beans, peppers, cheese and enchilada sauce. Other healthy ideas are to add lean ground meat or chicken.
Keep it vegetarian or vegan with vegan cheese, quinoa, jalapeños or tomatoes…Veggies can be hearty, flavorful, and satisfying without leaving you with that “too full” feeling.
Spaghetti squash is a delicious gluten-free option to pasta or tortillas. Hopefully, you won’t miss either. I’m sure you won’t miss the bloating or allergic reacting to the gluten 😉
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Why I love this dish
Spaghetti squash is packed with vitamin C, vitamin B6, betacarotene and fiber. It is great for immunity and energy.
Black beans are actually a legume. Just like peanuts, peas, and lentils. Their high protein and fiber content make them a great food for muscle recovery and bone health.
Red Bell Peppers
Red peppers are an excellent source of vitamins A and C. Each half cup of raw red pepper provides you with 47% of your daily recommended intake of Vitamin A and 159% of your vitamin C, making these a powerful antioxidant super food.
Garlic, a plant of the onion family, contains compounds with potent medicinal properties. Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients such as calcium, copper, potassium, phosphorus, iron, and vitamin B1.
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Enchilada Stuffed Spaghetti Squash
- 2 small Spaghetti Squash cup in half
- ½ Onion diced
- 2 tbsp Olive Oil
- 3 cloves Garlic chopped
- 1 cup Corn
- 1 can Black Beans rinsed and drained. Or 1 ½ cups cooked black beans
- 1 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1 tbsp Jalapenos
- 1 tsp Salt
- ½ tsp enchilada sauce
- ¼ cup Cilantro extra for garnish
- 1 cup Mexican Cheese
- Other optional toppings: chopped avocado, hot sauce, and/or sour cream
- Pre-heat oven to 425 F, cut spaghetti squash in half, and scrape out the seeds.
- Turn the heat to medium-low and add jalapeño, 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 add in the cilantro.
- 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 bowls.
- Mix together the spaghetti squash and veggie mixture. If adding cheese (or cooked meat) mix a little into the squash and veggie mixture and use the remaining for the top.
- Sprinkle the tops with cheese and return the squash mixtures into the oven for and additional 10-20 minutes.
- Garnish with cilantro and any toppings you desire. Enjoy!