Beef Enchilada Stuffed Spaghetti Squash

I love spaghetti squash – not because of how it tastes on its own, but because of how it absorbs so many other flavors so well.  It’s a great vehicle for the sauces you would put on pasta, but I like it even better roasted, then stuffed with tasty ingredients and basked again until the flavors have blended.  I’ve made a few versions of stuffed spaghetti squash, but in looking for a Mexican themed idea, I ran across this recipe for Spaghetti Squash Enchilada Bowls.  It was a great start, but I wanted something a little heartier for dinner, so I made some additions.

Ingredients (Makes 4-6 servings)

  • 2 spaghetti squash
  • 2 tsp olive oil
  • salt and pepper to taste
  • 1 lb 90% lean ground beef
  • 1 white or yellow onion, diced
  • 2 tsp minced garlic
  • 2 bell peppers (I use 1 green and 1 red), chopped
  • 1-15 oz can of red enchilada sauce
  • 1-14.5 oz can of diced tomatoes (undrained)
  • 4-6 oz of shredded Mexican blend cheese
  • Chopped cilantro and green onions for garnish

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut spaghetti squash in half and remove seeds and any loose strings.  Rub each half with olive oil and sprinkle with salt and pepper.
  3. Roast cut side down on baking dishes/cookie pans lines with parchment paper for 45-55 minutes (or until tender/flesh pierces easy with a fork).  Smaller squash are usually done at 45, but last time one of mine was larger and took the full 55 minutes.
  4. Remove from oven and allow to cool slightly.
  5. While squash is roasting, brown ground beef over medium high heat, breaking up with a wooden spoon.
  6. Add onion and garlic and saute for 2-3 minutes.
  7. Add peppers, enchilada sauce and tomatoes.  Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, for 10-15 minutes.
  8. When squash has cooled enough to work with, use a fork to loosen/scrape the strands so that they resemble spaghetti noodles.  Spoon the beef mixture into each squash half until almost full.
  9. Top with cheese and return to oven for 15-20 minutes, until the cheese is melted and the sauce is hot.
  10. Remove from the oven, scoop servings out onto plates, sprinkle with cilantro and scallions and serve!
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One Response to Beef Enchilada Stuffed Spaghetti Squash

  1. Pingback: Meal Plan, January 1 through 8, 2017 | Plan Prep Pour

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