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
- Preheat oven to 400 degrees Fahrenheit.
- Cut spaghetti squash in half and remove seeds and any loose strings. Rub each half with olive oil and sprinkle with salt and pepper.
- 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.
- Remove from oven and allow to cool slightly.
- While squash is roasting, brown ground beef over medium high heat, breaking up with a wooden spoon.
- Add onion and garlic and saute for 2-3 minutes.
- Add peppers, enchilada sauce and tomatoes. Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, for 10-15 minutes.
- 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.
- Top with cheese and return to oven for 15-20 minutes, until the cheese is melted and the sauce is hot.
- Remove from the oven, scoop servings out onto plates, sprinkle with cilantro and scallions and serve!