Enchilada Spaghetti Squash Bake
I posted the Enchilada sauce recipe yesterday, here is what I use it for. A few people have requested this recipe to be posted so who am I to say no? Lol This is great comfort food when you feel like eating a big bowl of pasta but you can’t because of allergies or if you are trying to avoid gluten. It is also for when you want to eat it again and again because it is that good! 🙂
I made it a few times and it always ends up different. I have made it with chopped tomatoes, without chicken, with extra cheese, with mushrooms, etc.
Ok ok… I am done now… you can start cooking!!!!
Ingredients
- 1 Spaghetti Squash
- Olive oil
- Salt
- Pepper
- 1 Chicken Breast
- 1/2 Onion
- 1/2 Bell Pepper (Any colour)
- 1 tbsp. Taco spice
- 1/2 cup Cheddar Cheese
- 1/3 cup Black Beans (Rinsed and drained)
- 1/2 cup Enchilada Sauce (click for my recipe)
Instructions
- Preheat oven to 400°F. Cut the spaghetti squash lenghtwise. Use a very good knife as this part is not easy. And please watch your fingers!! Once your squash is cut in half, use a spoon to scoop out the seeds. Drizzle olive oil on the inside of the squash. Season with salt and pepper to taste. Turn the squash flesh side down on a baking sheet and bake for at least 40min or until the squash is somewhat soft to the touch.
- In the mean time, cut your chicken breast in small pieces. Dice your onion and bell pepper. In a pan on medium heat, pour a little bit of oil and sautee your chicken until no longer pink and cooked through. Transfer to a medium bowl.
- In the same pan, pour a little more oil, why not?! Lol Add the onion and bell pepper and sautee for about 1 minute. Season with taco seasoning and add a little bit of water, about 1/4 cup. Cook on medium heat until the onion and bell pepper are soft, about 7 minutes. Add to the bowl.
- Now on to the assembly of this beauty. In that same bowl, add the black beans, Enchilada sauce and 1/2 of the cheese. Stir to combine.
- When your spaghetti squash is out of the oven and has cooled down enough you can handle it, take a fork and scrape the flesh to create little spaghetti like strands (leave it all in the skin). When both side of the squash are done, separate the mixture on top of each half. Stir a little with your fork to combine. Sprinkle the rest of the cheese on top and bake at 400° for 5 minutes.
- You can eat it directly in the squash or serve into individual bowls.