Vegetarian Enchilada Stuffed Spaghetti Squash

Name: Vegetarian Enchilada Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 2 small spaghetti squash; 2 teaspoons olive oil; 1 yellow onion; 1 red bell pepper; 2 garlic cloves; 1 teaspoon ground cumin; 1 14 ounce can of black beans, drained & rinsed; 1 cup frozen corn kernels; 1 ¾ cups enchilada sauce; ½ teaspoon salt; ½ teaspoon ground pepper; ⅔ cup grated Monterey Jack cheese; 3 tablespoons minced cilantro

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 Servings
Calories
3239 kcal
Course
Main Course
Cuisine
South American

Vegetarian Enchilada Stuffed Spaghetti Squash

Lauren Clark

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There's no question about it...this Vegetarian Enchilada Stuffed Spaghetti Squash recipe must be made right away! 324 calories and 5 Weight Watchers Freestyle SP

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Ingredients

Servings

2 small spaghetti squash 2 pounds each
2 teaspoons olive oil
1 yellow onion chopped
1 red bell pepper diced
2 garlic cloves minced
1 teaspoon ground cumin
1 14 ounce can of black beans, drained & rinsed
1 cup frozen corn kernels defrosted
1 ¾ cups enchilada sauce
½ teaspoon salt or to taste
½ teaspoon ground pepper or to taste
⅔ cup grated Monterey Jack cheese
3 tablespoons minced cilantro

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Instructions

Using a large, sharp knife, pierce a spaghetti squash in several places.Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers.
Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
Preheat the broiler.
Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes. Add the garlic and cumin, and cook for 30 seconds.
Stir in the spaghetti squash strands, black beans, corn and enchilada sauce, and cook until heated through, about 2 minutes. Season with salt and pepper.
Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Monterey Jack cheese.
Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, about 2 minutes.
Sprinkle with cilantro and serve.

Notes

Nutrition Information

Show Details

Serving 1Stuffed Half Calories 323.9kcal (16%) Carbohydrates 52.8g (18%) Protein 14.4g (29%) Fat 9.8g (15%) Saturated Fat 2.9g (15%) Cholesterol 11.4mg (4%) Sodium 894.3mg (37%) Fiber 13.3g (53%) Sugar 13.4g (27%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 3239 kcal

% Daily Value*

Serving	1Stuffed Half
Calories	323.9kcal	16%
Carbohydrates	52.8g	18%
Protein	14.4g	29%
Fat	9.8g	15%
Saturated Fat	2.9g	15%
Cholesterol	11.4mg	4%
Sodium	894.3mg	37%
Fiber	13.3g	53%
Sugar	13.4g	27%