Vegetarian Enchilada Stuffed Spaghetti Squash
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
3239 kcal
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Course
Main Course
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Cuisine
South American
Vegetarian Enchilada Stuffed Spaghetti Squash
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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
- 2 spaghetti squash 2 pounds each, small
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 1 red bell pepper diced
- 2 garlic minced, cloves
- 1 teaspoon cumin ground
- 1 black beans canned, 14 ounce, drained & rinsed
- 1 cup corn kernels defrosted, frozen
- 1 ¾ cups enchilada sauce
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, ground
- ⅔ cup Monterey jack cheese grated
- 3 tablespoons cilantro minced
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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