Wednesday, February 10, 2016

Karen’s Adventures in Cooking: Spaghetti Squash Enchilada Bowls

I love spaghetti squash but most recipes treat it as regular spaghetti and add some type of tomato sauce and veggies, which I got sick of.

So when I saw this Spaghetti Squash Enchilada Bowls recipe on – I knew I had to give it a try.

0201161602It was Delicious! And so adaptable! I already have several variations that I want to try.

First you cut and scoop out a spaghetti squash: (you can roast the seeds if you want – although I didn’t think there were enough to make it worth while in this case)

Brush cut sides with olive oil then set the halves in a baking pan and roast at 400F for 30-45 minutes depending on the size of your squash.

0201161608After you you shred the squash with a fork – you’ll get spaghetti like strands and you can proceed to the fun part – filling the halves up!

Skinnytaste only used sauce and cheese but I wanted something hardier, so I added black beans, sauteed red peppers and spinach.Add the sauce, top with cheese and pop in the oven for another 15 minutes until the cheese melts.

The recipe called for a red/tomato based enchilada sauce (she includes a recipe for her homemade version) but I gave Fontina brand tomatillo enchilada sauce a try. I’ve always liked their taco sauces. It was really tasty, mildly spicy with a hint of lime. Good choice!

The finished product!

Empty spaghetti squash shells – I’d say this was a success!

*Notes: The only thing I would do differently is that I would remove the shredded squash and mix it with the filling in a bowl – then refill the squash halves and top with sauce and cheese. I think it would have distributed the flavors better instead of getting a mouthful of sauce – then filling, then squash… Otherwise this is a keeper and the filling combinations are endless. I kept it vegetarian but you could add meat. I was thinking pizza spaghetti squash next.