This vegetarian enchilada spaghetti squash is simple to throw together but looks like you spend all day cooking! Vegetarian, gluten free
- 1 medium spaghetti squash (~40 oz)
- 2 tablespoons olive oil
- 1/2 red onion, chopped (~3/4 c. chopped)
- 1 green bell pepper, chopped
- 1 cup chopped mushrooms
- 1 teaspoon cumin
- Dash of cayenne
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) jar enchilada sauce
- 2 tablespoons hot sauce (skip if your enchilada sauce is spicy)
- 1 cup shredded cheese (I used cheddar and pepper jack)
- To serve: sliced black olives, chopped cilantro, sour cream, hot sauce
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cut spaghetti squash in half lengthwise and scoop out seeds. Rub cut side with olive oil and place cut side down on baking sheet. Bake for 40-45 minutes or until fork tender.
- Meanwhile, add oil to a large, deep skillet over medium-high heat. Sauce the onion, green pepper, and mushrooms until tender, about 5 minutes.
- Stir in the cumin, cayenne, and garlic. Cook another 1 minute.
- Stir in the black beans, enchilada sauce, hot sauce. Cook another 1-2 minutes to heat everything up.
- Scrape insides out of the cooked spaghetti squash using a fork and add to the skillet with the bean mixture. Stir well to mix everything together. Turn off the heat and divide filling between the 2 squash shells.
- Top with cheese and put under the broiler on low until cheese is melted.
- Serve with desired toppings: sliced black olives, chopped cilantro, sour cream, and hot sauce.
Hint: to make cutting the spaghetti squash in half easier, check out this easy tutorial from Teaspoon of Spice!
- Serving Size: 1/4 recipe
- Calories: 425 kcals
- Sugar: 11.5 g
- Sodium: 559 mg
- Fat: 20.5 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 13 g
- Protein: 19 g
- Cholesterol: 29.5