Craving a mouthwatering Mexican dish that's both healthy and incredibly delicious? Look no further than these Spaghetti Squash Enchilada Bowls - a game-changing recipe that transforms ordinary squash into a culinary masterpiece! Imagine diving into a bowl of tender, noodle-like squash smothered in rich enchilada sauce, topped with hearty black beans, sweet corn, and melted cheese. This recipe is not just a meal; it's a flavor explosion that will make you forget all about traditional high-carb enchiladas.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 1 can enchilada sauce
- 1 cup black beans, drained
- 1 cup corn
- 1 cup shredded cheese
- 1/2 onion, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Drizzle the inside of the squash halves with olive oil and season with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Sauté the diced onions until translucent, about 3-4 minutes.
- Add black beans and corn to the skillet, stirring to combine and heat through. Season with salt and pepper.
- Once the squash is cooked, remove from the oven and let cool slightly. Use a fork to scrape the flesh, creating spaghetti-like strands.
- Pour enchilada sauce over the squash strands, mixing gently to coat evenly.
- Top the sauced squash with the bean and corn mixture, then sprinkle shredded cheese over the top.
- Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let cool for 2-3 minutes before serving. Garnish with additional toppings like cilantro or sour cream if desired.
Tips
- Choose a ripe spaghetti squash: Look for one with a firm, even color and no soft spots.
- For easier cutting, microwave the squash for 2-3 minutes to soften it slightly before slicing.
- Don't rush the roasting process - letting the squash caramelize slightly adds depth of flavor.
- Use a fork to create long, spaghetti-like strands for the best texture.
- Experiment with toppings: Try adding jalapeños, fresh cilantro, or a dollop of Greek yogurt for extra zing.
- For a protein boost, add shredded chicken or ground turkey to the bean mixture.
- Ensure your cheese is evenly distributed for that perfect melty coverage.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 12g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
