Spaghetti Squash Enchilada Casserole

Hey folks! I know, I know. It’s been a while. I have been really busy lately with work and life, and that has put a serious curb on my creativity. I am still cooking, creating new dishes. But I have not been able to find that little spark of spunk that keeps you all reading, because I have been using it elsewhere!

It’s been a whirlwind couple of weeks that have been filled with work, work work, training, leasing, drinks with an old friend, and drinks with new friends, lots of cycling, family time and even more work!

I decided that I need to buy a “recipe notebook.” My apartment, as you might guess based on my love of office supplies, is JAM PACKED with notebooks and pens. Seriously. Notebooks everywhere. On the counter, on the island, on the end table, on the floor next to my bed. Everywhere. The problem though, I grab whichever notebook is closest when it is time to meal plan and cook. This means that my recipes are literally ALL OVER the place. Sometimes my husband spills water on one, or I really want to post that lemon pepper chicken recipe but I can’t remember which notebook I wrote it down in.

It seems that I never use the same notebook twice. It sounds easy enough… just use the same notebook every time. But I swear there is a borrower living in my walls, moving around my notebooks when I am not looking. So I think the solution for this problem is to buy a brand new, absolutely fabulous notebook dedicated solely to my kitchen adventures. The tricky part? Picking one out. Okay, one more tricky part – remembering to use it every time.

Office supplies get cuter and cuter every day. When did it become so hard to choose a notebook? I know when, when they started putting designer patterns on the covers. Actually, that’s a lie. I have loved notebooks since long before Martha Stewart and Kate Spade had their head in the game. Am I the only person that sets out to buy one notebook and ends up with two or three instead because I just can’t decide?

So I suppose I should start talking about the actual food, huh? Last week, my friend Tiffany re-pinned a picture from Pintrest of a chicken enchilada stuffed spaghetti squash. It looked SERIOUSLY delicious. And I thought to myself, why have I never tried a spaghetti squash enchilada dish?  Now, I am not one of those people who can deliver a perfectly plated spaghetti squash boat. I wish. Am I the only person whose spaghetti squash skin gets absolutely DESTROYED in the process of scraping out the threads? Seriously, it always rips in two. Maybe I am threading too aggressively?

So, knowing that serving them in boats wouldn’t be an option, I decided to mimic Paleomg’s method for her spaghetti squash pizza casserole recipe. The result? An absolutely delicious spaghetti squash casserole that might even make my husband smile.


 

Spaghetti Squash Enchilada Casserole

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What You Need

1 spaghetti squash (1.5 – 2lbs)

1lb ground beef

2 cloves garlic, minced

1 16oz can diced tomatoes

1 sweet onion, diced

12oz diced green chiles

12oz Frontera red Enchilada sauce

1 cup shredded cheese

2 eggs

½ tbs cumin

½ tbs onion powder

½ tbs paprika

½ tbs chili powder

½ tbs garlic powder

1 tsp sea salt

 

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What to Do

First, roast your spaghetti squash. This method was shared with me by Heather of http://www.shemadeitshemight.com and it is the easiest, smoothest way, least dangerous way to cook spaghetti squash. Preheat oven to 350°. Poke a few sets of fork holes in your spaghetti squash then place, uncut, on a non-stick baking sheet. Bake for 45 minutes until there is some give when you press the skin of the squash. (Cook time will vary based on the size of the squash). Because I am going to be putting these threads back in the oven, I want my squash “al dente.”

Remove the squash from the oven and set aside to let cool. While your squash is cooling, brown ground beef and garlic over medium-high heat in a medium frying pan with a few tsp of olive oil. Once cooked, set aside.

Return to your squash and cut off the end, just below the stem. Stand the squash up and cut lengthwise down the middle. (THANK YOU, HEATHER!) Once halved, scoop out seeds and discard. Using a small fork, create your spaghetti noodles by scraping out the threads.

Place spaghetti squash threads in a large mixing bowl. Add ground beef, diced tomatoes, green chiles, onions, enchilada sauce, seasonings, and ½ cup of cheese. Mix well. Add the two eggs, whisked or unwhisked, all is well. Mix again until all ingredients are nice and incorporated!

Grease a large glass baking dish with olive oil cooking spray. Pour in your well mixed enchilada mixture. Top with the other ½ cup of cheese. Bake at 350° for 60 – 70 minutes. Remove from oven and let cool for a few minutes, then dig in! I topped mine with a tiny dollop of organic sour cream.

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I love feedback. Good and bad. Thinking about trying one of my recipes? DO IT! And let me know what you think! Comment on this here blog with your thoughts. And if you’re on social media – tag #ahealthybalanceblog 🙂

 

One thought on “Spaghetti Squash Enchilada Casserole

  1. Love the experiments with spaghetti squash! And I love Mexican food. I’m with you on the journal problem too. I actually tape paper to the wall with masking tape and write all over it when I’m in the kitchen. Otherwise I think I’m going to remember exactly what I did (and I never do), or I lose that one journal.

    Like

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