I found a recipe for "Enchilada Rice" and thought I would try it with spaghetti squash instead of the rice...It came out DELICIOUS!!!
INGREDIENTS:
DIRECTIONS:
Preheat oven to 375, cut spaghetti squash in half, lengthwise, and scoop out soft middle. Place halved squash, open side down, on a cookie sheet and roast for 45 minutes. In the meantime, brown turkey with onions & red bell pepper. In a mixing bowl, stir together plain greek yogurt, enchilada sauce, 1/2 cup shredded cheese, black olives and black beans. When spaghetti squash is done in the oven, let cool for about 10~15 minutes. Cut the halves in half and then take a fork and gently scoop out cooked squash, it should come out easily and stringy. When turkey is completely browned, drain the fat and add chili powder and cumin and stir and heat one minute. Stir in enchilada sauce mixture and cooked spaghetti squash and stir and cook until warmed through. Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions (optional) and serve.
INGREDIENTS:
- 1 1/2 spaghetti squash
- 1 pound ground turkey
- 1 medium onion, chopped
- 1 red bell peppers, chopped
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 cup plain greek yogurt
- 2 cups red or green enchilada sauce (about 1 1/2 cans, or 1 big can, I used red sauce)
- 1 cup shredded cheddar cheese, divided
- 2 small cans sliced black olives
- 1 cup canned black beans, rinsed
- 1/2 cup sliced green onions (optional, for topping after cooking)
DIRECTIONS:
Preheat oven to 375, cut spaghetti squash in half, lengthwise, and scoop out soft middle. Place halved squash, open side down, on a cookie sheet and roast for 45 minutes. In the meantime, brown turkey with onions & red bell pepper. In a mixing bowl, stir together plain greek yogurt, enchilada sauce, 1/2 cup shredded cheese, black olives and black beans. When spaghetti squash is done in the oven, let cool for about 10~15 minutes. Cut the halves in half and then take a fork and gently scoop out cooked squash, it should come out easily and stringy. When turkey is completely browned, drain the fat and add chili powder and cumin and stir and heat one minute. Stir in enchilada sauce mixture and cooked spaghetti squash and stir and cook until warmed through. Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions (optional) and serve.
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