Delicious Enchilada Spaghetti Squash Casserole Recipe

This Enchilada Spaghetti Squash Casserole is a healthy and flavorful twist on traditional enchiladas. It combines the unique texture of spaghetti squash with the bold flavors of enchilada sauce and melted cheese. This dish is perfect for a cozy night in or a family dinner.

Ingredients

• 1 medium spaghetti squash
• 1 can of black beans, drained and rinsed
• 1 can of diced tomatoes
• 1 can of enchilada sauce
• 1 cup of shredded cheddar cheese
• 1/2 cup of chopped cilantro
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place face down on the baking sheet. Roast for 30-40 minutes until tender.
3. Using a fork, scrape the flesh of the spaghetti squash into a large mixing bowl. Add the black beans, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Mix until well combined.
4. Transfer the mixture to a casserole dish and top with shredded cheddar cheese.
5. Bake in the oven for 20-25 minutes until the cheese is bubbly and golden brown.
6. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped cilantro.
7. Enjoy your Enchilada Spaghetti Squash Casserole!

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