Enjoy all the bold flavors of enchiladas in a low-carb twist! This Enchilada Stuffed Spaghetti Squash is packed with ground turkey, black beans, enchilada sauce, and a blend of cheeses for a delicious and satisfying meal.
INGREDIENTS
- 1 spaghetti squash, halved and seeds removed
- 2 teaspoons olive oil, divided
- Salt and pepper, to taste
- 1 pound ground turkey
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 cup red enchilada sauce
- 1 cup black beans
- ¼ cup shredded cheddar cheese
- ¼ cup shredded Monterey Jack cheese
- Fresh cilantro and salsa, for serving
INSTRUCTIONS
- Roast the Spaghetti Squash: Preheat oven to 400°F (200°C). Brush the cut sides of the squash with 1 teaspoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30 minutes, or until tender. Use a fork to scrape the strands loose, but leave them inside the shells.
- Prepare the Filling: In a large skillet, heat the remaining 1 teaspoon of olive oil over medium-high heat. Add the ground turkey and diced onion. Cook, breaking up the turkey, until the onion is soft and the turkey is fully cooked. Stir in the garlic and cook for another 30 seconds until fragrant. Mix in the enchilada sauce and black beans.
- Assemble & Bake: Spoon the turkey mixture evenly into the spaghetti squash shells. Sprinkle with cheddar and Monterey Jack cheese. Return to the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
- Serve & Enjoy: Garnish with fresh cilantro and salsa, if desired. Serve warm and enjoy!
Tip: You may have extra filling—try using it in another squash or as a delicious topping for salads!
