My inspiration came from one of my favorite recipe blogs: Closet Cooking who's homemade enchilada sauce is worth the trip over there to check it out. (Right after you finish reading mine of course!)
Because Tip Garden is all about quick and easy ideas for all of you busy people, my version uses short cuts to create the recipe.
I love to use my Mexican Master Chicken Mix from my freezer for this one, but I'll talk you through making a batch from scratch too.
|Mexican Master Chicken Mix: Chicken, with Black beans & Corn|
Not sure how to cook a spaghetti squash? I've got a post that shows you how! Click here
We'll make this dinner right into each half of a cooked squash, so they can be served like little "boats" right on the plate
Enchilada Stuffed Spaghetti Squash
1-2 spaghetti squash (you'll use 1/2 a squash per person)
1 1/2 cups shredded cheese
2 cups thawed Mexican Chicken Mix or use the alternate filling ingredients below:
Alternate filling ingredients: (makes a ginormous amount and you'll freeze the extra for future meals)
Pick a meat
2 cups shredded cooked chicken, pork or beef
Pick a bean:
1 (15.5 oz) can drained of your choice of the following: black beans, pinto beans, or chili beans
1 (15.5 oz) can drained corn (or stir in 1 1/2 -2 cups frozen)
1 (16 oz) jar enchilada sauce
optional: 1 can chopped green chilis, chopped olives, diced onions
Roast your spaghetti squash, either in oven or microwave. (See this post for directions)
Cut cooked spaghetti squash in half and scoop out seeds ,leaving the cooked squash in side the shell.
1) Turn oven on to 350 °
2) If using thawed premade Mexican Master Chicken mix skip to step 4
3) If mixing up your own filling now, in a large mixing bowl, mix together, shredded meat, beans, corn, enchilada sauce and any optional ingredients.
|This is from the alternate ingredients list: Shredded pork, with chilli beans and corn (and enchilada sauce)|
7) Heat in oven 15 min till filling is warm and cheese is bubbly.