Spaghetti Squash Enchilada Boats Food
SPAGHETTI SQUASH BOATS
Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it-you'll love it! -Vickey Lorenger, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4-6 side-dish servings or 2 main-dish servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
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- Cut the the spaghetti squash in half vertically using a very sharp knife. (You can microwave the squash whole for 2 minutes to help it soften so it’s easier to cut.) Use a spoon to remove the seeds and pulp from each half.
- Place the squash halves, cut side down, in a microwave-safe dish with about a half-inch of water in the bottom of the dish. A casserole size dish or Pyrex dish is a good choice, just make sure it can fit in your microwave. (See notes below for instructions on how to roast the spaghetti squash in the oven if you'd rather do it that way.)
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- Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening the "spaghetti strands" from the shells.
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- Heat oven to 400 degrees F. Using a sharp knife, carefully cut spaghetti squash in half, vertically, and then use a spoon to scoop out the insides. Rub each half with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper. Place squash, cut side up, on a large baking sheet and roast until fork tender, 40-50 mins. You can also do cut side down but I prefer cut side up.
- Once spaghetti squash is done roasting, let cool for a few minutes and then use a fork to scrape out all the spaghetti “noodles”. Dice them up in bite size pieces.
- Heat a large skillet over medium heat and add 1/2 teaspoon olive oil, onion and green pepper. Cook until tender, 5 minutes. Next, add in the beans, corn, spaghetti squash, spices and salt and pepper. Stir together and then add the enchilada sauce. Mix once more and then scoop mixture equally back into spaghetti squash skins. There’s a chance you might have a little left over, depending on how big your spaghetti squash is.
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