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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 288.3
  • Total Fat: 6.2 g
  • Cholesterol: 3.5 mg
  • Sodium: 1,003.9 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 10.8 g
  • Protein: 13.2 g

View full nutritional breakdown of Spaghetti Squash Enchiladas calories by ingredient
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Spaghetti Squash Enchiladas

Submitted by: LORISHOMEADD

Introduction

I use lowest sodium brands in this recipe. It is not reflected in the nutritional info which calculated over 1000mg per serving.
I use lowest sodium brands in this recipe. It is not reflected in the nutritional info which calculated over 1000mg per serving.

Number of Servings: 10

Ingredients

    Corn Tortillas, 20 tortilla, medium (approx 6" dia)
    Las Palmes green chile sauce, 1 28oz can
    Green Chili Peppers, mild diced canned, 1 cup
    Bush's, Black Beans, canned rinsed 2 16oz cans
    Pepper, cayenne, 1 tsp or less
    Cumin, ground, 1-2 tsp
    Spaghetti Squash, medium size (3-4 cup yield)
    Ricotta Cheese, part skim milk, 4 oz (optional)
    Vegan or dairy shreaded cheese (optional)

Tips

Vegans can substitute vegan cheese or vegan sour cream in filling.


Directions

Heat oven to 325 degrees.
Cut Squash in half and bake with cut side down on baking sheet until soft. Let cool.
Rinse black beans and add to large bowl. Add green peppers and ricotta cheese. Shread squash and add to bowl. Add cayenne and cumin as disired. Salt and pepper to taste.
Heat sauce, dip each tortilla quickly in hot sauce, fill, and place in baking dish. Pour remaining sauce over enchilada. Top with cheese if desired. Bake in 325 oven until well heated.

Serving Size: 10 servings, 2 enchiladas per serving






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