Spaghetti Squash Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Olive Oil 16 cup Spaghetti Squash 3.25 medium (2-1/2" dia) Onions, raw 3 clove Garlic 1 tbsp Chili powder 1 tsp Garlic powder .5 tsp Oregano, ground .5 tsp Paprika 1.5 tsp Cumin seed 1 dash Salt 1.75 cup Tomatoes, red, ripe, canned, wedges in tomato juice 2.25 cup Sauce - Enchilada Sauce-Old El Paso (by JEFFGARTIN) 12 oz Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, braised 3.5 serving 1 Med. Green Bell Pepper 1.75 cup Yellow Sweet Corn, Canned 1.75 cup Beans, black 1.5 cup, shredded Cheddar Cheese
Cook Squash for 45 min.
Saute Onions in Olive Oil. Combine rest of ingredients (except cheese) after 5 minutes.
Scoop sauce mixture evenly into squash halves.
Sprinkle with cheese.
Bake for another 3 minutes to melt cheese.
Enjoy! Goes well with guacamole too!
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user IMABUSHMAN88.
Saute Onions in Olive Oil. Combine rest of ingredients (except cheese) after 5 minutes.
Scoop sauce mixture evenly into squash halves.
Sprinkle with cheese.
Bake for another 3 minutes to melt cheese.
Enjoy! Goes well with guacamole too!
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user IMABUSHMAN88.
Nutritional Info Amount Per Serving
- Calories: 433.2
- Total Fat: 15.8 g
- Cholesterol: 52.6 mg
- Sodium: 729.5 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 10.5 g
- Protein: 25.3 g
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