spaghetti squash enchillada
- Number of Servings: 5
Ingredients
16 oz 90/10 Ground Beef Sirloin 4 cup Spaghetti Squash 1 cup GREAT VALUE finely shredded sharp cheddar cheese 4 tbsp Sour Cream 1.5 cup, pieces or slices Mushrooms, fresh 4.5 oz chopped green chillies (by KSUSHASMOM) 2 cup Old El Paso Green Chilie Enchilada Sauce (by SWIM_MOM)
Roast one large or 2 small spaghetti squash. wait for them to cool enough to handle then use fork to separate strands.
Brown ground beef and when almost brown add in mushrooms and green chilis, cook until mushrooms are to cooked thorugh and chilis are warm.
Add in enchilada sauce and cook on medium low to medium until warmed through and slightly thickened.
I plate the squash first then top with the enchilada mixture then top with approx 1/4 cup of sharp shredded cheddar cheese and 1 TBS of sour cream.
Serving Size: makes 5 approximately 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MEREDITHDINIS.
Brown ground beef and when almost brown add in mushrooms and green chilis, cook until mushrooms are to cooked thorugh and chilis are warm.
Add in enchilada sauce and cook on medium low to medium until warmed through and slightly thickened.
I plate the squash first then top with the enchilada mixture then top with approx 1/4 cup of sharp shredded cheddar cheese and 1 TBS of sour cream.
Serving Size: makes 5 approximately 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MEREDITHDINIS.
Nutritional Info Amount Per Serving
- Calories: 337.8
- Total Fat: 19.1 g
- Cholesterol: 75.4 mg
- Sodium: 673.3 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.0 g
- Protein: 24.4 g
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