I know, I've already posted the recipe to my favorite Crock Pot Enchilada Stack...and I'm still in love with every (dairy free) cheesy bite. Sometimes, though, I crave a more veggie-packed version. That's where my Enchilada-Stuffed Spaghetti Squash - that's not only gluten free, but also dairy free, paleo and optionally vegan - comes in.
Ready to get your party started? Pull out a few simple ingredients:
1 spaghetti squash (I like to buy small to medium sized squashes for 2-4 servings)
Handful of leafy greens (I use spinach)
Enchilada sauce of choice - canned or homemade (here is my favorite recipe)
Liberal sprinkle of black beans (increase for vegan version)
Pre-cooked ground turkey or beef, grilled chicken, etc. (optional)
Vegan cheese sauce (my fave recipe here) and/or Daiya mozzarella shreds (you can obviously sub in your favorite dairy cheese as well!)
Spices of choice (I usually go with paprika, oregano and thyme)
Fresh avocado, mixed greens and salsa to serve on the side.
One of the best parts about this recipe is that you can get an enchilada taste with more nutrition and less active time in the kitchen. To begin, preheat your oven to 425 degrees Fahrenheit. Then, liberally stick your spaghetti squash with a fork (creating holes for steam to escape) before microwaving the squash for around four minutes. The microwaving time will vary depending on the size of the squash and power of your microwave, but you want to cook it until you can easily slice it lengthwise with a knife.
|My version of an avocado heart!|
For an extra easy weeknight dinner, roast the squash ahead of time (along with your meat, if using). Once it's cooked, you can add your toppings now or refrigerate the squash and add toppings later. Either way, to create your "enchiladas," add a layer of enchilada sauce, spices and torn greens. Then add as much black beans, meat, cheese sauce and/or shreds as you want and your squash can handle! For the final touch, put your loaded spaghetti squash back in the oven long enough for the spinach to wilt and cheese to melt.
|With salsa on top...|
I love serving my veggie "enchiladas" with some avocado, salsa and tortilla chips I make by warming up Food for Life's Brown Rice Tortillas on the stovetop until crispy. Feel free to serve it with all of your favorite enchilada sides, though, like extra beans, Mexican rice or guacamole! As usual, don't be afraid to experiment with this recipe either. Some ideas? Adding mushrooms for a tasty meat substitute, replacing the enchilada sauce with pesto or a tangy radish greens sauce, or even sprinkling on sunflower or pumpkin seeds for an extra crunch. The only limits are your taste buds and the size of your spaghetti squash!
|When your socks match your meal...|
*Also found at RunningwithSpoons, VegetarianMama, Saucy Saturday, Allergy Free Thursdays and What'sCookinWednesdays!*
What's your favorite gluten-free alternative to an old fave? Have you ever eaten or cooked with spaghetti squash? Tell me what you think below!