Spaghetti Squash Enchiladas in a Shell

I used a couple of the spaghetti squash from my garden for this dish and I really enjoyed it. My daughter wasn’t as pleased with it as I was, but then again she isn’t much of a spaghetti squash person.

Horrible lighting I know, sorry.

She liked that I mixed the squash with the meat sauce so it wasn’t so stringy. It’s a great way to hide the spaghetti squash strands if you have a picky eater in the house.

Spaghetti Squash Enchiladas in a Shell

1 small spaghetti squash
2 teaspoons olive oil
1/8 teaspoon salt
Freshly cracked black pepper, to taste
1 (8-10 oz) can enchilada sauce
1/2 lb ground turkey
1/3 cup chopped onion
1 cup part-skim shredded Mexican cheese blend
chopped cilantro, optional

Preheat oven to 400 F degrees.

Line a baking sheet with parchment paper. Cut the squash in half lengthwise and use a spoon to scrape out the seeds and soft yellow strands.

Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash face down on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.

Meanwhile, brown ground turkey in 1 tablespoon oil. Add chopped onion and cook until onion is soft. Drain grease if necessary. I usually don’t find it necessary because it’s so lean there is rarely any fat to drain.

Once the squash is cool enough to handle, use a fork to scrape the inside creating long strands of “spaghetti”. Leave about 1/4 inch or so along the shell.

Add the squash and enchilada sauce to ground turkey/onion mixture. Mix and then place back into individual shells. Sprinkle with cheese and bake for another 15 minutes or until cheese is melted and bubbly.

Remove from oven and sprinkle with chopped cilantro if desired.

Makes enough for two people.


Recipe adapted from Skinny Taste Spaghetti Squash Enchilada Bowls