Posted in /Cooking/Entrees on Wednesday, December 30, 2020
Here's a quick and easy casserole for that spaghetti squash you bought without a plan...Or maybe I'm the only one who does that!
1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
2 Tablespoons olive oil - Divided
1 can black beans rinsed and drained
1/2 cup frozen corn, defrosted
1/2 pound boneless skinless chicken breasts, cooked and shredded
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon granulated garlic
1 onion medium dice
1 bell pepper medium dice
Kosher salt and fresh ground black pepper to taste
1 batch enchilada sauce
1/2 cup shredded cheese
Garnish with chopped Avacado, cilantro and green onions (optional)
- Preheat oven to 400F degrees.
- Cut your spaghetti squash lengthwise. Scoop out the seeds and gooey bits. Sprinkle with 1 tablespoon oil, salt and pepper. Lay cut side down on a baking sheet with parchment paper.
- Bake for 40 - 45 minutes. You'll know it's done because the skin will give a little under pressure and the cut side (with the noodles) will have some browning. When your squash is done remove it from the oven and set aside to cool long enough for you to handle it.
- Once the squash is out of the oven decrease the temperature to 375F degrees
- In a large oven safe skillet, heat the olive oil over medium heat. When the skillet is hot add in the onion and bell pepper. Saute for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
- Combine the spaghetti squash strands and enchilada sauce and sauteed veggies in a casserole dish and top with the shredded cheese.
- Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped diced avacado, cilantro and green onions if desired.
Mexican rice...which is just regular rice mixed with salsa.