Beef / Pork

Spaghetti Squash Enchilada Bake takes 40 minutes to prepare.

Spaghetti Squash Enchilada Bake takes 45 minutes to cook.

Spaghetti Squash Enchilada Bake makes 8 servings.

The ingredients for Spaghetti Squash Enchilada Bake are:

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

Here is how you make Spaghetti Squash Enchilada Bake:

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 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user IMABUSHMAN88.

The nutritional information for Spaghetti Squash Enchilada Bake is:

• Servings Per Recipe: 8
• 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