Mexican

spaghetti squash enchillada is for Dinner.

spaghetti squash enchillada takes several minutes to prepare.

spaghetti squash enchillada takes several minutes to cook.

spaghetti squash enchillada makes 5 servings.

The ingredients for spaghetti squash enchillada are:

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)

Here is how you make spaghetti squash enchillada:

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 servingsNumber of Servings: 5Recipe submitted by SparkPeople user MEREDITHDINIS.

The nutritional information for spaghetti squash enchillada is:

• Servings Per Recipe: 5
• 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

spaghetti squash enchillada is Mexican cuisine.

The dietary needs meet for spaghetti squash enchillada is Low Carb