Vegetarian

Spaghetti Squash Enchiladas is for Dinner.

Spaghetti Squash Enchiladas takes 30 minutes to prepare.

Spaghetti Squash Enchiladas takes 20 minutes to cook.

Spaghetti Squash Enchiladas makes 10 servings.

The ingredients for Spaghetti Squash Enchiladas are:

Corn Tortillas, 20 tortilla, medium (approx 6" dia)
Las Palmes green chile sauce, 1 28oz can
Green Chili Peppers, mild diced canned, 1 cup
Bush's, Black Beans, canned rinsed 2 16oz cans
Pepper, cayenne, 1 tsp or less
Cumin, ground, 1-2 tsp
Spaghetti Squash, medium size (3-4 cup yield)
Ricotta Cheese, part skim milk, 4 oz (optional)
Vegan or dairy shreaded cheese (optional)

Here is how you make Spaghetti Squash Enchiladas:

Heat oven to 325 degrees.Cut Squash in half and bake with cut side down on baking sheet until soft. Let cool.Rinse black beans and add to large bowl. Add green peppers and ricotta cheese. Shread squash and add to bowl. Add cayenne and cumin as disired. Salt and pepper to taste.Heat sauce, dip each tortilla quickly in hot sauce, fill, and place in baking dish. Pour remaining sauce over enchilada. Top with cheese if desired. Bake in 325 oven until well heated.Serving Size:?10 servings, 2 enchiladas per serving

The nutritional information for Spaghetti Squash Enchiladas is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 288.3

• Total Fat: 6.2 g
• Cholesterol: 3.5 mg
• Sodium: 1,003.9 mg
• Total Carbs: 50.8 g
• Dietary Fiber: 10.8 g
• Protein: 13.2 g

Spaghetti Squash Enchiladas is Mexican cuisine.

The dietary needs meet for Spaghetti Squash Enchiladas is Vegan