Vegetarian

Enchilada Stuffed Spaghetti Squash takes 15 minutes to prepare.

Enchilada Stuffed Spaghetti Squash takes 60 minutes to cook.

Enchilada Stuffed Spaghetti Squash makes 2 servings.

The ingredients for Enchilada Stuffed Spaghetti Squash are:

4 cup Spaghetti Squash
1.5 cup Beans, black
0.75 cup La Victoria Enchilada Sauce
0.5 cup Kraft Shredded 2% Mexican Four Cheese blend
2 tbsp Olive Oil
1 cup, chopped Green Peppers (bell peppers)
1 cup, chopped Peppers, sweet, red, fresh
1 cup, pieces or slices Mushrooms, fresh

Here is how you make Enchilada Stuffed Spaghetti Squash:

1. Cut squash in half, and scoop out seeds. Place facedown on a sheet pan and roast for 40-45 minutes at 400.2. Heat oil until shimmering. Add onions, peppers and mushrooms, and sautéed for 7-10 minutes. Add enchilada sauce and beans and heat to a simmer. 3. When squash is done, fluff with a fork to pull out flesh. Mix squash in with beans and veggies mix and add cheese (optional: add chopped green onions or cilantro). Stir to combine, then stuff in each half of the squash shell. Put in a loaf pan for support to keep them standing. Bake for 15-20 at 350, until ingredients are hot and a crust is starting to form.Serving Size: Makes 2 stuffed squash halves (about 3 cups each)Number of Servings: 2Recipe submitted by SparkPeople user FRENCHIFAL.

The nutritional information for Enchilada Stuffed Spaghetti Squash is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 530.0

• Total Fat: 21.7 g
• Cholesterol: 15.0 mg
• Sodium: 896.7 mg
• Total Carbs: 65.3 g
• Dietary Fiber: 18.9 g
• Protein: 23.1 g

The dietary needs meet for Enchilada Stuffed Spaghetti Squash is Vegetarian