Enchilada Stuffed Spaghetti Squash

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I love enchiladas and I also recently started to really enjoy spaghetti squash…so I combined the two! Spaghetti squash is my new favorite “pasta” when I’m feeling more on the healthier side. I really just made this recipe up as I continued to look in my fridge and I just happened to have everything I needed to make enchiladas. You could even switch out the beans for chicken if you’d like! The best part is..you don’t have to feel guilty at all for eating it!

Yield: 4

Ingredients:
1 spaghetti squash
3/4 cup enchilada sauce
1/4 cup jalapenos (optional)
1/4 cup cilantro; chopped
2 Tbsp green onions; chopped
1 cup shredded cheddar cheese or mexican 4 cheese
1 cup black beans
3/4 cup corn
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder

Steps:
1. Preheat oven to 350 degrees F. Place whole spaghetti squash in oven and bake for 1 hour. Then let cool and carefully slice in half. Be sure to leave oven on!
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2. With a fork, scrape out all of the squash (it should look like spaghetti!). Place in bowl and once both halves are scrapped out add enchilada sauce, japapenos, cilantro, green onions, cheese, black beans, corn, and seasonings. Mix until combined.
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3. Spoon in filling with a large spoon and top with extra toppings. Place back in oven and bake for another 20 minutes and until cheese is melted.
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Parmesean Pesto Spaghetti

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This dish is so simple and literally only takes 15 minutes from start to finish. There is no excuse not to make this dish! You can also use whole wheat pasta for this dish for a healthier kick.

Yield: 8

Ingredients:
1 lb spaghetti
1 tsp fresh garlic; finely chopped
1/4 cup fresh grated parmesan cheese
1/4 cup fresh italian seasoned bread crumbs
1/4 cup fresh parsley; finely chopped
1-2 Tbsp olive oil
1 Tbsp fresh pesto

Steps:
1. Bring a large pot of water to a boil, season water well with salt. When water starts to boil add spaghetti and cook for 9-11 minutes or until pasta is el dente.

2. Drain cooked spaghetti and put in a large serving bowl. Drizzle olive oil, pesto, and sprinkle parmesan cheese, bread crumbs, garlic, and parsley over the top. Season with salt and pepper if needed. With tongs, mix pasta until it is combined well with breadcrumbs and cheese. Thats it! So easy and quick!

Veggie Stuffed Spaghetti Squash

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I love this healthy low-carb dish! It makes a complete meal if you add ground turkey or grilled chicken to it! The possibilities are endless on the vegetables you can use for this dish..this is a great dish if you have veggies in your fridge that you need to use up!

Yield: 4

Ingredients:
1 spaghetti squash
2 zucchini; chopped
3 cups chopped spinach (it seems like a lot; but its not)
1 tomato; chopped
1/2 cup tomato/spaghetti sauce
1 Tbsp olive oil
2 cloves garlic; chopped
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup mozzarella cheese

Steps:
1. Bake spaghetti squash in a 350 degree F. oven for 1 hour. Once cooked, let cool for 20 minutes and cut in half lengthwise. (Leave oven on)

2. In a medium sized sauce pan, add olive and garlic. Cook for 3 minutes on medium heat add zucchini, tomato, basil, salt and pepper.

3. With a fork, fork out the squash and it will have a “spaghetti” consistency. Add to sauce pan with chopped spinach. Let cook until spinach is wilted. Then add tomato sauce and cook for another 5 minutes.

4. Add spaghetti squash mixture back into the squash (it has a hard shell). Top with mozzarella cheese and bake for 10 minutes.