A few weeks ago we asked our Instagram followers what kind of recipes they were looking to see in the new year. A few of you asked for recipes with spaghetti squash. Ask and you will receive! Spaghetti squash is a great substitute vegetable if you are looking to eat less carbohydrates. Instead of thinking of spaghetti squash as simply a substitute for pasta, we like to think of it as a base for any casserole-type entree. Insert this recipe for spaghetti squash enchiladas. Everything you love about baked enchiladas but without the tortillas, which are really just the vessel for delivery anyway. We make dinners like this on repeat when we are trying to cut the carbs back and also stay full after dinner. 

Spaghetti Squash Enchiladas 
Makes: 4 servings 
Prep Time: 30 minutes    Cooking Time: 30 minutes 

Ingredients: 

• 2 small spaghetti squash, cut in half and seeds removed 
• 3 tbs olive oil 
• 1 small yellow onion, diced 
• 2 cloves garlic, minced 
• 1 lb ground beef or ground turkey 
• 1/2 packet taco seasoning 
• 1- 15.5 oz can red kidney beans 
• 1 bell pepper, sliced 
• 1- 14.5 oz can diced tomatoes with their juice 
• 1- 10 oz can enchilada sauce 
• salt and pepper to taste 
• 1 cup + shredded cheddar cheese 
• cilantro, for garnish 

Directions: 

1. Preheat the oven to 400 degrees. 
2. Place the spaghetti squash halves on a cookie sheet (or two if they don’t all fit). Drizzle the insides with olive oil and season well with salt and pepper. Cover the squash with foil and bake in the oven for 30 minutes. The squash are done when they are tender enough that you can easily scrape the insides with a fork to make “spaghetti”. 
3. While the squash is cooking, start making the enchilada mix. Heat a large pot over medium heat. Add a drizzle of oil to the pan and add the onions and garlic. Saute for 3-4 minutes, or until the onions start to become translucent. Add the ground beef and taco seasoning to the pan and cook until mostly cooked though, another 6 minutes or so. 
4. Add the kidney beans, bell peppers, diced tomatoes, and enchilada sauce to the pot. Stir well, cover, and cook on a low simmer for 10 minutes. Remove the lid and season with salt and pepper, to taste. 
5. When the enchiladas have finished cooking, remove them from the oven. Use a fork to gently scrape up some of the squash, creating a bed of spaghetti in each individual squash. Use a ladle to divide the enchilada filling into each of the four squash halves. Top with shredded cheese and place back in the oven for another 10 minutes.
6. Serve hot, topped with cilantro if desired.