If you haven't tried substituting pasta for spaghetti squash then you are seriously missing out! Good thing we have the perfect, flavorful recipe for you to try it out for the first time! Check it out below!
Southwest Spaghetti Squash Casserole Recipe | Elijah's Xtreme
1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
2 tsp oil
1/4 cup finely chopped green onions
1 jalapeno, seeds removed and finely chopped
3/4 cup black beans (canned), rinsed and drained
1/2 cup frozen corn, defrosted
1/2 lb boneless, skinless chicken breasts, cooked and shredded
1 tsp chili powder
1 tsp ground cumin
1/4 tsp granulated garlic
Salt and pepper, to taste
1 cup red enchilada sauce
1/2 cup shredded Monterey Jack cheese
Elijah's Xtreme Pineapple Mango Habanero Hot Sauce
Chopped tomatoes, cilantro and green onions for toppings (optional)
Preheat the oven to 375F.
In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onions and jalapeno. Saute for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro, green onions, and Elijah's Xtreme Pineapple Mango Habanero Hot Sauce.