Creamy Enchilada Casserole with Spaghetti Squash

• Meat

  • 2 cups Chicken, cooked and diced

• Produce

  • 1 cup Corn, frozen
  • 4 cloves Garlic
  • 1 Onion
  • 1 Spaghetti squash, medium large

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Red pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 2 cups Cheddar cheese
  • 1 cup Cream cheese

• Other

  • 1 ½ cups of cooked black beans OR 1 can of black beans (drained and rinsed

Found on smartnutrition.ca

Description

Ingredients

• 1 medium-large spaghetti squash
• 1 tbsp canola oil
• 1 onion, chopped
• 4 cloves garlic
• 1 cup cream cheese, softened
• 1 cup salsa
• 2 eggs
• 1 tsp chili powder
• ¾ tsp salt
• ¼ tsp cumin
• 1 red pepper, chopped
• 1 ½ cups of cooked black beans OR 1 can of black beans (drained and rinsed)
• 2 cups of cooked and diced chicken (I used a rotisserie chicken)
• 1 cup frozen corn, defrosted
• 2 cups shredded cheddar cheese

Directions

• Preheat the oven to 400 degrees Fahrenheit. Slice the spaghetti squash in half lengthwise and remove the seeds and stringy bits. Place cut side down in a 9x13 pan. Fill to about ½ inch with water. Bake for 30-40 minutes or until a knife can easily slide all the way through. Using a fork, scrape out the strands from the peel. Heat the oil over medium low in a frying pan. Add the onion. Saute until soft. Add the garlic and saute another minute. These two steps can be done a day ahead so that the recipe comes together faster. In a large bowl, whisk together the softened cream cheese, salsa, eggs, chili powder, salt, and cumin. Add in the red pepper, black beans, diced chicken, corn, onion mixture, and spaghetti squash strands. Spread even in the 9x13 pan. Bake at 350 degrees Fahrenheit for 30 minutes. Remove and sprinkle with cheddar cheese. Turn oven to broil and bake for another 5 minutes, or until the cheese bubbles and starts to turn brown.