Turkey Enchilada Stuffed Spaghetti Squash

• Meat

  • 2 cups Turkey or chicken, cooked

• Produce

  • 1 pint Black beans
  • 1/4 tsp Chipotle pepper, powder
  • 1 Cilantro
  • 2 cloves Garlic
  • 1 tbsp Lacto-fermented jalapeno peppers
  • 1/2 tsp Oregano
  • 2 Spaghetti squash
  • 1 cup Sweet corn

• Canned Goods

  • 3/4 cup Chicken stock

• Condiments

  • 2 Chipotle peppers in adobo sauce
  • 1 1/2 cups Tomato sauce

• Baking & Spices

  • 1 pinch Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 1/2 cups Cheddar cheese, grated
  • 1 1/2 cups Monterey jack cheese, Grated

• Prepared

  • 1 Enchilada sauce

Found on reformationacres.com

Description

Ingredients

• 2 spaghetti squash
• ½ teaspoon salt
• 2 cups turkey or chicken, cooked, shredded
• 1 cup sweet corn (I used some I froze from my garden)
• 1 pint black beans, drained & rinsed
• 1 ½ cups Monterey Jack cheese, grated
• 1 ½ cups Cheddar cheese, grated
• 1 Tablespoon Lacto-Fermented Jalapeno Peppers, optional, (for garnish)
• cilantro, not optional, (for garnish)
• Enchilada Sauce
• 2 Tablespoons oil
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 ½ cups tomato sauce
• ¾ cup chicken stock
• ½ teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon chipotle pepper powder
• pinch of black pepper

Directions

• Preheat the oven to 400 degrees.
• Cut the spaghetti squash in halves and remove the seeds.
• Sprinkle the cavity with salt.
• Either roast them upside down on a baking sheet for about 45 minutes (until the flesh flakes with a fork) or place them in the Instant Pot with 1 cup of water. Close the lid & valve and hit: Manual, 7 minutes.
• Meanwhile make the enchilada sauce by sautéing the garlic and chipotle peppers in the oil over medium heat for 2 minutes.
• Add in the tomato sauce, chicken stock, cumin, oregano, chipotle pepper powder, salt, and black pepper.
• Simmer until it has thickened.
• Add the shredded turkey (or chicken) to the sauce along with the corn and black beans.
• Shred the flesh of the spaghetti squash and place them right side up on the baking sheet.
• Divide the filling among each squash half.
• Sprinkle generously with each of the grated cheeses.
• Bake for about 15 minutes until the cheese is all bubbly and beginning to brown.
• Heavily sprinkle with fresh cilantro.