This Spaghetti Squash Enchilada Casserole is the perfect solution for a corn and gluten-free Enchilada dish. It is packed full of flavor from the homemade enchilada sauce and it has a delightful texture from the squash. The roasted peppers add a mild yet pleasant smokiness as well as beautiful color to the overall dish.
Spring is here again and boy did it show up fast! It’s definitely my favorite season because it is a season of new beginnings, moving forward and letting go of the past!
March 18th was Robby’s and my 3rd wedding anniversary. I love that we celebrate it in the spring. We had a really nice day that started out with lunch at one of our favorite Italian restaurants called Casa Nostra. If you are ever in the Santa Cruz mountains, it’s a must try. I was pleasantly surprised that they had a gluten-free pasta. It was to die for! We found out that they make it in-house. Seriously, you would never know that it was gluten-free. Robby tried it and said that he would order it.
After lunch, we went to my favorite thrift store for a little prop shopping. It’s a thrift store that is actually worth looking through. Thrift stores are not as good as they were when I was growing up. I found a pair of cute vintage wine glasses that I can’t wait to use for a photos session.
This casserole does take some time but it is really easy to make and very rewarding, especially if you’re allergic to gluten or corn. I like to make the sauce, roast the peppers, make the pico de gallo and bake the squash the day before I plan to bake the final assembled casserole. All that is left is to grate the cheese, dice the tomato, assemble and bake.
Spaghetti Squash Enchilada Casserole Recipe
Ingredients
- 1 Spaghetti Squash - recipe below
- 1 Recipe Enchilada Sauce - recipe below
- 12 oz. Sharp Cheddar Cheese - or to taste - divided
- 2 Roasted Poblano - roasted - deseeded - destemmed - diced - divided
- 1 Roasted Red Pepper - roasted - deseeded - destemmed - diced - divided
- 1 Large Tomato – diced
- 1/4 Teaspoon Cumin
- 1 Teaspoon Paprika
- 1/2 Teaspoon Sea Salt - or to taste
Enchilada sauce
- 3 Tomatoes
- 6 Dried Ancho Chilis
- 1/2 White Onion
- 2 Cloves Garlic
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Fresh Oregano
- 1/2 Teaspoon Cumin
- 2 Teaspoons Sea Salt
- 1/4 Teaspoon Black Pepper
- 1/2 Cup Filtered Water
Cilantro Pico de Gallo
- 1/2 Red or White Onion – minced
- 1 Bunch Cilantro – roughly chopped
- 1 Jalapeno Pepper – minced
- 1 Clove Garlic – minced
- 1/2 Lime – fresh squeezed
- 1/4 Teaspoon Sea Salt – or to taste
Garnish
- Cilantro Pico de Gallo - recipe below - optional
- Lime Wedges
Instructions
Spaghetti Squash
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Preheat the oven to 400 degrees and position the rack in the middle.
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Cut the squash in half lengthwise.
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Scoop out the seeds and sprinkle with a little olive oil and a light sprinkle of salt.
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Place the squash cut sides down on a parchment-lined baking sheet.
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Bake for 35 minutes or until you can poke a knife through easily.
Enchilada sauce
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De-stem and de-seed the dried peppers and add along with the onion into a large pot of water and bring to a boil.
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Boil for a couple minutes.
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Core the tomatoes.
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After the peppers and onion have boiled for a couple minutes, add the tomatoes for about 1 –2 minutes or until skins crack.
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Dump everything into a colander, let cool and then peel the skin off the tomatoes. Add to a food processor.
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Add oil, garlic, oregano, cumin and salt in the food processor.
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Add the peppers, onion and tomatoes to the food processor and puree everything really well.
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Press thru a fine mesh colander into a large bowl and then add the water and mix well. Set aside.
Cilantro Pico de Gallo
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Wash and chop the cilantro and add to a medium bowl. Add the diced onions, minced garlic, lime juice and salt.
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Mix together, cover and set aside.
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Peppers
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Roast the peppers on top the stove top burner over medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char.
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It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
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Dice them and set aside.
Assemble
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Preheat oven to 350 degrees.
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Scoop out the pulp out from the squash with spoon and place into a large bowl.
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Add 3/4 of the peppers, all the tomato, 1/3 of the cheese, paprika, cumin and salt.
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Mix together well.
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Spread half the mix into a baking dish and spoon half the sauce evenly over the top and add 1/3 of the cheese.
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Top with the remaining squash, sauce and cheese.
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Top with the remaining peppers and press into the cheese.
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Bake for about 45 minutes on the middle rack until the cheese is bubbling and golden.
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Serve with the cilantro pico de gallo and wedges of lime.
Health benefits:
Spaghetti Squash is a great source of fiber and folate making it heart and bowel health. It has an abundance of carotenoids and beta-carotene that is great for eye health and also helps protect against heart disease. It regulates blood sugar levels helping to reduce the risk of type 2 diabetes and increases energy levels. It has significant amounts of potassium that is great for reducing osteoporosis. Spaghetti squash also has vitamin B6, which is great for the nervous and immune systems. A 1-cup serving gives about half the recommended amount of antioxidant-rich vitamin C. Winter squash also helps in the prevention of prostate, colon, lung & breast cancers.
